Kugelis (Lithuanian Potato Casserole)

Makes: 24 large servings (full sheet pan)

Prep time: 30 minutes

Bake time: 90–120 minutes

Ingredients

• 12 lb starchy potatoes (Russet potatoes work well in the U.S.), peeled

• 12 large eggs

• 1 quart (1 liter) light or heavy cream, whole milk, or any combination

• 1 lb bacon, diced and fried (reserve all of the rendered bacon fat)

• 2 onions, diced and sautéed in the bacon fat

• 6 vitamin C tablets (500 mg each), dissolved in water overnight, or fresh lemon juice to help prevent the potatoes from discoloring. This ingredient is optional—if omitted, work quickly after grating the potatoes.

• 2 Tbsp salt

• 1 Tbsp ground black pepper

• 1 stick (½ cup) butter

• Bacon fat or cooking spray for greasing the baking pan

Optional seasonings

• 1–2 Tbsp dried minced onion

• 1 Tbsp garlic powder

• 1 Tbsp dried marjoram

For serving

• Sour cream

• Fried bacon and sautéed onions

Instructions

1. Preheat the oven to 450°F (230°C). Grease a full-size sheet pan (26 × 18 inches). 

2. Fry the diced bacon until crisp. Reserve both the bacon and all of the rendered fat.

3. Sauté the diced onions in the bacon fat until soft and lightly golden.

4. Heat the milk or cream until hot but not boiling.

5. Finely grate the potatoes using a food processor with a fine grating disc.

6. Beat the eggs in a separate bowl.

7. Working quickly, combine the grated potatoes with the hot milk or cream, Vitamin C,  salt, pepper, optional seasonings, and about 2 cups of the bacon-onion mixture, including some of the rendered bacon fat. Fold in the beaten eggs last and mix just until combined.

8. Pour the mixture into the prepared pan and spread it evenly.

9. Bake at 450°F (230°C) for 15–20 minutes.

10. Remove the pan from the oven, reduce the oven temperature to 350°F (180°C), and dot the top evenly with the butter. Return the pan to the oven and continue baking for 70–100 minutes, or until the top is a deep golden brown and the center is fully set.

    Total baking time is typically 90–120 minutes, depending on the depth of the casserole and your oven.

Allow the kugelis to rest for 15–20 minutes before cutting into squares.

Serve hot with sour cream and additional fried bacon and onions.

Leftovers

Kugelis reheats beautifully. Slice the leftovers and fry them in a little butter until the outside is crisp and golden while the inside stays soft and creamy.