The sweet noodle kugel is difficult to beat, but when we’re looking for a gluten-free version, this potato kugel gives the classic a run for its money. Grated onion and potato are combined to create a crispy, slightly-sweet dish that is delicious all on its own, but even better with a dollop of sour cream and/or applesauce. Unfamiliar with kugels? Think of this version as a casserole-style latke, bulked up with even more potatoes and eggs. Keep reading on for everything you need to know:
What is a kugel?
Kugel is a traditional Ashkenazi Jewish style of casserole. There are many types of kugels, but the most popular is a slightly sweet eggy bake made with noodles. But, when you’re looking for a gluten and dairy-free recipe, this savory potato kugel is the way to go.
Top tips for making a potato kugel:
— The best potatoes for a potato kugel. Use russet potatoes—they crisp up beautifully, and give that classic latke/hash brown taste.
— Leave out the baking powder if making this for Passover. If you’re making this for your seder, leave you the baking powder—it will still be crispy and delicious.
— Try to reserve some starch. This helps make the potatoes extra crispy, but if you forget, don’t stress! Your kugel won’t be as crispy, but as long as you squeeze out the shredded potatoes, it won’t affect the end result too much.
Make it ahead of time.
This is a great dish to make ahead of time, and bake when you’re ready to enjoy. Make it up until baking (or prepare it all the way!), then store in the refrigerator for 4-5 days, or in the freezer for up to 3 months. When ready to enjoy, defrost if baking from frozen, and bake (or reheat) in the oven according to the recipe steps.
Storage.
If you have any leftovers, store them in an airtight container in the refrigerator for around 4-5 days.
Have you made this recipe? If yes, YAY! Rate it below and let us know how you like it. We love hearing from you.
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- Yields:
- 8 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 1 hr 35 mins
- Cal/Serv:
- 355
Ingredients
- 2
large yellow onions, peeled and shredded
- 5 lb.
russet potatoes, peeled and shredded
- 6
large eggs
- 1/4 c.
vegetable oil
- 1 tsp.
baking powder
- 1 tbsp.
kosher salt
- 1/2 tsp.
freshly ground black pepper
- 1 tbsp.
finely chopped chives
Directions
- Step 1Preheat the oven to 375°. Working in batches, place handfuls of shredded onions and potatoes in a clean kitchen towel and squeeze out excess liquid into a bowl, reserving the liquid. Transfer onion and potatoes to another bowl.
- Step 2Let excess liquid sit to allow starch solids to settle to the bottom of the bowl, about 5 minutes. Pour liquid off slowly, leaving the solid potato starch in the bottom of the bowl. Discard liquid.
- Step 3In another large bowl, beat eggs well then beat in oil, reserved potato starch, baking powder, salt, and pepper. Pour egg mixture over potato and onion mixture and toss to combine.
- Step 4Brush a 9”-x-13” baking dish with oil and place in the oven to preheat, 5 minutes. Carefully, remove baking dish from oven and fill evenly with potato mixture.
- Step 5Bake until golden and potatoes are tender, about 1 hour. Turn oven to broil and broil kugel until top is golden, about 2 minutes.
- Step 6Sprinkle with chives before serving.
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