Are you running out of ideas for dinner? This potato casserole, originating from Warmia, is a perfect way to satisfy hunger. Potatoes, meat and your favorite vegetables make it delight with its taste and aroma. Guests will ask for extra helpings.
Potato kugiel is one of the versions of potato casserole, which is distinguished by its taste and preparation method. It comes from Warmian cuisine, so it may be unknown in other regions of Poland. Kugiel usually prepared for the Sabbaths. The dish required a long baking time, which made it even more enjoyable during the holidays.
They have always been the basic ingredients of kugel grated, raw potatoes, eggs and flour. The universal database allowed for experiments. For this reason, kugel was prepared saltywith the addition of meat, cold cuts and onions or sweetwith raisins, apples and cinnamon.
However, Kugiel Warmiński is distinguished not only by its additions and taste, but also by its original preparation method. At the very beginning, the dough is brewed with hot milk. Thanks to this, it has a creamy, thick consistency, which becomes delicate and moist after baking. Additionally, it is improved by the filling. The most popular consists of cabbage, onion and mushroomsi.e. Thanks to the addition of meat, the dish acquires a delicious aroma and fills you up quickly.
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Ingredients:
- 1 kg of potatoes,
- 1 onion,
- 1 tablespoon of potato flour,
- 1 egg,
- 250 g sausage,
- 250 g of smoked bacon
- 250 g fresh or frozen mushrooms,
- 0.5 cup of milk,
- 0.5 head of cabbage,
- 3 cloves of garlic,
- 3 tablespoons of oil for frying,
- salt and pepper.
We start by peeling and grating the potatoes on a fine grater. Heat the milk in a pot until it is hot. Put the potatoes into a large bowl, add the egg and potato flour. Pour hot milk and mix quickly to create a smooth mass.
Chop the cabbage, add it to the pan and simmer with a little water to soften it. Season with salt and pepper. In a separate pan, fry the chopped mushrooms and then add them to the cabbage.
Heat the oil in a separate pan, then add the finely chopped onion, garlic, and diced sausage and bacon. Fry for a few minutes until all ingredients are nicely browned and smell nice.
Add the cabbage and meat to the potato mass and mix everything thoroughly. Then we prepare the form for baking. Grease it thoroughly with fat and add the first half of the potato mass. We place it on it scalded cabbage leaves, which we then cover with the second part of the mass.
Preheat the oven do 200 st. C. Insert the form and bake for 1.5 hours. When the kugiel has a golden, crispy skin, it is ready to be taken out. We give it a moment to cool slightly and harden, then cut it into pieces and serve.
Potato kugel is a great way to serve potatoes in an interesting and original way. It tastes great warm with additions that will give it freshness. For this reason, it is worth combining it with sauerkraut or pickled cucumbers. Their sour taste will emphasize the aroma of the kugel.
Kugiel is also tasty when combined with a spoon of sour cream and sprinkled with fresh greens. Chopped parsley, dill or chives will add lightness and break the potato-meat flavor.
Cold kugel also tastes good. It can be cut and served like pâté. It will look nice on a platter combined with fresh vegetables or cold meats.
Source: Terazgotuje.pl
