Kugelis su Grybais (Lithuanian Potato Pudding with Mushrooms)
A savory and hearty baked potato pudding, a variation of the traditional Kugelis, enriched with the earthy flavor of wild mushrooms. It's a comforting dish often served as a main course or a substantial side.
🧂 Ingredients
- 2 kg Potatoes(peeled and grated)
- 2 large Onions(finely chopped)
- 300 g Mushrooms(fresh or dried, rehydrated and chopped (e.g., porcini, chanterelles))
- 200 g Bacon(diced)
- 3 large Eggs
- 200 ml Milk
- 100 g Sour cream
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Marjoram(dried)
- 2 tbsp Butter(for greasing the baking dish)
👨🍳 Instructions
- 1
If using dried mushrooms, rehydrate them in warm water for at least 30 minutes, then chop. If using fresh mushrooms, clean and chop them. Sauté the chopped mushrooms in a pan until tender and any excess liquid has evaporated.
- 2
In a separate pan, fry the diced bacon until crispy. Remove the bacon bits with a slotted spoon, leaving the rendered fat in the pan. Sauté the finely chopped onions in the bacon fat until softened and translucent.
- 3
Squeeze out as much liquid as possible from the grated potatoes. In a large bowl, combine the grated potatoes, sautéed onions, chopped mushrooms, and crispy bacon bits.
- 4
In a separate bowl, whisk together the eggs, milk, sour cream, salt, pepper, and marjoram. Pour this mixture over the potato and mushroom mixture and mix thoroughly until well combined.
💡 Tip: Ensure all ingredients are evenly distributed. - 5
Preheat your oven to 180°C (350°F). Generously grease a large baking dish with butter. Pour the potato mixture into the prepared dish, spreading it evenly.
- 6
Bake for 1 hour and 30 minutes, or until the kugelis is golden brown on top and firm to the touch. A skewer inserted into the center should come out clean.
💡 Tip: If the top starts to brown too quickly, you can loosely cover it with aluminum foil. - 7
Let the kugelis rest for about 10-15 minutes before slicing and serving. It can be served warm or at room temperature.
💡 Pro Tips
- ✓Using a mix of potato varieties can improve texture.
- ✓For a richer flavor, use a good quality smoked bacon.
- ✓Ensure the potatoes are well-drained to prevent a soggy kugelis.
🔄 Variations
- Add a handful of chopped fresh dill or parsley to the mixture.
- For a vegetarian version, omit the bacon and sauté the onions and mushrooms in butter or oil.