Name: Lithuanian Potato Pudding Recipe
Ingredients: Potatoes: 4 lbs (approximately 1.8 kg) Russet or Yukon Gold potatoes are ideal. Russets are known for their high starch content which helps bind the Kugelis and gives it a wonderful texture. Yukon Golds, while slightly less starchy, offer a buttery flavor that complements the other ingredients beautifully. Avoid waxy potatoes like red potatoes, as they don’t have the right starch profile for Kugelis.; Onions: 2 large yellow onions. Yellow onions provide a robust, savory base flavor. They become sweet and mellow as they cook, adding depth to the pudding. You can use white onions if you prefer a slightly sharper flavor, but yellow onions are the traditional choice.; Bacon (Smoked): 8 oz (approximately 225g) smoked bacon, cut into lardons or small pieces. Smoked bacon is crucial for Kugelis. It infuses the dish with a smoky, salty richness that is simply irresistible. Look for thick-cut bacon for a meatier texture. Avoid pre-cooked bacon bits as they lack the rendered fat and flavor of freshly cooked bacon.; Milk: 1 cup (240 ml) whole milk. Whole milk contributes to the richness and creamy texture of the Kugelis. You can use 2% milk, but whole milk will provide the best results. Avoid skim milk as it will lack the necessary fat content.; Eggs: 3 large eggs. Eggs act as a binder, holding the Kugelis together and giving it structure. They also add richness and protein. Use large eggs for consistency in the recipe.; All-Purpose Flour: ¼ cup (30g) all-purpose flour. A small amount of flour helps to absorb excess moisture from the potatoes and further bind the Kugelis. Use all-purpose flour for its neutral flavor and binding properties. You can use gluten-free all-purpose flour blends if needed, but the texture might be slightly different.; Sour Cream (Full Fat): ½ cup (120g) full-fat sour cream. Sour cream adds a tangy creaminess that balances the richness of the potatoes and bacon. Full-fat sour cream is essential for the best flavor and texture. You can use crème fraîche as a substitute if you prefer a slightly richer, less tangy flavor.; Salt: 2 teaspoons, or to taste. Salt is crucial for seasoning and bringing out the flavors of all the ingredients. Start with 2 teaspoons and adjust to your taste. Remember that bacon is already salty, so taste as you go.; Black Pepper: 1 teaspoon, freshly ground black pepper, or to taste. Freshly ground black pepper adds a warm, pungent spice that complements the savory flavors of Kugelis. Adjust to your preference.; Vegetable Oil or Lard: 2 tablespoons, for greasing the baking dish and cooking onions and bacon. Vegetable oil or lard can be used for cooking. Lard is the traditional choice and adds a richer flavor, but vegetable oil is a perfectly acceptable and readily available alternative.

Ingredients

Potatoes: 4 lbs (approximately 1.8 kg) Russet or Yukon Gold potatoes are ideal. Russets are known for their high starch content which helps bind the Kugelis and gives it a wonderful texture. Yukon Golds, while slightly less starchy, offer a buttery flavor that complements the other ingredients beautifully. Avoid waxy potatoes like red potatoes, as they don’t have the right starch profile for Kugelis.

Onions: 2 large yellow onions. Yellow onions provide a robust, savory base flavor. They become sweet and mellow as they cook, adding depth to the pudding. You can use white onions if you prefer a slightly sharper flavor, but yellow onions are the traditional choice.

Bacon (Smoked): 8 oz (approximately 225g) smoked bacon, cut into lardons or small pieces. Smoked bacon is crucial for Kugelis. It infuses the dish with a smoky, salty richness that is simply irresistible. Look for thick-cut bacon for a meatier texture. Avoid pre-cooked bacon bits as they lack the rendered fat and flavor of freshly cooked bacon.

Milk: 1 cup (240 ml) whole milk. Whole milk contributes to the richness and creamy texture of the Kugelis. You can use 2% milk, but whole milk will provide the best results. Avoid skim milk as it will lack the necessary fat content.

Eggs: 3 large eggs. Eggs act as a binder, holding the Kugelis together and giving it structure. They also add richness and protein. Use large eggs for consistency in the recipe.

All-Purpose Flour: ¼ cup (30g) all-purpose flour. A small amount of flour helps to absorb excess moisture from the potatoes and further bind the Kugelis. Use all-purpose flour for its neutral flavor and binding properties. You can use gluten-free all-purpose flour blends if needed, but the texture might be slightly different.

Sour Cream (Full Fat): ½ cup (120g) full-fat sour cream. Sour cream adds a tangy creaminess that balances the richness of the potatoes and bacon. Full-fat sour cream is essential for the best flavor and texture. You can use crème fraîche as a substitute if you prefer a slightly richer, less tangy flavor.

