Kugelis is a Lithuanian potato pudding with a crisp browned top and a soft, savory center. Bacon and onion give the casserole its classic depth.
Grate the potatoes finely, combine them with the warm bacon and onion mixture, and bake until the edges are browned while the middle stays tender.
Work quickly after grating the potatoes and bake the mixture right away to preserve a light color and even texture.
Serving Suggestions
Cut the kugelis into thick squares and serve hot with sour cream and extra crisp bacon or sautéed onions.
Recipe Notes
Leftovers keep for 3 days refrigerated and reheat well in a skillet or oven. Let the casserole rest for 15 minutes before slicing.
Lithuanian Kugelis
Rustic Lithuanian grated-potato casserole with bacon, onion, egg, milk, and sour cream.
Ingredients
Equipment
Method
Prepare the Mixture:
- Heat the oven to 375°F (190°C). Butter a 9-by-13-inch baking dish.
- Cook the bacon in a large skillet until crisp. Add the onions and cook until soft and golden, then remove from the heat.
- Finely grate the potatoes. Whisk the eggs, warm milk, marjoram, salt, and pepper together, then stir into the potatoes with the bacon mixture.
Bake:
- Pour the potato mixture into the prepared dish and spread it level.
- Bake for 75 to 90 minutes until the top is deeply browned and the center is set.
- Rest for 15 minutes, slice into squares, and serve with sour cream.
Nutrition
Notes
- A short rest makes the kugelis easier to slice without drying it out.
- The casserole is naturally gluten-free as written, but check packaged bacon and sour cream labels if needed.
