Kugelis
Lithuanian Potato Pudding
Kugelis, Lithuania's answer to shepherd's pie, is an extremely popular dish both in Lithuania and in the Lithuanian diaspora. Nowadays, Lithuanians use electric potato graters to get the right consistency, though if you don't have one you can use a potato ricer or a regular grater, though you might lose some of the starch in the process. Personally, the last thing I wanted was to grate potatoes by hand, so I just bought shredded potatoes and chopped them in the food processor. I'm sure I didn't get the right consistency, but at least I got an idea of what the dish should be.
And the fact is that it was pretty good. Of course, I probably used far more bacon than a Lithuanian would and far less potatoes, but I'm trying to minimize starches. Though I enjoyed the dish, I probably would make it again as I prefer my potatoes crispy rather than creamy.
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Kugelis
Ingredients
- 4 Tbsp butter, divided
- 8 oz bacon, diced
- 1/2 onion, chopped
- 1 1/2 lbs potatoes, peeled and finely grated
- 1 small egg or 1/2 large egg, lightly beaten
- 1/2 cup milk
- 1/4 cup sour cream
- salt & pepper to taste
Directions
Preheat oven to 400°. Butter a loaf pan.
Melt 1 Tbsp butter in a skillet over medium heat. Add the diced bacon and sauté until it starts to brown. Add the chopped onion and sauté until it becomes lightly browned. Take off heat.
Place grated potatoes in a large bowl and mix in the bacon-onion mixture. Mix in the egg followed by the milk and the sour cream. Season with salt and pepper to taste and stir again. Pour mixture into prepared pan.
Dice the remaining butter and put it on top of the potato mixture.
Bake for 40 minutes or until golden brown.
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Adapted from several recipes.
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