Salt: 2 teaspoons, or to taste. Salt is crucial for seasoning and bringing out the flavors of all the ingredients. Start with 2 teaspoons and adjust to your taste. Remember that bacon is already salty, so taste as you go.

Black Pepper: 1 teaspoon, freshly ground black pepper, or to taste. Freshly ground black pepper adds a warm, pungent spice that complements the savory flavors of Kugelis. Adjust to your preference.

Vegetable Oil or Lard: 2 tablespoons, for greasing the baking dish and cooking onions and bacon. Vegetable oil or lard can be used for cooking. Lard is the traditional choice and adds a richer flavor, but vegetable oil is a perfectly acceptable and readily available alternative.

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Instructions

1. Prepare the Potatoes: The Foundation of Kugelis

Peel the Potatoes: Thoroughly wash and peel all 4 pounds of potatoes. It’s important to peel them completely to ensure a smooth texture for the Kugelis.

Grate the Potatoes: This is the most crucial step and requires a bit of elbow grease! Traditionally, potatoes are grated by hand using a box grater or a special potato grater. Grate the potatoes using the coarse side of the grater. This creates a mixture of shredded and almost mashed potato texture, which is essential for the characteristic texture of Kugelis. Alternatively, you can use a food processor with a grating blade, but be careful not to over-process them into a puree. Pulse in short bursts until you achieve a coarse grate.

Drain Excess Liquid (Important!): Grated potatoes release a lot of liquid (potato starch and water). This excess liquid needs to be removed to prevent the Kugelis from becoming watery. Place the grated potatoes in a clean kitchen towel or cheesecloth. Gather the edges of the towel and squeeze firmly over a bowl to extract as much liquid as possible. Don’t discard the starchy liquid at the bottom of the bowl just yet – we’ll use the potato starch later.

Let Potato Starch Settle: Let the potato liquid sit for a few minutes. You’ll notice a white starchy sediment settling at the bottom of the bowl. This is potato starch, and it’s a natural binder. Carefully pour off the clear liquid from the top, leaving the potato starch at the bottom. Add this potato starch back to the squeezed grated potatoes. This step is crucial for achieving the right texture and binding the Kugelis naturally.

2. Sauté the Aromatics: Building Flavor

Prepare Onions and Bacon: Peel and dice the 2 large yellow onions. Cut the 8 oz of smoked bacon into lardons or small pieces.

Render Bacon: In a large skillet or Dutch oven, heat 1 tablespoon of vegetable oil or lard over medium heat. Add the bacon and cook until crispy and rendered, releasing its flavorful fat. Remove the crispy bacon from the skillet with a slotted spoon and set aside, leaving the rendered bacon fat in the skillet.

Sauté Onions: Add the diced onions to the skillet with the bacon fat. Sauté over medium heat until softened and translucent, about 8-10 minutes. Don’t rush this step; allowing the onions to soften properly brings out their sweetness and depth of flavor. If using garlic or mushrooms, add them to the skillet with the onions and sauté until fragrant and softened.

3. Combine the Ingredients: Bringing Kugelis Together

Combine Potatoes and Aromatics: In a large mixing bowl, combine the squeezed grated potatoes, sautéed onions (and bacon fat from the skillet), crispy bacon (reserve a little for topping, if desired), milk, eggs, flour, sour cream, salt, and pepper. If using optional spices like caraway seeds, marjoram, or smoked paprika, add them now.

Mix Thoroughly: Mix all the ingredients together thoroughly until well combined. Ensure the eggs and flour are fully incorporated and there are no clumps of flour remaining. The mixture should be slightly wet but not watery.

4. Bake the Kugelis: Patience is Key

Preheat Oven: Preheat your oven to 350°F (175°C).

Grease Baking Dish: Generously grease a 9×13 inch (or similar sized) baking dish with 1 tablespoon of vegetable oil or lard. A well-greased dish prevents the Kugelis from sticking and ensures easy serving. You can also use a cast iron skillet for baking, which gives a wonderfully crispy crust.

Pour Mixture into Dish: Pour the potato mixture into the prepared baking dish, spreading it evenly.

Bake: Bake in the preheated oven for 1 hour and 30 minutes to 2 hours, or until the Kugelis is golden brown on top and cooked through. The cooking time may vary depending on your oven and the depth of the baking dish. To check for doneness, insert a knife or toothpick into the center; it should come out clean. The top should be nicely browned and slightly crispy.

Rest (Optional but Recommended): Let the Kugelis rest for 10-15 minutes before serving. This allows it to set slightly and makes it easier to slice and serve.

5. Serve and Enjoy!

Serve hot, garnished with extra sour cream and reserved crispy bacon (if desired). See the “How to Serve” section for more serving suggestions.

Nutrition

Serving Size: one normal portion
Calories: 450-550
Fat: 25-35g
Carbohydrates: 40-50g
Protein: 15-20g