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Lithuanian Kugela

  • Prep

    25 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 35 m
JOENAUJOKAS

JOENAUJOKAS

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.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 475 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 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.
  3. 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.
  4. 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.
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Reviews

Mal
45

Mal

9/8/2007

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 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
28

Shellbell

10/3/2007

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)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!

MONA
17

MONA

10/6/2005

I've always used my mom's recipe and wanted to try another recipe just to see how it compares... wonderful!!!

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