Entree: Lithuania – Southern Culinary Region – Kugelis (Baked Lithuanian potato pudding made with grated potatoes, eggs, bacon, and onions)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 5 min

Total 1 hr 35 min

Ingredients

- 3 lb (1.36 kg) starchy potatoes, peeled (about 6 medium)
- 1 large onion, peeled and grated (about 150 g)
- 6 oz (170 g) smoked bacon or pancetta, diced
- 4 large eggs
- 1 cup (240 ml) whole milk
- 3 tbsp (24 g) all-purpose flour
- 2 tsp (10 g) kosher salt
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (1 g) dried marjoram (optional)
- 2 tbsp (30 ml) vegetable oil (for frying bacon)
- 2 tbsp (30 g) unsalted butter, melted (for greasing and dotting)
- Sour cream for serving

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9x9-inch (23x23 cm) baking dish with 1 tbsp (15 g) of the melted butter.
2. In a skillet over medium heat, add the vegetable oil and cook the diced bacon until browned and the fat is rendered, about 5–7 minutes. Remove bacon with a slotted spoon and reserve the fat.
3. Using a box grater or food processor, grate the potatoes and the onion into a large bowl. Let the mixture sit 2–3 minutes, then carefully squeeze out excess liquid into a clear glass; allow the liquid to settle for a few minutes so the potato starch sinks to the bottom. Decant the liquid, reserving the starch.
4. Add the reserved potato starch to the grated potato-onion mixture, then stir in the cooked bacon, eggs, milk, flour, reserved bacon fat (1–2 tbsp / 15–30 ml), salt, pepper, and marjoram until evenly combined.
5. Transfer the mixture into the prepared baking dish, smoothing the top. Dot with the remaining melted butter. Bake for 55–75 minutes, until the top is deep golden brown and the center is set (a knife inserted should come out mostly clean).
6. Let rest 10 minutes before slicing. Serve warm with sour cream and, if desired, applesauce.