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.
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.
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.
Kugelis made without bacon drippings or with less than ¼ cup of them simply is not the same, in our opinion. Similarly, we conducted our own blind taste test for potato varieties and discovered that potato variety also has a significant impact on kugelis. Red skinned potatoes are by far the best in terms of flavor and texture.