What is Thanksgiving dinner without the sides?! I can’t imagine having a perfectly cooked, juicy turkey and no buttery mashed potatoes, herbed stuffing, or roasted vegetables to pair with. It has become a yearly tradition in my home to make this potato casserole. This recipe comes from my husband’s maternal side of the family. Gramma Rip’s recipe has been passed on to Jason through his mother Terri. Now, we make this wonderful, hearty dish together and serve alongside our turkey. Pro tip- if you have leftovers, warm a piece the day after, top with red chile and a fried egg. Trust me, you won’t be disappointed.

Kugelis- Gramma Reiplinger’s Lithuanian Potato Casserole

INGREDIENTS

1 lb. bacon, diced
7 large eggs
6 medium russet potatoes, peeled and grated
3/4 cup unseasoned breadcrumbs
1 medium yellow onion, diced
1/2 medium yellow onion, grated
2 1/2 cups whole milk

INSTRUCTIONS

1. Preheat the oven. Heat to 350°F. Grease a 13 × 9-inch baking dish.
2. Render diced bacon and diced onion. Place both in a saucepan and set over medium heat, cook until the bacon fat has rendered and the bacon is cooked but not crisp. Remove from the pan and set aside. Reserve all bacon drippings.
3. Peel and grate the potatoes and 1/2 onion into a large mixing bowl. Work quickly to minimize discoloring (oxidation) of the potatoes. Use the same box grater for both! Yes, the onion will make your eyes water.
4. Add the eggs, breadcrumbs, milk, and the rendered bacon, onion mixture (including bacon drippings) and mix thoroughly. Season with salt and black pepper.
5. Fill the baking dish. Pour the mixture into the prepared 13 × 9-inch baking dish and spread evenly.
6. Bake at 350°F. Bake for 1 hour.
7. Reduce the temperature. Lower the oven to 325°F and continue baking for another 30 minutes, until the top is golden brown and the center is set. Rest and serve.

Traditionally served with sour cream and sliced scallions (optional)

Recipe credit: Gramma Reiplinger, shared by Terri Reiplinger

Brendalee (Vialpando) Reiplinger is a Questa native who has worked her way up the culinary ladder and is currently executive chef at The Lodge at Bodega Bay, located off the Sonoma Coast in CA. Brendalee credits her hospitality and joy of preparing food from her upbringing in Questa.