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Bulvių Kugelis su Grietine
A rustic and comforting baked potato pudding, a variation of the classic Kugelis, enriched with sour cream for a creamier texture and served with a dollop of more sour cream.
ð§ ææ
- 1.5 kg Potatoes(peeled and grated)
- 1 large Onion(grated)
- 3 large Eggs
- 200 ml Sour cream
- 150 g Bacon(diced)
- 1.5 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 2 tbsp Butter(for greasing the dish)
ðšâð³ äœãæ¹
- 1
Preheat oven to 180°C (350°F). Grease a large baking dish with butter.
- 2
Squeeze out as much liquid as possible from the grated potatoes and onion. This step is crucial for a good texture.
- 3
In a large bowl, combine the squeezed potatoes and onion with the eggs, sour cream, diced bacon, salt, and pepper. Mix thoroughly until well combined.
- 4
Pour the mixture into the prepared baking dish and spread evenly.
- 5
Bake for approximately 1 hour, or until the top is golden brown and a skewer inserted into the center comes out clean.
- 6
Let the Kugelis cool slightly for about 10 minutes before serving. Serve warm with an extra dollop of sour cream.
ð¡ ããã®ã³ã
- âFor a crispier bacon, you can fry it separately and add it to the mixture.
- âIf you don't have sour cream, thick yogurt or crÚme fraîche can be used as a substitute.
- âEnsure the potatoes are well-drained to prevent a watery Kugelis.
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- Add sautéed mushrooms or grated carrots to the mixture.
- Incorporate fresh dill or parsley for added flavor.
- Serve with a side of lingonberry jam for a sweet and savory contrast.