About the dish
Kugelis is baked as one dish, then cut into portions. An even depth helps the centre cook before the edges become too dark. Choose the baking dish before mixing the potatoes, and compare the centre with the method’s doneness guidance rather than treating a browned top as the only sign that it is ready.
Preparation
Tray depth changes how quickly the centre cooks. Check the centre as well as the browned top. Bacon, milk and eggs in this home version mean it is neither a vegetarian nor a dairy-free recipe.
Where to taste or learn more
Kugelis baking and tasting were part of the Kugelinės event in Obelynas in 2024.
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Ingredients (serves 6-8)
Add only what you need, or add the whole recipe at once.
- 2 kg waxy potatoes, peeled
- 300 g smoked bacon (rūkyta šoninė) or thick-cut streaky bacon, diced small
- 2 large onions, finely chopped
- 3 large eggs
- 200 ml whole milk (or evaporated milk for richer version)
- 1 tablespoon plain flour (optional, helps binding)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon lemon juice or white vinegar (prevents potato discolouring)
- Butter or pork fat for greasing the baking dish
- To serve: 300 ml sour cream, lingonberry jam
Method
- Preheat oven to 180C (160C fan). Generously grease a deep oven dish (about 30 by 20 cm) with butter or pork fat.
- Render the bacon: place the diced bacon in a cold heavy frying pan and cook over low-medium heat until the fat renders and the pieces are crisp, about 10-12 minutes. Add the chopped onion in the last 4 minutes and soften. Remove from heat but keep warm.
- Grate the peeled potatoes on the finest holes of a grater (or use a food processor). Add the lemon juice immediately. Working in batches, transfer to a clean tea towel or muslin and squeeze hard over a bowl. Reserve the squeezed liquid.
- Let the squeezed liquid sit for 10 minutes so the starch settles to the bottom. Pour off the cloudy water and reserve the white starch.
- In a large bowl, combine the squeezed grated potato, the reserved starch, the bacon-and-onion mixture (with all its rendered fat), beaten eggs, milk, optional flour, salt, pepper, and nutmeg. Mix thoroughly with a wooden spoon. The mixture should be thick.
- Pour into the greased baking dish and smooth the top. The mixture should be about 4-5 cm deep.
- Bake for 90 minutes, until the top is dark golden brown and a knife inserted in the centre comes out clean. If the top browns too quickly in the first hour, cover loosely with foil and remove for the last 15 minutes.
- Let rest for 15 minutes before cutting. Slice into thick rectangular pieces and serve hot with cold sour cream and lingonberry jam.
Estimated energy is calculated from the listed quantities. Actual values vary with brands, optional ingredients and serving size. For dishes fried in fat, the amount absorbed also changes the estimate.