Kugelis recipe

A Lithuanian grated potato bake set with scalded milk and smoked bacon fat, baked until the crust is dark and the inside stays moist.

2 hours and 10 minutesmedium9 ingredients

Ingredients

• 1500 g potatoes
• 200 g smoked bacon
• 3 eggs
• 250 ml milk
• 1 onion
• 1 tsp marjoram
• 1 tsp salt
• 1 tsp black pepper
• 200 g sour cream

How to make Kugelis

1. Grate 1.5 kg of floury potatoes on the finest grater and squeeze them in a cloth; let the drained juice settle, pour off the water and stir the white starch at the bottom back into the potatoes.
2. Dice 200 g of smoked bacon and fry it until the fat runs, then soften 1 grated onion in that fat.
3. Scald 250 ml of milk and pour it boiling over the grated potato while stirring hard; this is what sets the mass and stops it going grey.
4. Beat in 3 eggs, the bacon with all its fat, the onion, 1 teaspoon of salt, half a teaspoon of pepper and 1 teaspoon of marjoram. No flour goes in a traditional kugelis.
5. Pour into a greased dish about 4 cm deep.
6. Bake at 200 °C for 20 minutes, then at 180 °C for 50 to 60 minutes, until the top is deep brown and crisp.
7. Let it rest 15 minutes before cutting, or the slices fall apart.
8. Serve hot with cold sour cream and spirguciai, the bacon cracklings fried with onion.

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