Slow Cook Potato Kugel Gluten Free Recipes

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POTATO KUGEL (GLUTEN FREE)



Potato Kugel (Gluten Free) image

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

8-10 potatoes (Yukon Gold or other)
2 onions
4 eggs
2 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup oil

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.

OLD FASHIONED POTATO KUGEL



Old Fashioned Potato Kugel image

I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.

Provided by basg101

Categories     Side Dish     Potato Side Dish Recipes

Time 2h

Yield 24

Number Of Ingredients 7

1 tablespoon vegetable oil
10 potatoes, peeled and grated
2 onions, peeled and grated
5 eggs
⅓ cup vegetable oil
2 teaspoons salt
1 teaspoon black pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
  • Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
  • Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g

POTATO KUGEL



Potato Kugel image

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

3 pounds russet potatoes
3 eggs
1 tablespoon kosher salt
1/4 teaspoon black pepper
1 medium onion
6 tablespoons vegetable oil, plus more for greasing pan
1/3 cup flour
1/4 teaspoon baking powder

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)



Potato Kugel (Passover & Gluten-Free) image

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

1/2 cup vegetable oil
8 medium potatoes
2 medium onions, quartered
1 tablespoon fine sea salt
1 teaspoon fresh ground black pepper
2 1/2 tablespoons sugar
5 large eggs, beaten with a whisk

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

SLOW COOK POTATO KUGEL (GLUTEN FREE!)



Slow Cook Potato Kugel (Gluten Free!) image

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

2 1/2 kg white potatoes
4 eggs
1 1/2 cups vegetable oil
2 onions
1 tablespoon seasoning salt
3 dashes pepper (3 grinds)
2 garlic cloves (optional)
2 teaspoons vegetable oil

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

CHEESY POTATO KUGEL



Cheesy Potato Kugel image

With a quick 20-minute prep time, this cheese-laden side dish is the perfect foil for a meaty holiday entrée.

Provided by By Angie McGowan

Categories     Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 9

4 lb russet potatoes, peeled
1 large onion
2 cups small-curd cottage cheese
2 cups shredded mild Cheddar cheese
6 tablespoons chopped fresh chives
3 cloves garlic, finely chopped
1/8 teaspoon freshly ground nutmeg
4 eggs, beaten
Salt and pepper to taste

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Shred potatoes by rubbing them across the larger holes of a box grater. In large bowl, place shredded potatoes; cover with cold water.
  • In separate large bowl, shred onion by rubbing across the larger holes of the box grater. Add cottage cheese, Cheddar cheese, 4 tablespoons of the chives, the garlic, nutmeg and eggs.
  • Drain potatoes; rinse under running water. Drain well, using hands to press out as much excess water as possible. Add potatoes to cheese mixture in bowl; season with salt and pepper. Mix well; spoon into baking dish.
  • Bake 1 hour or until golden brown; sprinkle with remaining chives.

Nutrition Facts : ServingSize 1 Serving

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