Ah, Kugela! The national dish of Lithuania! What celebration would be complete without it? Remember, Kugela is an art, not just a recipe. Experiment with ingredients and techniques to make your own Kugela statement. Serve with a dollop of sour cream, if you like.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

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  • In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels. Reserve half of bacon drippings, and set aside. Return skillet to stove; stir onions, and cook until soft and translucent.

  • In a large bowl, stir together reserved drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.

  • Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour. Cut into squares, and serve with sour cream, if desired.

Nutrition Facts

372.6 calories; 17 g protein; 49.7 g carbohydrates; 137.9 mg cholesterol; 436.6 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/03/2007
I am half Lithuanian half English and was worried this dish would never compare to my grandfather's. Thank you for the recipe! I did use a food processor for the potatoes (against my better judgement)because of a time constraint and was extremely pleased. Grandad would definetly object to this but for first timers this might be an option. Just remember to strain the water from the potatoes afterwards. Thanks again! Read More
(36)

Most helpful critical review

Rating: 2 stars
09/08/2007
My husband was Lithuanian and taught me how to cook Lithuanian. First of all I never use flour in my potato pancakes or Kugel. When you squeeze out the water from the potatoes into a bowl let it sit for a minute then drain off the water carefully and at the bottom of the bowl you will find the starch from the potatoes. Take that and return it to the grated potatoes this will help to hold them together. I like to serve them with fried salt pork onion (fried nice and brown) and cream mixture. Just pour it over the dumplings after they are cooked and enjoy! Yummy! Yummy! P.S. Also adding some evaporated milk to the potatoes will keep them white. Read More
(50)
27 Ratings
  • 5 star values: 14
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/03/2007
I am half Lithuanian half English and was worried this dish would never compare to my grandfather's. Thank you for the recipe! I did use a food processor for the potatoes (against my better judgement)because of a time constraint and was extremely pleased. Grandad would definetly object to this but for first timers this might be an option. Just remember to strain the water from the potatoes afterwards. Thanks again! Read More
(36)
Rating: 2 stars
09/08/2007
My husband was Lithuanian and taught me how to cook Lithuanian. First of all I never use flour in my potato pancakes or Kugel. When you squeeze out the water from the potatoes into a bowl let it sit for a minute then drain off the water carefully and at the bottom of the bowl you will find the starch from the potatoes. Take that and return it to the grated potatoes this will help to hold them together. I like to serve them with fried salt pork onion (fried nice and brown) and cream mixture. Just pour it over the dumplings after they are cooked and enjoy! Yummy! Yummy! P.S. Also adding some evaporated milk to the potatoes will keep them white. Read More
(50)
Rating: 5 stars
10/03/2007
I am half Lithuanian half English and was worried this dish would never compare to my grandfather's. Thank you for the recipe! I did use a food processor for the potatoes (against my better judgement)because of a time constraint and was extremely pleased. Grandad would definetly object to this but for first timers this might be an option. Just remember to strain the water from the potatoes afterwards. Thanks again! Read More
(36)
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Rating: 4 stars
08/03/2009
Flour? No way! Only the starch from the potatoes is necessary. By the way I am 100% Lithuanian and grew up on this stuff and it's called Kugelis. The Lithuanian language gives gender to the noun. Kugelis is a masculine word ending it with an "a" would change it to a feminine word and therefore it is incorrect. But thanks for sharing the recipe..it's a pretty good one. For anyone who thought it was bland..yeah it's supposed to be that way all Lithuanian food is bland and there is never ever any kind of cheese or garlic salt in Kugelis. Read More
(22)
Rating: 5 stars
10/06/2005
I've always used my mom's recipe and wanted to try another recipe just to see how it compares... wonderful!!! Read More
(17)
Rating: 4 stars
10/31/2005
Wow this brings back memories of family Christmas parties. I've been looking for a Kugela recipe now that Aunt Pat has passed and finally found a very good one. Very easy to make but the directions for the egg/flour mixture are a little confusing. Over all a very good recipe. 4 stars. Read More
(11)
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Rating: 4 stars
09/25/2007
I didn't see the flour...my great-grandmother never added flour either. I would omit it. Read More
(11)
Rating: 4 stars
06/27/2006
I thought this was good. But it was a bit too bland for me without adding garlic salt. I think maybe some cheese if I make it again. Read More
(9)
Rating: 4 stars
02/19/2006
I'm not Lithuanian and never tasted Kugela before. I had a lot of potatoes and not a lot else so a search lead me to this recipe. Grating the potatoes and onion was kind of a pain. The end result was good although not especially memorable. Read More
(8)
Rating: 4 stars
12/22/2005
A little plain but otherwise tasty and good to reheat. Needs onions or something for flavor. Nice to try something different. Read More
(7)