Kugelis

Method

1. Fry the bacon until crisp and set it aside with its drippings. Grease a 9×13 baking dish with a spoonful of the fat.
2. Grate the potatoes and onion finely — do not drain them; the starch holds the pudding together. Work quickly so the potatoes stay pale.
3. Stir in the bacon with its drippings, the eggs, evaporated milk, salt, and pepper. Some families scald whole milk instead of opening a can; use what your grandmother used.
4. Pour into the dish and bake at 350°F until deep brown on top and set in the middle, about 1½ hours.
5. Rest 10 minutes, cut into squares, and serve hot with sour cream. Leftovers are best sliced thin and fried in butter.