Lithuanian Kugelis... Preheat the oven to 375 degrees. Sauté the bacon and butter together. Set aside. Peel the potatoes and place into a large bowl of water until ready to use.
The kugelis is ready when the milk has been absorbed and the casserole is firm to the touch. You can also use a broiler for the last ten minutes for a crispier top. To serve, cut with a sharp knife into squares and top with a generous dollop of sour cream. Garnish with dill. Welcome!
The goal is to get a golden brown top and a darker crust around the edges Kugelis is traditionally served with a dollop (generous!) of sour cream and sometimes sprinkled with additional bacon bits. Leftover kugelis makes a delicious breakfast, pan fried on both sides in a covered skillet.
Consult kugelis recipes that are intended to serve more people if you don’t want to eyeball it. Fry up the bacon, and while it’s draining and cooling on a paper towel-lined plate, sauté the onion until translucent in the bacon grease.