GLUTEN FREE POTATO KUGEL GRATIN
Meg van der Kruik from Beard + Bonnet shares a kosher for Passover vegetarian entree recipe.
Provided by Tori Avey
Categories Side Dish
Time 2h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F with a rack in the upper third. Combine 4 teaspoons Kosher salt and 1 teaspoon pepper in a small bowl. Lightly oil a 2 1/2 quart baking dish and sprinkle the bottom and sides with a teaspoon of the salt and pepper mixture. Set the pan and the remaining salt and pepper mixture aside.Place the matzo crackers in the bowl of a food processor and process until the crackers become a fine meal. Set aside.
- Using the food processor with a slicing disk set to 1/8-inch, or a mandoline, cut the potatoes into slices. Arrange the potatoes in stacks of 10 vertically in the baking dish. Alternating directions of the stacks of ten to create a basket weave pattern. Once all of the potatoes have been arranged wedge the thin slices of shallots in between the stacks of potatoes and sprinkle the rosemary and thyme over the top of the potatoes. Brush the potatoes with the olive oil and sprinkle with the remaining salt and pepper mixture. Place the pan on a rimmed baking sheet.
- Whisk together the eggs and broth in a medium sized bowl. Add the matzo meal and stir to combine. Pour the mixture evenly over the potatoes , tapping the baking sheet gently on the counter to ensure that the matzo mixture settles to the bottom of the dish.
- Cover the baking dish with a sheet of parchment, then with foil, and transfer to the preheated oven. Bake for 45 minutes. Remove the foil and the parchment, rotate the pan and continue baking until the potatoes are tender when pierced with the tip of a pairing knife, about 40 minutes.
- Garnish with the additional rosemary and thyme and sprinkle with flaky sea salt. Let rest for 15 - 20 minutes before serving.
Nutrition Facts : Calories 328 kcal, Carbohydrate 45 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 74 mg, Sodium 46 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
POTATO KUGEL (GLUTEN FREE)
An easy recipe for classic Jewish potato kugel with no flour and no potato starch. Great for Passover! Courtesy of the Women's Branch of the Orthodox Union. READ MORE
Provided by Recipe By OU Kosher
Categories Sides
Yield 8
Number Of Ingredients 7
Steps:
- Shred potatoes, garlic and onions in food processor or with hand grater.
- Put oil in baking pan (casserole dish or foil "lasagna" pan). Heat in oven while mixing ingredients.
- Put shredded potatoes, garlic and onions in large bowl. Add salt pepper and eggs.
- Pour two tablespoons of the hot oil into the mixture. Blend well and pour back into hot pan.
- Bake at 400 degrees Fahrenheit for about 45 minutes or until browned.
POTATO KUGEL
Take a healthy hashbrown, plump it up with more potatoes and a few eggs, and slowly bake it for a couple hours and you'll get this potato kugel. Its crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen.
Provided by Francis Lam
Time 2h30m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
- Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
- Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
- Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO KUGEL (PASSOVER & GLUTEN-FREE)
This is an easy, traditional, and delicious potato kugel (potato pudding) recipe from the Jewish cookbook, "Passover by Design: Picture Perfect Kosher by Design Recipes for the Holiday", by Susie Fishbein.
Provided by blucoat
Categories Potato
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F degrees.
- Place the oil into a large 9- by 13-inch rectangular baking pan; set aside.
- Fill a large bowl with cold water and add some ice cubes. Peel the potatoes and place them into the bowl of cold water. This will prevent them from turning brown.
- Finely chop the onions in the container of a food processor fitted with a metal blade. Remove them to a large bowl. Cut the potatoes into chunks and place them into the food processor; process until almost smooth. Add the potatoes to the onions.
- Add the salt, pepper, and sugar to the potato mixture. Add the eggs and stir until thoroughly combined.
- Place the baking pan with the oil into the oven. When the oil sizzles, carefully remove from oven and spoon some of it into the potato mixture. This will help make the kugel fluffy. Mix well. Pour the potatoes into the oiled pan. Bake, uncovered, for 1 hour.
