Lithuanian Kugelis (Potato Pudding)

Immerse yourself in the cozy world of Lithuanian cuisine with one of its most beloved and nostalgic dishes - kugelis, also known as Lithuanian potato pudding. This hearty potato casserole baked in the oven is a favorite dish in families across Lithuania. It is more than just a dish - it is a celebration of tradition, heritage and unity. Golden on the outside, soft and creamy on the inside, kugelis is best enjoyed hot from the oven with a dollop of tangy sour cream and a generous spoonful of crispy bacon and onion sauce. Whether served at Sunday family dinners or holiday gatherings, this classic dish is a taste of Lithuanian soul food.

What is kugelis?

Kugelis (sometimes called Bulvių Plokštainis in Lithuanian) is a traditional potato-based pastry, often called potato pudding or Lithuanian potato pie. It is made from finely grated raw potatoes, eggs, sautéed onions, butter, and milk, all mixed together in a fluffy dough and baked until golden brown. While similar dishes can be found in neighboring countries - such as Poland's Baba Kartoflana or Jewish kugel - Lithuanian kugelis has a unique texture and flavor that sets it apart thanks to specific local potato varieties and traditional cooking techniques.

Why you'll love this Lithuanian potato dish

 Comfort food at its best - creamy, crispy, and rich. Budget-friendly - potatoes are the main star here! Feeds a crowd - perfect for family dinners and feasts. Customizable - add greens, smoked meats or even cheese. Authentic Lithuanian cuisine - a great introduction to the cuisine!

Equipment you'll need

To make authentic kugelis, the key ingredient is finely grated raw potatoes. This can be a time-consuming process, but the right tools make it much easier:

• A fine zester (preferably with a wide surface)
• Or a powerful food processor (e.g. Vitamix)
• Or a traditional Lithuanian electric grater

Other necessary things:

• Potato peeler
• Large baking dish (approx. 24x24 cm)
• Large frying pan
• Mixing bowl
• Wooden spoon or spatula
• Ingredients (for 4 people)

For the kugelis:

• 1.3 kg potatoes, peeled (see potato tips below)
• 1 large brown onion, very finely chopped
• 70 g butter
• 2 large eggs
• 1 tsp salt
• 50 ml whole milk (or cream)
• Juice of ¼ lemon (or 1 crushed vitamin C tablet)

For the traditional sauce:

• 300 g smoked bacon
• 1 tbsp butter
• 2 large or 4 small brown onions, thinly sliced
• 100 g sour cream or cream
• Salt and pepper to taste

The best potatoes for kugelis

For a perfect creamy texture and a slightly golden hue, choose potatoes with a buttery texture and low water content. If you live in Lithuania, the Laura, Vineta, or Concordia varieties are ideal. Outside of Lithuania, give them a try:

• Yukon Gold
• Charlotte (UK)
• Albert Bartlett Rooster
• Russet (for a drier texture)

Avoid potatoes that are too starchy or floury, which break down too much when cooked.

How to cook kugelis: Step by Step

Step 1: Prepare the potato mixture

In a large skillet, melt the butter over low heat. Add the finely chopped onion and fry until soft and golden. This butter and onion mixture will give the pudding a rich flavor. Finely grate the peeled raw potatoes on a zester or in a food processor. Grate quickly to prevent the potatoes from browning. Preheat the oven to 180°C in fan mode (200°C in a conventional oven). Grease a 24x24 cm baking dish with oil or butter. In a large bowl, mix the grated potatoes, sautéed onions with the butter, eggs, milk, salt and lemon juice (or vitamin C). Mix thoroughly until a homogeneous mass is obtained.

Step 2: Bake the kugels

Pour the potato mixture into the prepared baking dish. Bake at 180°C for 40 minutes. Increase the oven temperature to 200°C and bake for another 15-20 minutes, until the top is golden brown and crispy and the sides start to pull away from the mold. Remove from the oven and let rest for 5-10 minutes before slicing.

Step 3: Prepare the bacon and onion sauce

While the kugelis is baking, fry the bacon grease in a dry frying pan until crispy. Set aside. In the same frying pan, melt 1 tbsp of butter. Add the chopped onion and fry until soft and slightly caramelized. Return the bacon to the pan. Just before serving, add sour cream and a little water. Heat over low heat for 3-4 minutes.

How to serve Lithuanian kugelis

Cut the kugelis into squares or slices. Serve warm with a generous portion of bacon and onion sauce on top. Add an extra spoonful of sour cream if you like a creamier flavor! Serving tip: Kugelis is rich and satisfying enough to serve on its own, but you can serve it with pickled vegetables or a light cucumber salad if you prefer.

Storage & Reheating Tips

• Storage: Store leftover Kugelis and sauce separately in airtight containers in the fridge for up to 24 hours.
• Reheating: Slice the Kugelis and pan-fry in butter over low heat until heated through. Reheat the sauce separately and add extra sour cream if needed.

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Recipe FAQs

Why Add Vitamin C or Lemon Juice?

Grated raw potatoes oxidize quickly and turn grey. Vitamin C or lemon juice helps prevent this, keeping your mixture pale and appealing.

Can Kugelis Be Made Vegetarian?

Absolutely! Skip the bacon and make a creamy onion and mushroom sauce instead using fried cremini, chestnut, or porcini mushrooms. Or serve simply with sour cream or crème fraîche.

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Final Thoughts

Lithuanian Kugelis is not just a dish — it’s a flavorful tribute to the Baltic soul. Whether you're exploring your heritage or just love trying new comfort foods, this potato pudding promises warmth, richness, and unforgettable taste.