Potato puddings typically begin with grated potatoes and onions, and sometimes an egg or two is added to the batter before baking it in a casserole. From there, this homey dish gets some personality. In this Lithuanian version from Debbi Dymek of Millbury, who got it from her mother, crisp bacon is added with the eggs. “This recipe has been in my family for years,” she writes. “I serve it on Sunday with maple roast pork and green beans.” Gather extra help for grating the potatoes. According to Dymek, “I have tried using a food processor, but the texture is much better when I grate by hand.” You begin with 5 pounds.