Potato Kugla

Potatoes: Russet potatoes provide the starchiest, driest base and produce the crispest edges. Grate them immediately before mixing, and do not rinse away their natural starch.
Sweetened Condensed Milk: This recipe deliberately uses sweetened condensed milk, not evaporated milk. It gives Betty’s Kugla a distinctive sweet-savory flavor, soft center, and deeply caramelized surface. Do not substitute another milk without retesting the formula.
Bacon Drippings: Keep the rendered bacon fat with the bacon and onion. It provides the casserole’s cooking fat, carries the smoky flavor through the potatoes, and eliminates the need for added butter or oil.
Texture and Doneness: Because this family version contains no eggs or flour, it remains softer and more potato-forward than a conventional egg-bound kugelis. The 10-minute rest helps it settle and hold together when served.
Make Ahead: The bacon and onion can be cooked, cooled, covered, and refrigerated up to 1 day ahead. Grate the potatoes and assemble the casserole immediately before baking.
Storage and Reheating: Refrigerate leftovers in a shallow airtight container within 2 hours and use or freeze them within 4 days. Reheat individual portions in a lightly greased skillet to restore the crisp edges, or cover and warm several portions in a 325°F oven until they reach 165°F.
Serving Suggestions: Serve beside Kielbasa Stew or Swedish Meatballs with Cream Gravy , with sour cream at the table.

Name: Potato Kugla
Prep time: 20 min
Cook time: 105 min
Total time: 135 min
Yield: 6 servings
Ingredients: 5 medium russet potatoes; 6 slice bacon; 1 medium white onion; ¾ plus 3 tablespoons sweetened condensed milk; ¾ teaspoon fine salt; ½ teaspoon black pepper; parsley; sour cream

Betty's kugla bakes slowly until the potato center is soft and the edges go dark and crisp. A little condensed milk gives this savory casserole its surprising richness.

By Betty Lou GardnerAbout 2 hours 15 minutesUpdated 2026-08-25

This Potato Kugla is a sweet-savory, old-world casserole with a deeply browned crust and a soft center threaded with bacon and onion. Betty’s version uses sweetened condensed milk, giving the potatoes distinctive richness while the slow two-temperature bake builds crisp, caramelized edges.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I like the crispy browned edges best when this comes out of the oven. Some people call it Kugel and some call it Kugla, and everybody seems convinced their family has the right name for it.