Grandma Balton's Lithuanian Kugelis

Grandma Balton's Lithuanian Kugelis Recipe - Vegetarian Food from Lithuania

Region / culture: Lithuania | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8 |

Vegetarian diet

Introduction

Grandma Balton's Lithuanian Kugelis is a traditional dish that has been passed down through generations in our family. This hearty and comforting potato dish is perfect for any occasion, whether it's a family gathering or a cozy night in.

History

Kugelis, also known as potato pudding, is a popular Lithuanian dish that dates back to the 18th century. It was traditionally made with grated potatoes, onions, eggs, and bacon, and baked in a cast iron pot over an open fire. Over the years, the recipe has evolved to include various ingredients and cooking methods, but the essence of the dish remains the same - a delicious and filling potato casserole.

Ingredients

5 lb (2.27 kg) of peeled potatoes
1 large onion
4 eggs
salt and pepper to taste
2 tbsp of bisquick
2 tbsp of flour
2 cups of scalded milk
2 sticks of melted butter

How to prepare

Grate the potatoes and onion, then drain off any liquid.
Pour the scalded milk over the potatoes.
Add the flour, Bisquick, melted butter, eggs, salt, and pepper, and mix well.
Pour the mixture into a 9x13 inch baking pan. Place it in a preheated oven at 400°F (204°C) for 15 minutes.
Reduce the heat to 375°F (191°C) and continue baking for 45 minutes or until it is cooked through.

Variations

Add cooked bacon or ham for a meatier version of the kugelis.
Mix in grated cheese for a cheesy twist on the traditional recipe.

Cooking Tips & Tricks

Make sure to drain off any excess liquid from the grated potatoes and onions to prevent the kugelis from becoming too watery.

- Scalding the milk before adding it to the potatoes helps to create a creamy texture in the dish.

- Be sure to preheat the oven before baking the kugelis to ensure even cooking.

- For a crispy top, you can broil the kugelis for a few minutes at the end of the cooking time.

Serving Suggestions

Serve the kugelis hot with a dollop of sour cream or applesauce on top.

- Pair it with a side salad or steamed vegetables for a balanced meal.

Cooking Techniques

Grate the potatoes and onions by hand for the best texture.

- Mix the ingredients gently to avoid breaking down the potatoes too much.

Ingredient Substitutions

You can use gluten-free flour or Bisquick for a gluten-free version of the kugelis.

- Substitute margarine for butter for a dairy-free option.

Make Ahead Tips

You can prepare the kugelis up to a day in advance and bake it when ready to serve.

Presentation Ideas

Garnish the kugelis with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Serve the kugelis with a crisp white wine or a cold beer for a refreshing contrast to the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the kugelis in the oven or microwave until heated through.

Nutrition Information

Calories per serving

- Approximately 350 calories per serving

Carbohydrates

- Potatoes: 53g per serving

- Bisquick: 20g per serving

- Flour: 15g per serving

Fats

- Butter: 12g per serving

- Eggs: 5g per serving

Proteins

- Eggs: 6g per serving

Vitamins and minerals

Potatoes are a good source of vitamin C, potassium, and vitamin B6.

Alergens

This recipe contains eggs and dairy (butter and milk).

Summary

This dish is a good source of carbohydrates, fats, and proteins, making it a satisfying and filling meal.

Summary

Grandma Balton's Lithuanian Kugelis is a classic comfort food dish that is sure to please a crowd. With its creamy texture and hearty flavors, this potato casserole is a perfect addition to any meal. Enjoy it with your favorite toppings and pair it with a refreshing beverage for a satisfying dining experience.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a crisp autumn day, the leaves were falling and a chill was in the air. I was a young girl, eager to learn the art of cooking from my grandmother, Grandma Balton. She was a strong, wise woman with a twinkle in her eye and a love for all things culinary.

One day, while we were in the kitchen preparing a meal together, Grandma Balton pulled out a worn and tattered recipe card from her recipe box. It was for her famous Lithuanian Kugelis, a dish that had been passed down through generations in our family.

As she began to gather the ingredients and explain the steps to me, I could see the passion and love she had for this dish. She told me stories of her own grandmother, who had taught her how to make it many years ago. The tradition of making Kugelis was a cherished one in our family, and I was honored to be learning it from Grandma Balton.

The process of making Kugelis was a labor of love. We grated potatoes, chopped onions, mixed in eggs and bacon, and seasoned it all just right. The smell of the dish baking in the oven was intoxicating, and I couldn't wait to taste the final product.

When the Kugelis was finally done, Grandma Balton cut me a slice and topped it with a dollop of sour cream. I took a bite and was instantly transported to another world. The flavors were rich and comforting, the texture was hearty and satisfying. It was unlike anything I had ever tasted before, and I knew that this recipe would become a staple in my own kitchen one day.

As the years went by, I continued to make Grandma Balton's Lithuanian Kugelis for my own family. I shared the recipe with friends and neighbors, each time passing down the tradition and the love that went into making it. The dish became a symbol of our family's heritage and a link to our past.

Now, as I stand in my own kitchen, preparing a batch of Kugelis for a family gathering, I can't help but smile at the memories that flood back to me. The lessons I learned from Grandma Balton in that small kitchen so many years ago have stayed with me, shaping not only my cooking skills but also the way I approach life.

I am grateful for the gift of that recipe, for the time spent with my grandmother, and for the love that goes into every bite of Grandma Balton's Lithuanian Kugelis. It is more than just a dish – it is a connection to my roots, a reminder of where I come from, and a tribute to the strong, amazing women who have passed down this tradition through the generations. And for that, I am forever thankful.