Welcome to {Celebrating Our Heritage Series}
Kugelis or (Potato Pudding) is a classic Lithuanian dish served at almost every holiday. It’s considered to be a National dish of Lithuania and is usually served with applesauce, lingonberry or sour cream. Bits of bacon are also commonly added to it as well.
I thought I was wrapping up {Celebrating Our Heritage Series} last Thursday. However, this series has made my Mom a little nostalgic and she began baking up some memories this past weekend!
She was remembering how much she loved when Grampa would make Kugelis. She hadn’t had it in years so she baked up a loaf over the weekend. It was delicious! It got a thumbs up from the grandkids as well.
Her favorite way to eat Kugelis is browning a slice in butter in the fry pan once the loaf is cooled. Then she adds applesauce or sour cream to it. Sometimes they would also add bits of bacon into the loaf which was another way she loved to eat it.
Kugelis would definitely make a tasty side dish to go with any Easter spread!
Kugelis
Ingredients
- 6 Large Potatoes ,I used russet
- 1 Medium Onion ,grated
- 3 Large Eggs ,well beaten
- 1 Cup Hot milk
- 6 Tablespoons Butter ,melted
- 1 ½ teaspoons Salt
- ¼ teaspoon Pepper
Instructions
- Preheat oven to 375 Degrees F.
- Peel and grate potatoes.
- Wrap the grated potatoes in a cheesecloth and squeeze out some of the potato juice. (You'll be surprised at how much liquid will be extracted)
- In a large mixing bowl combine grated potatoes thoroughly with the grated onion, eggs, milk, butter, salt & Pepper
- Pour the mixture into a well-buttered, loaf pan
- Bake in a pre-heated oven for 1 ½ hrs.
- Serve with sour cream or applesauce. May be used as a main course or side.
- Serves 6
- May be sliced the next day and browned in a pan.
- **Pointers/tips:
- Depth of grated potato mixture should be no less than 2 inches in baking dish..
- You can add crumbled bacon into the mixture as well.
Nutrition
Add Kugelis to your Easter or other holiday spread for something a little different this year. It’s a great side to accompany ham, turkey or a roast.
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I will be sharing this recipe at the following link parties:
Nicole,
Thanks so much for keeping alive the Lithuanian cuisine traditions here in New England and beyond!
I remember accompanying my mother to the Lithuanian picnics held at Maronis Park every year and at the Lithuanian Clubs on Vernon Street, in Worcester, MA. and on Quinsigamond Avenue in Shrewsbury, MA. years ago.
Your web site brings back fond memories of the Lithuanian heritage and its traditions which need to be kept alive for future generations..