Passover Potato Kugel Recipes

OLD FASHIONED POTATO KUGEL

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.

POTATO KUGEL GRATIN

Steps:

• Preheat oven to 425 degrees with rack in upper third. Combine 4 teaspoons coarse salt and 1 teaspoon pepper in a small bowl.
• Oil a 2 1/2-quart baking dish and sprinkle bottom with some salt-and-pepper mixture. Cut potatoes into 1/8-inch-thick slices with a handheld slicer or knife. Arrange slices vertically in baking dish; wedge in shallots and sprinkle thyme throughout. Brush with oil and season between potato slices with remaining salt-and-pepper mixture. Place baking dish on a rimmed baking sheet.
• Whisk together eggs, broth, 1/4 teaspoon coarse salt, and 1/4 teaspoon pepper in a medium bowl. Add matzo meal and stir to combine. Pour mixture evenly over potatoes, tapping baking sheet on the counter to ensure mixture settles to bottom of baking dish. Cover with parchment, then with foil, and transfer to oven. Bake 45 minutes. Remove foil and parchment, rotate baking sheet, and continue baking until potatoes are tender when pierced with the tip of a paring knife, about 40 minutes more. Increase heat to broil and broil until golden brown, about 5 minutes. (Watch carefully to prevent overbrowning.) Garnish with thyme and sea salt. Let rest at least 15 minutes and up to 30 minutes.

POTATO KUGEL

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.

POTATO KUGEL, KOSHER FOR PASSOVER

Steps:

• Preheat oven to 400.
• Bake at 400 for 15 minutes.
• Lower to 375 and bake for 55-60 minutes more.
• Remove from oven and let cool for 5-10 minutes. Cut into servings and top with sour cream and chives if desired.

PASSOVER MINIATURE POTATO KUGEL

Steps:

• Preheat oven to 350.
• Peel veggies and grate.
• Mix together potatoes, onions, carrots, matzah meal, salt and pepper.
• Beat eggs and oil together.
• Stir into potatoto mixture.
• Pour into well greased muffin tins.
• Bake for 1 hour or until edges are browned and crisp.

PASSOVER POTATO KUGEL

Steps:

• Preheat oven to 350. Grease 8x8 inch pan.
• Wash, peel and cut potatoes into 1/2" to 3/4" chunks. Boil, covered, about 20 minutes. Drain and mash potatoes.
• Render margarine into the pot. Add the salt and pepper. Add eggs.
• Bake for about an hour, or until golden brown.

PASSOVER POTATO KUGEL

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.