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.
|Vegetable oil (for the pan)|
|5||slices bacon, cut into
|½||cup milk (whole or
2 percent, or evaporated milk), heated until warm
10 medium), peeled and left in a bowl of cold
|¼||teaspoon black pepper|
|Sour cream (for serving)|
|2||tablespoons chopped fresh chives (for garnish)|
1. Set the oven at 400 degrees. Oil a 9-by-13-inch casserole. Place a wire mesh strainer over a large bowl. Cover a large plate with a paper towel.
2. In a dry skillet over medium heat, render the bacon until crisp. With a slotted spoon, transfer the bacon to the paper towels. Reserve 1 tablespoon of bacon fat.
3. In a bowl, beat the eggs and milk.
4. Place a box grater on a large cutting board. Using the medium-size holes and short quick motions, grate the potatoes and place them in the strainer. With a rubber spatula gently press the water from the potatoes. Drain the water from the bowl, wipe it clean with paper towels, and transfer the potatoes to the bowl.
5. Grate the onion and add it to the potatoes with the bacon,
1 tablespoon bacon fat, milk mixture, salt, and pepper. Stir until thoroughly combined. Pour the mixture into the baking dish.
6. Bake the pudding for 15 minutes. Lower the oven temperature to 375 degrees and continue baking for 35 minutes or until the top is golden and the pudding is set in the middle. Total baking time is 50 minutes. Remove from the oven and let the pudding sit for a few minutes before cutting into squares. Serve with sour cream and chives. Adapted from Debbi Dymek