Kugelis

About This Recipe

Kugelis is a quintessential Lithuanian comfort dish — a thick, custardy potato bake that sits somewhere between a frittata and a pudding. Raw grated potatoes are combined with eggs, milk, and onion, then baked slowly until golden and set. The result is a hearty slice that is filling, deeply savory, and unmistakably Lithuanian. It is often made in large quantities for celebrations and shared among family, symbolizing warmth and abundance.

Ingredients

Serves 6

• 1.2 kgfloury potatoes, peeled and grated
• 150 gbacon lardons
• 1 largeonion, finely grated
• 4 largeeggs
• 200 mlwhole milk
• 2 tbspbutter, melted
• 1 tspsalt
• 0.5 tspblack pepper
• 200 mlsour cream, to serve

Instructions

1. 1

   Prepare potato

   Squeeze excess liquid from grated potato using a clean cloth. Reserve starchy liquid, let it settle, then pour off the water and return the starch to the potato.

2. 2

   Fry bacon

   Cook bacon lardons in a skillet until crispy. Remove bacon and use the rendered fat to grease a deep baking dish.

3. 3

   Mix batter

   Beat eggs with milk, melted butter, salt, and pepper. Combine with grated potato, onion, and bacon.

4. 4

   Bake

   Pour mixture into the greased dish. Bake at 180 °C for 55–60 minutes until the top is golden brown and the center is set.

5. 5

   Rest and serve

   Let rest 10 minutes before slicing. Serve with sour cream.

Variations

• •

  Add sautéed mushrooms for an earthy variation.

• •

  Use smoked sausage instead of bacon lardons.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 3 days. Reheat slices in a skillet with butter for the best texture.

Frequently Asked Questions