Potato Kugla

Potato Kugla

• 5 medium russet potatoes — about 2½ to 3 pounds; peeled and finely shredded
• 6 slice bacon — cut into small dice
• 1 medium white onion — cut into small dice
• ¾ plus 3 tablespoons sweetened condensed milk — ¾ of a 14-ounce can
• ¾ teaspoon fine salt
• ½ teaspoon black pepper

Garnish

• parsley — chopped
• sour cream

1. Prepare the Oven: Position an oven rack in the center and preheat the oven to 350°F. Set a 5x10-inch baking dish beside the stove.
2. Cook the Bacon and Onion: Place the diced bacon in a large skillet over medium heat. Cook for 4 to 5 minutes, stirring occasionally, until the bacon begins to render its fat. Add the diced onion and continue cooking for 8 to 10 minutes, stirring occasionally, until the onion is soft and lightly golden and the bacon is browned but not hard-crisp. Remove the skillet from the heat. Do not drain the drippings. Brush about 1 teaspoon of the drippings over the bottom and sides of the baking dish.6 slices bacon, 1 medium white onion
3. Prepare the Potatoes: Peel the potatoes and finely shred them using the large holes of a box grater or the fine-shredding disk of a food processor. Work quickly so the potatoes do not discolor. Do not rinse or squeeze the shredded potatoes.5 medium russet potatoes
4. Mix the Kugla: Place the shredded potatoes in a large mixing bowl. Add the cooked bacon, onion, and all remaining skillet drippings. Pour in the sweetened condensed milk, salt, and black pepper. Mix thoroughly for 1 to 2 minutes, until every potato shred is evenly coated and the bacon and onion are distributed throughout. The mixture will look loose and creamy.shredded potatoes, bacon-and-onion mixture with drippings, ¾ cup plus 3 tablespoons sweetened condensed milk, ¾ teaspoon fine salt, ½ teaspoon black pepper
5. Fill the Baking Dish: Immediately transfer the potato mixture to the prepared baking dish. Spread it into an even layer, pressing lightly into the corners. Run a fork lightly over the top to create small ridges that can brown and crisp.
6. Bake: Bake uncovered at 350°F for 1 hour, until the mixture is bubbling around the edges and the top is beginning to turn golden. If the top becomes deeply browned before the potatoes are tender, tent the dish loosely with aluminum foil.
7. Finish Baking: Reduce the oven temperature to 300°F and continue baking for 30 minutes, until the top is deeply golden, the edges are crisp and pulling slightly from the dish, and a thin knife passes through the center without any raw potato crunch. Transfer the baking dish to a wire rack and let the Kugla rest for 10 minutes.
8. Serve: Cut or spoon the warm Kugla into 6 portions. Serve with chopped parsley and sour cream, if desired.chopped parsley, sour cream