Potato Kugel Gratin 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.

GRUYERE POTATO GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
• Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
• Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.

POTATO KUGEL

Steps:

• 1. Preheat oven to 400 degrees.
• 2. In large bowl, mix eggs, oil, flour, salt and pepper. Set aside
• 3. Coursely grate the potatoes and onion by hand or food processor. Let stand 3-5 minutes. Squeeze out excess liquid.
• 4. Add potatoes and onion to the egg mixture. Mix by hand.
• 5. Pour into a greased 9 x 13 inch baking dish
• 6. Bake, uncovered for 1 hour or until golden brown on top and knife inserted in middle comes out clean.

THE BEST (AND EASY!) POTATO KUGEL

Steps:

• Preheat over to 350 degrees.
• Grease a 1 1/2-quart baking dish with the oil.
• In a mixing bowl, beat the eggs well before stirring in the rest of the ingredients in the order given.
• Pour into prepared pan.
• Bake 1 hour.
• Let set about 10 minutes before serving.

POTATO KUGEL GRATIN RECIPE - (4.3/5)

Steps:

• Preheat oven to 425°F 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 of the 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 for 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 over browning. Garnish with thyme and sea salt. Let rest at least 15 minutes but not longer than 30 minutes.

POTATO KUGEL

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.