I've eaten varieties of kugelis since a child. My family always grated the potatoes fine and never used bacon. Those were never my favorites. I think the coarsely grated style with bacon is surely better in both flavor and texture. It is important to prevent the potatoes from greying up. And I'd be careful about too much crisping on top. If you're bringing this dish to a potluck you want it to look as good as it tastes and feels in the mouth. Once it was served to me from a deeper baking dish (4 inches?) That batch turned out wonderfully well. Great winter dish for outdoorsmen!

Oh no, Gotta have bacon in it! lol....I don't mind if it's grated fine or not, it's my favorite but it does need the bacon and the bacon grease & i use evaporated milk. I have one in the oven now to bring to a christmas dinner this afternoon.

My family always used cubes of rendered salt pork, including the fat. Talk about healthy eating. We called it Korshi (sic)

We translated Grandmas "Korshi" without the "R". Always wanted a recipe for it, and this sounds just like it. Can't wait to make it for old times sake! Wish Mom was still here to smile when it's time to eat.

Kugeli made with bacon is the only way. Cooked in a glass 9x13 pan which has been greased and floured makes a nice brown crust on the outside. Don't forget to put the eacon grease in. I had it in the old country and they served extra grease on the side. In the old country they use crackling instead of bacon and yougurt instead of sour cream. It was like gramma showed me how to make it.

Our family prepares it with pork steak and evaporated milk. It is delicious!

This is a classic. I've just made it for the 2nd time and it's like an old friend.

My grandmother (from Lithuania born 1886) made hers with salt pork. I still make it this way and by the way, I do freeze the leftovers and it warms up perfectly in the microwave.

We knew it at Korshi growing up as well. Gram used "fatback" and lots of it. Hand grating is the only way. WE add a little baking powder.

Kugeli my nana made the best ever though she never added meat or milk. If it needed moisture it was just water...any added protein was grated fingers. She put it in gas mark 8 for 45 mins then down to gas 4 for 2-3 hours. However it was scrummy hot fresh from the oven or when cold refried in bacon dripping with crispy bacon and fried eggs. I was lucky enough to visit Kaunas last year and had it in Vilus Ratas, it was real comfort food.

My Grandma was from Russia and she too made her Korshi using rendered salt pork and the drippings from the pan. My family loved it and would make it on special occasions. My Mom and Grandma are no longer with us so, I haven't had Korshi in quite some time now. But lately, I've wanted to try my hand at it and see if it comes out as delicious as I remember. Thank you all for you take on this very ethnic dish!

Is kugeli best with new potatoes or old potatoes? It was one and never the other in my grandmother's house, but I cannot remember.

Being Lithiuanian, Grandma Borkus used to mak this recipe near Livernois, in Michigan. We used to slice it after it was baked and fry it in butter, so it was crispy, and then top it with sour cream and salt. Yum !!! We called it korshi.

Being Lithiuanian, Grandma Borkus used to make this recipe near Livernois, in Michigan. We used to slice it after it was baked and fry it in butter, so it was crispy, and then top it with sour cream and salt. Yum !!! We called it korshi.

I think this is the closest to my Aunt Venice's recipe. Although she used the fine side of the grater (like you would for nutmeg) the rest of the ingredients are the same. Brings back fond memories. I am making this this weekend!

My Lithuanian grandmother often made something similar but without bacon, butter, or milk. We knew it as korshi. Bacon drippings but no bacon meat. Onion was grated too. hot scalding water, in a small quantity was added. I think it was baked in a 9x9 tin in her coal fired stove! The best ever!