This traditional Lithuanian kugelis is the ultimate comfort food. It features a creamy potato center and perfectly golden, crispy edges… mmm.
I first tasted kugelis at a friend’s house during a Lithuanian dinner party. I took one bite, and it was enough to make me realize that it was the best dish I had tried in a long time… so of course, I asked my friend for the recipe immediately. This potato pudding reminds me of the savory potato kielbasa my mom and grandma used to make throughout my childhood in Ukraine. Kugelis is a bit chewier (almost like a gnocchi texture) with crispier edges and a richer flavor, but it still perfectly captures those nostalgic, comforting notes.
Kugelis Video
How To Make Kugelis
Isn’t it incredible how a few simple steps can transform humble potatoes into a rich casserole? Kugelis comes together in just over an hour, with only 15 minutes of prep!
- Prepare the oven and pan: Preheat the oven to 350°F and lightly grease a 10-inch baking dish (the smaller one in this one works beautifully).
- Grate the potatoes and onion: Finely grate the potatoes and onion. Squeeze out any excess liquid from the potatoes using a cheesecloth, then let the starch separate from the liquid. Add the starch back into the potatoes.
- Mix everything together: Bring the milk to a simmer, then add it to the grated potatoes and onions, along with the egg, salt, pepper, and mayo. Mix until everything is smooth.
- Bake the kugelis: Pour the mixture into the baking dish and bake for 50 minutes to one hour.
Hot tip: Serve the kugelis with lots of sour cream and bacon bits, and add applesauce or pickles on the side for an authentic Lithuanian experience.
Tips For the Best Kugelis
Ever since that first bite of kugelis, I’ve been obsessed with figuring out how to recreate it. I took detailed notes of all my friend’s tips after she shared the recipe with me, then I tried it a few times and added my own.
- Use the right potatoes. Russet potatoes are the best for this recipe because they’re super starchy, but Yukon gold potatoes also work.
- Shred the potatoes finely. The potatoes have to be the right texture to cook properly, so make sure to shred them as finely as possible with the smallest holes on a hand-held grater or with the fine grater disc of a food processor.
- Keep the potato starch. If you need to remove excess liquid from the grated potatoes, remember to wait for the starch to settle to the bottom, then add it back in to the potato mixture. This creates a beautiful crust while keeping the inside tender.
- Heat up the milk. Pouring scalding milk over the potatoes “scalds” the starch, which prevents the potatoes from oxidizing and turning gray.
- Grease the pan well. For extra crispy edges, brush the sides of the pan generously with oil.
- Let it rest before slicing. Give the kugelis at least five minutes to set up before slicing in — I know, it’s hard!
Storage & Reheating
One of my favorite things about a recipe is when it tastes even better the next day… and let me assure you, this kugelis does not disappoint. Enjoy it for breakfast, or bring it on-the-go!
- Storage: Place any leftover kugelis in an airtight container and refrigerate it for up to four days.
- Reheating: Cut the kugelis into slabs and reheat them as needed in a hot pan with butter.
More Eastern European Potato Recipes
- Potato Latkes — So simple and perfectly crispy
- Potato and Cheese Pierogi — Tender dough stuffed with cheesy mashed potatoes
- Potato Piroshki — Buttermilk batter fried until crispy with a creamy potato filling
- Creamed New Potatoes with Herbs — One of the most beloved and effortless side dishes
Recipe
Ingredients
- 3 lbs potatoes about 5-6 potatoes
- 1 large onion
- 1 cup whole milk
- 1 egg
- 1/2 tbsp salt
- 1/4 tsp ground black pepper to taste
- 1 tbsp mayonnaise
- 1 tsp bacon grease for greasing the pan
- 1/4 cup bacon bits for topping
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch baking dish with oil or 1 tsp of bacon grease. Peel and finely grate the potatoes, then finely grate the onion.
- If the grated potatoes are very watery, gently squeeze out excess liquid over a bowl using a cheesecloth or a clean kitchen towel. Let the liquid sit to separate, then pour out the liquid and add the starch back to the potatoes.
- Bring the milk to a simmer, then carefully pour it over the grated potatoes and onions. The mixture should be fairly loose and creamy. Add the egg, salt, black pepper, and mayonnaise to the potatoes. Mix well until everything is fully combined.
- Pour the mixture into the prepared baking dish.
- Bake for 50 minutes to 1 hour (depending on the thickness) until the top is golden and the kugelis is set. Top with bacon and enjoy!
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