Kugelis (Lithuanian Golden Baked Grated Potato Pudding with Lingonberry & Sour Cream) – Authentic Lithuania Recipe
Baked in a heavy pan until the crust is deeply mahogany and crisp while the center remains custardy.
- Country of Origin
- 🇱🇹 Lithuania (Northern Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Finely grated russet potatoes, Caramelized onions, Sour cream and tart lingonberry/cranberry sauce, Marjoram, Bay leaf
Ingredients for Kugelis (Lithuanian Golden Baked Grated Potato Pudding with Lingonberry & Sour Cream) (4 Servings)
- 1.25 lbs (or 2.5 cups) finely grated russet potatoes, prepped into bite-sized pieces
- 1.5 cups caramelized onions, washed and trimmed
- 1 cup sour cream and tart lingonberry/cranberry sauce
- 1 medium onion and 3 cloves garlic, finely minced with marjoram
- 1.5 tbsp traditional Lithuania seasoning (bay leaf, farm eggs, warm milk, butter)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, marjoram, and bay leaf, farm eggs, warm milk, butter for 3 minutes until fragrant.
- Combine finely grated russet potatoes and caramelized onions with the sautéed aromatics and layer evenly into the baking dish.
- Top with sour cream and tart lingonberry/cranberry sauce and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.