Entree: Lithuania – Northern Culinary Region – Kugelis (Hearty baked Lithuanian potato pudding with bacon and onions)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 10 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled and grated
- 1 medium onion, about 6 oz (170 g), grated
- 6 oz (170 g) smoked bacon, diced
- 3 large eggs, approx. 5.3 oz (150 g) total
- 1 cup (240 ml) whole milk
- 3 tbsp (23 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried marjoram or 1 tbsp (3 g) fresh, chopped
- 2 tbsp (30 g) unsalted butter, melted (plus extra for greasing)
- 1 tbsp (15 ml) vegetable oil for frying
- Sour cream, for serving (optional)

Instructions

1. Preheat oven to 375°F (190°C). Butter a 9x13-inch (23x33 cm) baking dish and set aside.
2. In a skillet over medium heat, add vegetable oil. Fry the diced bacon until fat renders and pieces are crisp, about 6–8 minutes. Remove with a slotted spoon and drain on paper towels; reserve bacon fat.
3. In the same skillet, add the grated onion to 1 tbsp (15 ml) of the reserved bacon fat and cook until translucent, about 3–4 minutes. Let onion cool slightly.
4. Squeeze excess liquid from the grated potatoes using a clean kitchen towel or fine sieve, then place potatoes in a large bowl.
5. Add cooked bacon, sautéed onion, eggs, milk, flour, melted butter, marjoram, salt and pepper to the potatoes. Mix thoroughly until well combined.
6. Transfer mixture to the prepared baking dish and smooth the surface. Sprinkle a little extra bacon on top if desired.
7. Bake for 55–65 minutes, or until the top is golden brown and a knife inserted near the center comes out clean.
8. Let rest 10 minutes, then cut into portions and serve warm with sour cream.