Nutrition Facts : Calories 238.6, Fat 11.3, SaturatedFat 1.9, Cholesterol 88.1, Sodium 616.8, Carbohydrate 29.6, Fiber 3.4, Sugar 4.7, Protein 5.7
POTATO KUGEL
Kugel is a traditional Jewish dish often served at holidays. At Passover, a savory potato kugel is most common-a noodle kugel isn't allowed because pasta isn't kosher for Passover. This recipe hits all the traditional notes using schmaltz (chicken fat) to cook the onions and a dairy-free egg custard to hold the kugel all together. But instead of shredding all the potatoes I use frozen shredded hash brown potatoes, which are a great shortcut when you've got a whole dinner to make!
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
- Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
- Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
- Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.
SWEET POTATO AND APPLE KUGEL
I've looked at a number of sweet potato kugel recipes, and experimented with this one a few times until I was satisfied with it. The trick is to bake the kugel long enough so that the sweet potato softens properly without the top drying out and browning too much. I cover the kugel during the first 45 minutes of baking to prevent this. After you uncover it, it's important to baste the top every 5 to 10 minutes with melted butter.
Provided by Martha Rose Shulman
Categories dinner, casseroles, side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 375 degrees. Butter a 2-quart baking dish
- In a large mixing bowl, beat the eggs with salt to taste (I suggest about 1/2 teaspoon). Add the grated sweet potatoes and the apples. Pour the lime juice over the grated apples and sweet potatoes, then stir everything together. Combine the honey and 2 tablespoons of the melted butter and stir together, then toss with the sweet potato mixture and combine well
- Transfer the mixture to the prepared baking dish. Cover the dish tightly with foil and place in the oven. Bake 45 minutes. Remove the foil and brush the top of the kugel with melted butter. Return to the oven and bake for another 15 to 20 minutes or longer, brushing every 5 minutes with butter. The kugel is ready when the edges are browned, the top is browned in spots and the mixture is set. Remove from the heat and allow to cool for 10 to 15 minutes before serving
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 274 milligrams, Sugar 8 grams, TransFat 0 grams
SLOW COOK POTATO KUGEL (GLUTEN FREE!)
Potato Kugel is always better the longer you bake it! So keep it in that oven!!! A good tip for potato kugel, is always to use a food processor - otherwise you end up with a gooey grey mess - and I don't know anyone that actually likes grey potato kugel! Keep a bowl of cold water on had for your peeled potatoes as well, to keep them that much whiter!
Provided by Ruti1611
Categories Potato
Time 5h35m
Yield 2 medium rectangle aluminun foil trays, 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 420°F.
- Take your baking trays - 2 medium rectangle - and place the oil in them and swirl around a bit. Then place them in the oven to heat.
- Peel all your potatoes and place them in to your bowl of cold water.
- In a seperate bowl, place your eggs, oil, salt, pepper and garlic. Beat together till combined.
- Get out your food processor and using the smallest grater setting, grate the onions and potatoes.
- Immediately add to the liquid.
- Mix together thoroughly.
- Take baking trays out of the oven - CAREFULLY!
- Pour any excess oil in to the grated potatoes.
- Place grated potatoes in to the baking tray, without squeezing out any of the liquid.
- Pour liquid that is left in the bowl over the potatoes and place in the oven.
- Bake on 420f for 30 minutes then turn down to 200f. Leave in for 5-7 hours.
Nutrition Facts : Calories 553.2, Fat 35.9, SaturatedFat 5, Cholesterol 84.6, Sodium 628.7, Carbohydrate 52.7, Fiber 5.3, Sugar 3.3, Protein 7.4
PASSOVER POTATO KUGEL
All Jewish households have their own version of this delicious kugel we eat every weekend. This is by far the absolute best! You will make it over and over!
Provided by Allrecipes Member
Categories Hanukkah Kugel
Time 2h25m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Grate potatoes and onion in a food processor. Transfer to a large bowl and add oil, eggs, salt, and pepper. Mix to combine and place in a 9x13-inch baking dish.
- Bake, uncovered, in the preheated oven for 2 hours.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 23.1 g, Cholesterol 46.5 mg, Fat 15.4 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 385.3 mg, Sugar 0.6 g
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