Lithuanian Kugelis

Lithuanian Kugelis

16
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
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Original recipe yields 12 servings

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Nutrition

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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Directions

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  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

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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 ...

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 ma...