This is my Nana Ambraziejus' recipe for Lithuanian Potato Kugelis ... as my mother made it, but with a few tweaks.

Merely calling kugel a potato casserole would be to demean the hearty character of this Lithuanian staple. Top it with sour cream or applesauce.

And serve it again the next morning for breakfast, sliced thin and pan-fried.



1. Peel 3 lbs of potatoes. Keep covered with water. Hand grate the potatoes. Add the crushed vitamin C tablets to the potato mush to prevent the potatoes from discoloring. (That tip from Bob Skilnik.)

2. Strain the mush, removing as much water as possible.

3. Dice the carrot and onion. Cook the bacon over medium heat until just crispy. Saute the carrots in the bacon fat for a minute, then the onions for another. Adding a tablespoon or two of oil if needed, make a roux, by adding the flour, stirring constantly, and cooking until the flour is only lightly browned. Remove from heat.

4. Beat the eggs.

5. Mix together the grated potatoes, beaten eggs, carrot, onions, roux, half-and-half, baking powder, and salt and pepper.

6. Pour the mixture into a well-greased baking pan. Top with bread crumbs.

7. In 425 F oven, bake, uncovered for 30 minutes to crisp the top. Cover with foil, decrease heat to 350 F, and bake for 70 minutes more.

8. Remove from oven and allow to cool for 15 minutes. Cut into small squares and top with sour cream or applesauce.

To 'veganize' the recipe (sorry, Nana!), substitute a box of silken tofu for the eggs, and unsweetened soy/almond/flax/hemp milk for the half-and-half. Add a tablespoon of Liquid Smoke to the mixture in place of the bacon.

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