Lithuanian Potato Pudding
Discover the comforting flavors of Lithuanian Potato Pudding, a hearty and traditional dish also known as "Kugelis." This crowd-pleasing recipe combines finely grated russet potatoes, caramelized onions, crispy bacon, and a velvety egg mixture enriched with whole milk and a splash of melted butter for an irresistibly creamy texture. Baked to golden-brown perfection, this savory pudding is packed with earthy goodness and speckled with smoky bacon for a flavor punch in every bite. Perfect as a main course or side dish, it pairs beautifully with a dollop of sour cream for added richness. With just 30 minutes of prep time and a satisfying aroma that fills your kitchen during its 90-minute bake, this classic Lithuanian comfort food is perfect for family gatherings or a cozy dinner at home.
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Recipe Information
Ingredients
- 10 medium Russet potatoes
- 1 large Onion
- 4 large Eggs
- 6 slices Bacon
- 1 cup Whole milk
- 2 tablespoons Unsalted butter
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.
Peel and finely grate the potatoes into a large mixing bowl. To prevent discoloration, work quickly or submerge the grated potatoes in cold water briefly—then squeeze out excess liquid before use.
Peel and finely grate the onion. Add it to the grated potatoes and mix well.
In a skillet, cook the bacon over medium heat until crispy. Remove the bacon, crumble it into small pieces, and set aside. Reserve the rendered bacon fat in the skillet.
In the same skillet, add the butter to the bacon fat and heat until melted. Pour this mixture into the grated potatoes for added flavor.
In a separate bowl, whisk together the eggs, milk, flour, salt, and black pepper until smooth. Pour this mixture into the potato mixture and stir until well combined.
Fold the crumbled bacon into the batter, distributing it evenly throughout.
Pour the potato mixture into the prepared baking dish and smooth the surface with a spatula.
Bake in the preheated oven for 90 minutes, or until the top is golden brown and firm to the touch. A knife inserted into the center should come out clean.
Remove from the oven and let the pudding rest for 10-15 minutes before slicing into squares or wedges.
Serve warm, optionally topped with a dollop of sour cream.
Nutrition Facts
Calories |
2934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 1474 mg | 64% | |
| Total Carbohydrate | 430.8 g | 157% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 46.0 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 900 mg | 69% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 11155 mg | 237% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
