Toolbar

Printer Friendly Email RSS Feed Bookmark
Home Recipes Side Dishes Potatoes and Yams
Lithuanian Potato Casserole
PDF Send Print

Rate it!
Votes (0) | Comments (0)
By Clifford A. Wright
Posted September 9th, 2008
This article is reprinted with permission from Bake until Bubbly: The Ultimate Casserole Cookbook, by Clifford A. Wright, (2008, Wiley)
Bake until Bubbly: The Ultimate Casserole Cookbook
Buy Now
Servings: 6
Author Notes: In the nineteenth century, waves of Eastern European immigrants made their homes in what became the Rust Belt cities of America, such as Buffalo, Cleveland, Milwaukee, and Chicago. They had appalling hardscrabble lives filled with heartbreak, as so poignantly illustrated in Upton Sinclair’s novel The Jungle, which first exposed the ghastly working conditions of the Chicago stockyards and meat packing industry at the turn of the century. The immigrants brought with them their memories of foods from their homelands, and so one finds hearty potato casseroles in the northern Midwest. This potato casserole is a Lithuanian dish call bublba kosha. It makes a nice accompaniment to a pork or sausage stew.
Ingredients: 1 tablespoon vegetable oil
1/4 pound salt pork, diced
2 1/2 pounds Yukon Gold, Yellow Finn, or any baking potatoes, peeled and shredded
1 medium onion, peeled and grated
2 large eggs, beaten to blend
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup whole milk, heated just until starting to bubble around the sides f the pan
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions:

1. Preheat the oven to 450°F. Lightly oil a 13 X 9 X 2 inch baking casserole.

2. In a small skillet, heat 1 tablespoon of oil over medium-high heat, then add the salt pork and cook, stirring, until brown and crispy, about 5 minutes.

3. In a large bowl, mix together the salt pork and its fat, the potatoes, onion, eggs, butter, milk, salt, and pepper. Spread the potato mixture in the prepared baking casserole and level the top. Bake for 20 minutes, then reduce the heat to 375°F and continue baking until golden brown, about 40 minutes. Remove from the oven, let cool 5 minutes, then serve.



 

Comments

There are no comments for this item

Be the first to leave a comment

You must be a registered member to leave a comment. So why not sign up now?

 

Sign up for Cheri's FabulousFoods Newsletter/Blog

Enter your email address:

Delivered by FeedBurner

Banner

FabulousLiving.comFabulousFoods.comFabulousTravel.comSheKnows