Classic Lithuanian Potato Pudding (Kugelis)

Serves: 6–8

Ingredients

• 2.5 kg potatoes
• 2 medium onions
• 250 g smoked bacon or streaky bacon
• 2 eggs
• 250 ml milk
• 50 g butter, melted
• 2–3 tbsp all-purpose flour (optional, for a firmer texture)
• 1 tsp salt (or to taste)
• ½ tsp ground black pepper

Instructions

1. Prepare the bacon and onions

Cut the bacon into small cubes and fry it in a pan until it begins to crisp. Add the finely chopped onions and continue cooking for a few more minutes until they become soft and lightly golden.

2. Grate the potatoes

Meanwhile, peel the potatoes and grate them using a fine grater.

If the grated potatoes release a lot of liquid, pour off some of it. Let the liquid stand for a few minutes, then return the settled potato starch from the bottom back into the grated potatoes. This helps the kugelis hold together and gives it a better texture.

3. Mix the ingredients

Add the eggs to the grated potatoes. Pour in the warm milk and melted butter, then season with salt and black pepper. If desired, add the flour. Finally, stir in the fried bacon and onions, mixing everything thoroughly until the mixture is smooth and evenly combined.

4. Bake

Grease a baking dish with butter or a little oil. Pour the potato mixture into the dish and spread it evenly.

Bake in a preheated oven at 180°C (355°F) for approximately 1 hour 20–40 minutes, or until the top is beautifully golden brown and the center is fully cooked.

5. Serve

Allow the kugelis to rest for about 10 minutes before slicing.

Serve warm with crispy bacon sauce and sour cream for the traditional Lithuanian experience.

Tips for the Perfect Kugelis

• Older, starchier potatoes produce the best texture.
• Warm (not boiling) milk helps prevent the potatoes from darkening.
• For an even richer flavor, replace 100 ml of the milk with heavy cream.
• If you enjoy a crispier crust, switch on the oven’s top heat or broiler for the last 10 minutes of baking.

Enjoy your meal! 🇱🇹