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Kugeli Comfort Potato Dish

Kugeli Comfort Potato Dish

  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 40 m
willow27

willow27

This comfort food favorite has been passed down in my family. I remember getting so excited every time my grandfather would make it for us! Although I loved the way my grandfather made it, I've added a few flavorful ingredients of my own. You'll love the bacon, potatoes, sun-dried tomatoes, and bella mushrooms in a potato bake covered with melted Cheddar cheese. Even extra tasty when served with sour cream! This dish is an excellent side dish at dinner or a wonderful addition to a brunch!

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
  2. Heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.
  3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon.
  4. Beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. Stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper. Pour potato mixture, including all the liquid, into the prepared casserole dish. Sprinkle bacon and 1 1/2 cup Cheddar cheese over potato mixture.
  5. Bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes. Sprinkle remaining 1/2 cup Cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more. Serve with sour cream.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

lutzflcat
2

lutzflcat

5/1/2014

This recipe is a fair amount of work if you slice all of your veggies and shred your potatoes and cheese, and you will have quite a cleanup to do. As I always do with shredded potatoes, I filled my salad spinner with water, put in the potatoes, gave them a good whirl, emptied the water, and then spun them again to get the water out. There is a typo in this recipe which says to bake for “...55 hours” (assuming that should be 55 minutes)...sent a note to AR customer service. I didn’t understand what purpose it served sprinkling on just a little more cheese at the end and then baking for another 5 minutes, so I put it all on when it first went into the oven. I baked for a total of 55 minutes, and it was just a little dry; would start checking at about 45 minutes in the future. No complaints about the taste, it was good, but it’s too much work for a weekday side dish.

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