Kugela

By JimMac

This is a Lithuanian potato dish that my kids have grown up with and handed to me from their grandma. It is so delicious. We always have with every holiday including Easter. The best part to me is the crust, it will make a thick crust it may get dark in color but it is not burnt. Can be served with sour cream on the side

Ingredients

• 5 lb. potatoes, peeled and grated,you can grate by hand or with food processor.
• 1 lb. bacon, cooked crispy, and crumbled, save the bacon grease
• 1 lg. onion, grated
• 1/2 C. flour
• 1 12-oz. can evaporated milk
• 6 eggs
• salt and pepper

Preparation

Step 1

Directions

Preheat oven to 375 degrees. Fry bacon until crispy, crumble and set aside. Reserve 1/2 the drippings and set aside. Cook onions until soft, you can then add the cooked bacon to this and shut off and let sit. Now grate the potatoes, when done, mix together the potatoes, onions, bacon and all the drippings. Then add the flour, milk and eggs (I stir the eggs first before adding them). Season with salt and pepper. Pour into a ceramic deep casserole dish (if you dont have a ceramic dish you can also use a regular stainless steel spaghetti pot). Bake at 375 degrees for 1 hour.