Contents
A traditional Lithuanian potato pudding made with grated potatoes, onions, eggs, and butter, baked to golden perfection and served with a crispy bacon and onion sour cream sauce. Comfort food at its best — creamy, crispy, and full of flavor.
Equipment
- Fine zester grater or high-powered food processor
- Potato peeler
- 24x24 cm ovenproof baking dish
- Large frying pan
- Mixing bowl
Ingredients
For the Kugelis:
- 1.3 kg potatoes, peeled
- 1 large brown onion, finely chopped
- 70 g butter
- 2 large eggs
- 1 tbsp salt
- 50 ml whole milk (or cream)
- ¼ lemon, juice only (or 1 vitamin C tablet, crushed)
For the Sauce:
- 300 g smoked bacon lardons
- 1 tbsp butter
- 2 large or 4 small brown onions, thinly sliced or chopped
- 100 g sour cream or crème fraîche
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C Fan (or 200°C regular). Grease a 24x24 cm ovenproof dish.
- In a frying pan over low heat, melt butter. Add chopped onion and sauté until golden.
- Grate the peeled raw potatoes finely using a zester grater or a food processor.
- In a large bowl, mix the grated potatoes, buttery onions, eggs, milk, salt, and lemon juice (or crushed Vitamin C tablet).
- Pour the mixture into the prepared baking dish and bake for 40 minutes.
- Increase oven temp to 200°C and bake for an additional 15–20 minutes, until the top is golden and crisp.
- Meanwhile, make the sauce: fry the bacon until crispy. Remove and set aside.
- In the same pan, melt butter, sauté onions until soft and golden.
- Return bacon to the pan, add sour cream and a splash of water. Warm through.
- Let Kugelis rest for 5–10 minutes before slicing. Serve with the warm bacon-onion sauce.
Notes
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
- Potato peeler 🥔
- Large baking dish (approx. 24x24 cm)
- Large frying pan
- Mixing bowl
- Wooden spoon or spatula
- 🛒 Ingredients (for 4 people)
- 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)
- 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)
👩🍳 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.
