Lithuanian Kugelis

Lithuanian Kugelis

J Sell Sr/Jr 0

"This is a Lithuanian dish that my family makes mainly during the holiday season. It goes great with ham or turkey. It is also served in many authentic European restaurants. This recipe is time consuming but well worth the work put into it. This is a 'stick to your ribs' dish and is in no way considered lo-cal or healthy. A dollop of sour cream on top of each piece is a great topping."

Ingredients 2 h {{adjustedServings}} servings 475 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease. Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt.
  3. Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish.
  4. Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.
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Reviews 16

  1. 18 Ratings


I'm a Lithuanian and tried to make Kugelis myself following this recipe. There were few things I have done differently to make it as closet to what I have eaten in my home country. First of all in Lithuania we do not use Russet potatoes. I actually hardy ever use this sort of potatoes at all - too dry. My favourites are, and this what I used in this recipe, "Yukon yellow". You most definitely have to use the smallest grader available. It has to be a "mash" out of row potatoes. Take a cheese cloth and squeeze out juice. Leave juice stand for a while for starch to build on the bottom. You will have to remove juice and put the starch back into potato mash. I used 5 pound of potatoes and 6 eggs. However after I fried onions and bacon, I only added about 1/3 into the potatoes mash and did not use any additional butter. Fat from bacon is more then enough for this dish. Also I did only use about 1/4 cup of evaporated milk. Just a note, next time I will use regular milk or cream. Can not remember even seeing evaporated milk in the stores in Lithuania, only the sugary type. Bake for a hour. Serve with sour cream and the left over bacon and onions mix. Gero apetito!!!


I made sure to drain-out the water from the shredded potatoes. The kugelis came out delicious -- good enough for my Lithuanian father-in-law to comment how great it is!


Everyone in my family has made this many times and I have been eating and making all the variations for 30 years now. Some things to note are that you need to finely shred the potatoes (like mashed raw, not like cheese); use salted butter at your own risk, but add salt and pepper to the mix to taste; use nice cheap fatty bacon, stick it in the freezer for a bit to make it easy to dice raw; coming from my Lithuanian family, a bit more bacon never hurt (I use and extra 1/2 lb); and, finally, serve with real sour cream (not light or fat free, this is a Lithuanian recipe!). All in all, this is a recipe you have to perfect on your own, but is well worth the trouble!