Recipe by IndyRob
Traditional Lithuanian potato dish served with sour cream, or applesauce. This is one of our eclectic families favorite holiday dishes. This recipe was given to me by my Aunt Pat
Top Review by Maciokas
Kugelis IS a marvelous dish...both my Grandmothers were from Kaunas & often made
this exact dish. Note of Importance: use butcher fresh bacon & not the usual grocery
store, plastic wrapped one. A solid piece of bacon that you cut yourself will he tastier,
also no chemicals like nitrates in the pork.
IndyRob's recipe is exactly as served in Lithuania - wonderful!
- 1 lb bacon, diced
- 2 large onions, diced
- 1⁄2 cup butter
- 5 lbs russet potatoes, peeled and shredded
- 1 (12 fluid ounce) can evaporated milk
- 6 eggs
Directions See How It's Made
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.