Lithuanian Kugelis (Kugelis) — Savory Baked Potato Pudding

• 1½ kgstarchy potatoes (peeled weight, preferably russet or similar floury potatoes)
• 7.1 ozsmoked bacon (cut into 6 mm dice)
• 2yellow onions (finely chopped, about 220 g total)
• 1 cupwhole milk (heated until steaming)
• 3eggs (large)
• 10 gfine sea salt
• 2 gground black pepper
• 1 tspdried marjoram (optional but traditional in many family versions)
• 10 gunsalted butter
• 4¼ ozsour cream
• 6 sprigfresh dill (chopped)

Instructions

1. 1

   Heat the oven to 190°C and place a rack in the middle position. Butter a 23 x 33 cm baking dish with the 10 g of unsalted butter, making sure the corners are coated so the kugelis releases cleanly.

2. 2

   Put the diced bacon in a heavy skillet over medium heat and cook for 8 to 10 minutes, until the fat has rendered and the bacon is lightly crisp. Add the chopped onions and cook for 6 to 8 minutes more, stirring often, until the onions are soft, golden at the edges, and well coated in the bacon fat.

3. 3

   Heat the milk in a small saucepan until it is steaming but not boiling, about 80°C. Keeping the milk hot is important because it helps scald the grated potato mixture and slows the darkening that can happen in Lithuanian grated-potato dishes such as kugelis, cepelinai, and bulviniai blynai.

4. 4

   Grate the peeled potatoes on the fine holes of a box grater or use a food processor fitted with a fine shredding disc, then transfer them immediately to a large mixing bowl. If there is excessive watery liquid pooling at the bottom, spoon off 60 ml, but keep the potato starch that settles because it helps the pudding set.

5. 5

   Pour the steaming milk over the grated potatoes and stir immediately for 30 seconds. The mixture should look slightly creamy and lighter in color, which is the classic scalding step that gives kugelis a tender interior rather than a gray, gummy center.

6. 6

   Add the bacon-onion mixture with its rendered fat to the potatoes, then stir in the eggs, salt, black pepper, and dried marjoram. Mix thoroughly for 1 full minute so the eggs are evenly distributed and the seasoning reaches every part of the pudding.

7. 7

   Scrape the mixture into the prepared baking dish and level the top with a spatula. Bake for 75 to 85 minutes, until the top is deep golden brown, the edges are crisp, and the center feels set when gently pressed.

8. 8

   Rest the kugelis for 15 minutes before cutting it into squares. Serve warm with 15 g sour cream per portion and a sprinkle of chopped dill, plus ruginė duona if you want a deeply Lithuanian table.