Kugelis Lithuanian Potato Casserole

Kugelis is the most amazing Lithuanian potato casserole ever! I am 72 and I was less than 12 when I first cooked this--60+ years in this recipe. I used to grate the potatoes by hand, you should use a food processor. I have basically made this the same way for the last 40 years. Give it a whirl and let me know what you think. It is 3 hours for prep and cooking, so if you want to eat at 6, you'd better be in the kitchen by 3.

Ingredients

• Potatoes about 8 pounds
• 1 pound Bacon
• 2 medium Onions
• 3 large Eggs
• 3/4 cup of Milk
• 2 tablespoons Butter (not pictured)
• a few pinches of Salt (not pictured)
• a few grinds of Pepper (not pictured)
• Sour Cream
• Apple Sauce

Tools

• 9" by 13" pan (nonstick is easier to clean but it comes out less crusty on the sides and bottom)
• Potato Peeler
• Knife
• Food Processor
• Large
• Measuring Spoons and Cups
• Mixing Spoon

Chop Potatoes into large 1"-2" cubes. Dice Onion finely and Cut Bacon into small pieces.

• Add Bacon to Skillet on medium heat
• Cook about 10 minutes until just about finished
• Drain excess bacon fat
• Add Onions and Stir
• Cook until Onions are Translucent, about 10 minutes
• Add Butter and Remove from heat
• Preheat oven to 400 degrees F

Grate small batches of potatoes in food processor. See 2nd picture. Should have consistency of being grated or shredded.

• Beat the Eggs for 15-20 seconds in food processor
• Add Bacon, Onion, Butter mixture to potatoes
• Stir thoroughly
• Add Eggs, Milk, Salt and Pepper
• Stir thoroughly until Completely combined

It will look very wet. Don't worry.

• Put into 400 degree oven for 15 minutes
• Lower temperature to 350 degrees F for an additional 90 minutes or so

It's done when it is Golden Brown on top and the potatoes are cooked through. This is the first time I've ever put a thermometer into Kugelis in my life. 60 years--No thermometer. We found out its hot! Stick a fork in the middle to make sure the potato is cooked nice and soft and smooth.

Cut a piece and serve with sour cream and apple sauce.

• Cool the remainder overnight
• Slice cold and put into medium-hot skillet with a little oil or butter
• Done when warmed through and crispy
• Leftovers are a great side dish or a meal on their own! More sour cream and apple sauce if you'd like