Published on Mar 18, 2011
♥ ♥Lithuania's National Dish: Grated Potato Pudding -- Kugelis aka -- grated potato pudding, baked potato pudding, flat potato dish, potato cake, potato pie, thick potato cake. ✿Special thanks goes to a very special Lithuanian friend and the recipe source, maskedman46. You can visit him at: http://www.youtube.com/maskedman46✿
~RECIPE~ **REVISED 6/2012
12 LARGE russet baking potatoes ~or~ 10 pound bag of russets
1-2 large onions
2 lbs. bacon
1 stick butter
10 large eggs
2 C. of hot milk or canned evaporated milk
Salt / Pepper
Preheat oven to 450.
Peel potatoes and place in ice water. You may add some citric acid to the water bath to keep the potatoes from turning brown, but I don't. The cold water keeps the potatoes crispy and makes them easier to grate. Set bowl of iced potatoes aside.
Peel and dice onions and set aside.
Fry up all the bacon. **Tip, cut the bacon into strips and fry it up instead of frying slices one-by-one...much faster! Reserve the bacon grease and melt one stick of butter in it.
Saute the onions in the oils until they are opaque. Do NOT caramelize them. Once done, remove pan from heat and set aside. Do NOT drain.
Crush or Crumble up the fried bacon and add to bacon/butter mixture. Stir and set aside.
Crack 10 eggs in bowl and lightly whisk. Set aside.
NOW, start grating/shredding the potatoes on the smallest blade on your grater. (A box grater is best). I found it easiest to grate them onto a cookie sheet. **Note: Potatoes will start oxidizing/turning brown. This does NOT affect taste. If you do not like this, you may add some citric acid powder the potatoes.
We no longer strain the liquid from the potatoes, but leave it all intact.
Heat milk in microwave. (or may scald it in saucepan)
Now, it's time to assemble. In large bowl, mix together the grated potatoes, onion/bacon/grease/butter mixture, hot milk, eggs, salt and pepper to taste.
Pour into a generously buttered 13×9x2 -GLASS- rectangle baking dish. (May need 2 pans..)
Place in oven and cook at 450 for about 45 min. until browning on bottom and edges starts. Then, turn oven temp. down to 350 and cook for 1-2 additional hours or until nice golden brown and toothpick or knife inserted comes out clean.
Let cool 30 minutes before serving. Top with generous dollop of sour cream or applesauce. May also need to salt your serving as well.
Leftovers: Slice thinly and fry both sides in butter! Yummmmmyyy!
✿✿Do NOT -- use a food processor, blender, or preshredded hashbrowns to make this. The texture of the potatoes will NOT be the same.
Kugelis may be served as a main dish or as a side dish. I personally ate it for breakfast, lunch, and dinner...lol.
✿✿To see a map and get some quick facts about Lithuania, visit:
✿✿To hear the CORRECT pronunciation of Kugelis, go to:
Extra Tidbits of Info:
I Copied this from a website for you to read: "Hope you check this one out -- for everyone who likes to travel the world in their kitchen! A Taste of Lithuanian Cooking, A Collection of Recipes by Raimonda Braddock, a delightful Lithuanian-American I met at the November 2007 International Festival in Columbus Ohio.
She shares her story in how she came to be here, a bit about Lithuania, and a very nice selection of recipes. Yes, I have made Kugelis and the family loved it so I willl be using her cookbook. I'm not a cookbook collector but glad to have this one with her autograph. It's modestly priced and well done. Email her at email@example.com and ask about ordering an autographed copy! Happy cooking and travels. Thanks David Cottrell, Executive Chef with discusscooking.com"
~~Hope You Enjoy Your Kugelis!!!!~~
© 2009 Debra Lynn aka Texasmom17
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