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Traditional Lithuanian dish- (Kugelis)

*RECIPE* -6 LARGE russet baking potatoes ~or~ 5 pound bag; -1 large onion; -100g bacon; -1 stick butter; 8 large eggs -1/2l of hot milk or canned evaporated milk; -Salt / Pepper. Preheat oven to 220 temperature.

Peel potatoes and place in ice water. You may add some citric acid to the water bath to keep the potatoes from turning brown, but I don't. The cold water keeps the potatoes crispy and makes them easier to grate. Set bowl of iced potatoes aside.

Peel and dice one large onion and set aside.

Fry up entire pound of bacon. Keep the bacon grease and melt one stick of butter in it.

Saute the onions in the oils until they are opaque. Do NOT caramelize them. Once done, remove pan from heat and set aside. Do NOT drain.

Crush or Crumble up the fried bacon and add to bacon/butter mixture. Stir and set aside. --(**Note** you can opt. NOT to add bacon to potato mixture and instead sprinkle it on top of dish--I personally liked it better mixed in)

Crack 8 eggs in bowl and lightly whisk. Set aside.

NOW, start grating/shredding the potatoes on the smallest blade on your grater. (A box grater is best). I found it easiest to grate them onto a cookie sheet. **Note: Potatoes will start oxidizing/turning brown. This does NOT affect taste. If you do not like this, you may add some citric acid powder the potatoes.

After grating, strain all liquid from potatoes. You may either squeeze the potatoes with your hands, use cheese cloth, or put in strainer and mash out juice. Just do what works best for you. Discard potato starch juice.

Heat milk in microwave. (or may scald it in saucepan)

Now, it's time to assemble. In large bowl, mix together the grated potatoes, onion/bacon/grease/butter mixture, hot milk, eggs, salt and pepper to taste.

Pour into a generously buttered 13×9x2 -GLASS- rectangle baking dish.

Place in oven and cook at 450 for about 45 min. until browning on bottom and edges starts. Then, turn oven temp. down to 350 and cook for 1-2 additional hours or until nice golden brown and toothpick or knife inserted comes out clean.

Let cool 30 minutes before serving. Top with generous dollop of sour cream or applesauce. May also need to salt your serving as well.

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