Lithuanian Potato Dish Recipe

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Lithuanian Potato Dish Recipe

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I received this recipe from my Lithuanian mother-in-law 43 years ago. This dish is as important to my family during the holidays as the Christmas tree.—June Gerdzunas, Mokena, Illinois
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • 1/2 pound sliced bacon, diced
  • 1 large onion, chopped
  • 1/2 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs, beaten
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup milk
  • 2-1/2 pounds potatoes, peeled and shredded
  • Sour cream, optional

Directions

In a large skillet, cook bacon and onion; drain. Add butter and stir until melted. Remove from the heat. In a large bowl, whisk the flour, salt, pepper, eggs, evaporated milk and milk until smooth. Stir in the potatoes and bacon mixture.
Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered at 350° for 60-65 minutes or until golden. Serve with sour cream if desired. Yield: 8-10 servings.
Originally published as Lithuanian Potato Dish in Casserole Cookbook 2001, p289

Nutritional Facts

3/4 cup: 247 calories, 15g fat (8g saturated fat), 80mg cholesterol, 365mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 7g protein.

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  • 1/2 pound sliced bacon, diced
  • 1 large onion, chopped
  • 1/2 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs, beaten
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup milk
  • 2-1/2 pounds potatoes, peeled and shredded
  • Sour cream, optional
  1. In a large skillet, cook bacon and onion; drain. Add butter and stir until melted. Remove from the heat. In a large bowl, whisk the flour, salt, pepper, eggs, evaporated milk and milk until smooth. Stir in the potatoes and bacon mixture.
  2. Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered at 350° for 60-65 minutes or until golden. Serve with sour cream if desired. Yield: 8-10 servings.
Originally published as Lithuanian Potato Dish in Casserole Cookbook 2001, p289

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