For an extra layer of flavor, consider adding a pinch of nutmeg or caraway seeds to the potato mixture. Soaking the grated potatoes in cold water helps to remove excess starch, resulting in a lighter and less gluey Kugela. Be sure to drain the potatoes thoroughly before adding them to the other ingredients. Adjust baking time based on your oven. The Kugela is done when the top is nicely browned and a toothpick inserted into the center comes out clean. Feel free to experiment with different types of bacon or add other vegetables, such as mushrooms or carrots, to the onion mixture for added depth of flavor.
Lithuanian Kugela
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PREP TIME25 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 35 mins
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SERVING10 People
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VIEWS93
Embark on a culinary journey to Lithuania with Kugela, a savory potato bake that's a celebration on a plate! Imagine crispy bacon, sweet caramelized onions, and tender grated potatoes melding together in perfect harmony. This humble yet satisfying dish is a delightful exploration of textures and flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol138 mg
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Fiber5 g
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Protein17 g
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Saturated Fat5 g
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Sodium437 mg
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Sugar6 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. (5 minutes)
02
Step
10 mins
In a large skillet over medium heat, render the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Reserve half of the bacon drippings in the skillet, and set the remaining drippings aside. (10 minutes)
03
Step
8 mins
Return the skillet with the reserved bacon drippings to the stove. Add the grated onion and cook over medium heat until softened and translucent, about 8-10 minutes. Stir frequently to prevent burning. (10 minutes)
04
Step
5 mins
In a large bowl, combine the reserved bacon drippings, crispy bacon, cooked onion, and grated potatoes (ensure potatoes are well-drained). (5 minutes)
05
Step
7 mins
In a separate bowl, whisk together the flour, evaporated milk, and lightly beaten eggs until smooth. (3 minutes)
06
Step
2 mins
Pour the wet ingredients into the potato mixture and stir well to combine. Season generously with salt and freshly ground black pepper to taste. (2 minutes)
07
Step
1 hrs 15 mins
Pour the potato mixture into the prepared baking dish, spreading evenly. (1 minute)
08
StepBake in the preheated oven for approximately 1 hour, or until the top is golden brown and the Kugela is cooked through. A toothpick inserted into the center should come out clean. (60 minutes)
09
StepRemove from the oven and let rest for 10 minutes before cutting into squares and serving. Serve hot with a dollop of sour cream or your favorite accompaniment.
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Rubie Mills
May 2, 2025Squeezing the potatoes dry is a game-changer! My Kugela was never this good before.
Janae Cruickshank
Jan 24, 2025I found that cooking it for a full 75 minutes gave it a nice crispy crust.
Jacky Anderson
Nov 19, 2024This recipe is fantastic! It's the closest I've found to my grandmother's Kugela.
Vernie Hodkiewicz
Nov 16, 2024The instructions were very clear, and the Kugela turned out perfectly. Thank you!
Ebony Trantow
Sep 4, 2024I added some caraway seeds to the mixture, and it gave it a lovely flavor.
Jimmie Marvin
Jul 26, 2024My family loved this dish! It's definitely going into our regular rotation.