Kugeli Comfort Potato Dish

Kugeli Comfort Potato Dish


"This comfort food favorite has been passed down in my family. I remember getting so excited every time my grandfather would make it for us! Although I loved the way my grandfather made it, I've added a few flavorful ingredients of my own. You'll love the bacon, potatoes, sun-dried tomatoes, and bella mushrooms in a potato bake covered with melted Cheddar cheese. Even extra tasty when served with sour cream! This dish is an excellent side dish at dinner or a wonderful addition to a brunch!"
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1 h 40 m servings 362 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
  2. Heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.
  3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon.
  4. Beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. Stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper. Pour potato mixture, including all the liquid, into the prepared casserole dish. Sprinkle bacon and 1 1/2 cup Cheddar cheese over potato mixture.
  5. Bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes. Sprinkle remaining 1/2 cup Cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more. Serve with sour cream.


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This recipe is a fair amount of work if you slice all of your veggies and shred your potatoes and cheese, and you will have quite a cleanup to do. As I always do with shredded potatoes, I fille...

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