Kugelis: A Potato Pudding Recipe
By Jean Teller
Janice Dereske, Kalamazoo, Michigan, remembers kugelis, a Lithuanian casserole, being served every day when she was a child. It contained grated potatoes, onions, eggs, flour and bacon, and the mixture was baked, then sliced and fried. She’s craving the ethnic dish also known as potato pudding.
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Quite a few of our readers are as proud of their Lithuanian heritage as Janice. Phyllis Klem, Wheelwright, Massachusetts, sends a recipe that appeared in a local cookbook.
Lithuanian Potato Pudding (Kugeli)
10 large potatoes
1 medium onion
5 slices bacon
1?2 cup hot milk
1?8 pound butter
5 eggs, beaten
2 teaspoons salt
1?4 teaspoon pepper
Heat oven to 400°F. Grease baking dish; set aside.
Peel and finely grate potatoes and onion. Cut bacon into narrow strips, and fry until crisp. Pour bacon and fat over potatoes. Add hot milk and butter (heated together) quickly to prevent potatoes from discoloring.
Add beaten eggs slowly while mixing, and add salt and pepper.
Pour into prepared pan and bake for 15 minutes. Reduce temperature to 375° and bake additional 45 minutes. Cut into squares. Serve hot with sour cream, as main course or side dish. Depth of mixture should be about 2 to 21?2 inches in baking dish. Can be reheated.
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