Lithuanian Potato Pudding

Bake up some ultra comfort food with a Northern Michigan staple. Serve this Lithuanian potato pudding with some ’basa and beer on a crisp October night.


  • 6–8 large potatoes, peeled
  • 1 small onion
  • 1 cup milk, warmed
  • 6 tablespoons butter, melted
  • 3 eggs
  • 3 teaspoons salt
  • Few dashes of freshly ground pepper


Preheat oven to 450°F. Butter a deep casserole dish. Grate potatoes, preferably by hand. Grate onion. Add 3 beaten eggs. Mix the warm milk with the melted butter and add to the potatoes. Add salt and pepper. Pour into buttered casserole and bake at preheated 450°F for 15 minutes. Lower temperature to 350°F for 45–60 minutes until browned on top and solid in center. Cut into squares. Serves 6–8.