- 10 pounds organic Idaho potatoes
- 1 large yellow onion
- 10 eggs
- 4 sticks of salted butter
- 1 pound of bacon, diced
- 2 cups of boiled milk
- Salt and pepper to taste
- Grab These
- Grandma Ann’s Grater (3 min) or box grater (45 min)
- Large mixing bowl
- 2 medium bowls
- Large pot
- Large mixing spoon
- 12 x 16 x 3 inch pan
Preheat oven 350 degrees.
Peel potatoes and place in large pot filled with water.
In a skillet, sauté bacon until crisp. Do not drain fat.
In a sauce pan, slowly warm 4 sticks of butter until melted.
Whisk all 10 eggs in a medium bowl.
Plug in GRANDMA ANN’S GRATER. Begin grating potatoes. Grate until bowl is full (about 5 lbs). Empty bowl of grated potatoes into colander with a bowl underneath to catch liquid. Strain potatoes to drain off more water.
Transfer grated potatoes to a large mixing bowl. Repeat for remaining potatoes. Drain bowl of liquid as needed, but leave white starch on bottom of bowl.
Grate onion and mix with potatoes.
Pour whisked eggs into the bowl of potatoes and onion. Mix well. Add cooked bacon and butter to potato mixture. Scrape starch from bowl and add to potato mixture. Mix well.
Pour boiling milk into bowl SLOWLY. Stir while pouring. Add salt and pepper to taste.
Pour potato mixture into greased 12 x 16 x 3 inch pan. Place under broiler for about 10 minutes until a light brown crust is formed. WATCH CAREFULLY.
Bake for about 1hr 15min until toothpick comes out clean.
Serve in warm squares. Common toppings are sour cream or apple sauce.
Makes about 20 - 3 inch squares (Serves 12).
About Grandma Ann
There really was a Grandma Ann who lived in the Marquette Park area of Chicago. She learned how to make kugelis—a delicious potato “pudding”—from her Lithuanian mother— and sisters-in-law who took her under their wing and taught her how to make all their favorite “old country” recipes. People from all over the neighborhood used to come and enjoy Grandma Ann’s kugelis, and the reason was simple—because it was the best! (Which is really saying something in a Lithuanian neighborhood!)
If you asked Grandma Ann what made her kugelis so delicious, she would surely have turned a little pink and said, “Well, it’s all about how you grate the potatoes.”