A rich, golden-crusted baked potato pudding with crispy edges and a creamy, dense interior, served with sour cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic baking dish
Garnishes: sour cream, fresh chives
Accompaniments: cucumber salad
Instructions
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1
Grate potatoes finely, squeeze out excess liquid through cheesecloth. Reserve starch that settles.
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2
Mix grated potatoes with grated onion, beaten eggs, warm milk, melted butter, reserved starch, salt, and pepper.
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3
Pour into a well-buttered baking dish, spread evenly.
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4
Bake at 200C (400F) for 60-70 min until the top is deeply golden and crispy.
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5
Let rest 10 min. Slice into squares and serve with generous sour cream.
Did You Know?
Every Lithuanian grandmother claims her kugelis recipe is the best, and family debates about the perfect ratio of potatoes to eggs are legendary.
Chef's Notes
Equipment Tips
- box grater or food processor
- large baking dish
- mixing bowl
Garnishing
sour cream, fresh chives
Accompaniments
cucumber salad
The Story Behind Kugelis
Kugelis emerged from the Lithuanian countryside where potatoes became the staple crop in the 19th century. This hearty baked pudding showcases the ingenuity of Lithuanian peasant cooking, transforming simple potatoes into a satisfying golden-crusted dish that remains a beloved comfort food.
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