Kugelis Potato Pudding

½ pound bacon, cut into half-inch pieces

5 pounds Russet potatoes

2 medium onions

2 teaspoons baking powder

5 ounces evaporated milk

5 eggs, beaten

3 teaspoons salt

Freshly ground pepper to taste

1 tablespoon butter

Heat oven to 425 degrees. Butter a 9-by-13-inch baking dish.

Fry bacon until crisp; set aside, reserving drippings.

Peel potatoes and finely grind in food processor, working in batches. Potatoes should be the consistency of thick pudding. Transfer to large mixing bowl. Process onions the same way. Add to potatoes with bacon drippings, baking powder, evaporated milk, eggs, salt and pepper. Combine well, transfer to prepared pan. Bake 30 minutes; reduce heat to 375 degrees and bake 30 minutes more, until light brown and set. A sharp knife inserted in center should come out fairly clean.

Remove from oven and let rest about 15 minutes. Cut in squares and serve with sour cream or apple sauce.

Serves eight to 10.

Cook's note: A hearty Lithuanian or Polish beer would be awesome with this.