Lithuanian Kugela

20 Reviews

Prep: 25 min
Cook: 1 hr 10 min
Ready In: 1 hr 35 min

“Ah, Kugela! The national dish of Lithuania! What celebration would be complete without it? Remember, Kugela is an art, not just a recipe. Experiment with ingredients and techniques to make your own Kugela statement. Serve with a dollop of sour cream, if you like.” - by JOENAUJOKAS

Ingredients

1 pound bacon, diced
1 large onion, grated
5 pounds Russet potatoes, finely grated, and soaked in water
1/2 cup flour
1 (12 ounce) can evaporated milk
6 eggs
salt and pepper to taste

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Metric US

Original recipe yields 10 servings

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels. Reserve half of bacon drippings, and set aside. Return skillet to stove; stir onions, and cook until soft and translucent.
In a large bowl, stir together reserved drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.
Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour. Cut into squares, and serve with sour cream, if desired.

Nutrition

Amount Per Serving (10 total)

Calories
373 cal
19%

Fat
12.1 g
19%

Carbs
49.7 g
16%

Based on a 2,000 calorie diet

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Reviews (20)

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Mal

Sep. 8, 2007

"My husband was Lithuanian and taught me how to cook Lithuanian. First of all, I never use flour in my potato pancakes or Kugel. When you squeeze out the water from the potatoes into a bowl, let it sit..." See more for a minute then drain off the water carefully and at the bottom of the bowl you will find the starch from the potatoes. Take that and return it to the grated potatoes, this will help to hold them together. I like to serve them with fried salt pork, onion (fried nice and brown) and cream mixture. Just pour it over the dumplings after they are cooked and enjoy! Yummy! Yummy! P.S. Also, adding some evaporated milk to the potatoes will keep them white."

Shellbell

Oct. 3, 2007

"I am half Lithuanian, half English and was worried this dish would never compare to my grandfather's. Thank you for the recipe! I did use a food processor for the potatoes,(against my better judgement..." See more)because of a time constraint, and was extremely pleased. Grandad would definetly object to this, but for first timers this might be an option. Just remember to strain the water from the potatoes afterwards. Thanks again!"