Kugelis

Kugelis (also "bulvių plokštainis" (the lexically correct non-foreign name, literally "flat potato dish" or "banda" - a dialecticism frequent especially in Dzūkija region) is a baked potato pudding that is a Lithuanian national dish. The main ingredients are potatoes, bacon, milk, onions, and eggs. It may be spiced with salt, black pepper, bay leaves, and/or marjoram. It is usually eaten with apple sauce, sour cream, or crumbled fried fat white bacon ("spirgai").

Recipe I

Ingredients

*7 large potatoes, peeled and grated (or grind with food processor)
*1 med. onions, grated
*1 lb. bacon, fried and crumbled (reserve about 1/4 cup drippings)
*1 stick of butter, melted
*1 cup boiled, hot milk
*4 tsp. salt
*pepper to taste (about a teaspoon)

Preparation

Peel and grate or grind (fine disc) potatoes and onions. Do not drain.Fry and crumble bacon,onions and add it to potatoes with milk, melted butter, salt and pepper, and mix well.Pour into a well greased 9x13 cake pan (yes, it'll fit--barely).Bake at 350 degrees for 90 minutes.Slice into squares, and top with sour cream (applesauce is also suitable).
Leftovers are best reheated sliced thin and sauteed in melted butter. It also reheats well in the microwave. It freezes well.

Recipe II (kosher)

Ingredients

* 6 large potatoes
* 1/2 cup oil
* 1 or 2 onions
* 4 eggs, beaten
* 2 teaspoons salt
* 1 teaspoon pepper
* 2 teaspoons dried parsley flakes, or 1/4 cup minced fresh parsley
* 1/4 cup potato starch (available in most supermarket baking sections)
* 1 cup boiling water

Preparation

Pour about 1/4 cup of the oil into a 9x13 cake pan. Put it in the oven, set the oven at 450 degrees, and leave it there during the preparation process.

Peel and grate or grind (fine disc) potatoes and onions. Place in a colander and briefly rinse. Transfer to a large mixing bowl; add the beaten eggs, salt, pepper, parsley, and remaining oil; stir well. Throw the potato starch on top, add the boiling water, and stir. Carefully remove the pan from the oven and pour in the mixture. Bake at 450 degrees for 45 minutes or so, then turn it down to 350 degrees and bake for about another 1/2 hour. Let it sit for about 15 minutes before slicing. Serves 12, supposedly, and leftovers can be microwaved for breakfast the next morning.

Adapted from a recipe in [http://www.recipezaar.com/71313 Recipezaar] , which was in turn credited to the "Kosher Palette Cookbook".

Note: Don't skip the rinsing or the boiling-water-and-potato-starch part. Kugel can be gluey, due to the unique properties of potato starch.