Best 3 Potato Kugel Gratin Recipes
Potato kugel gratin is a delicious and versatile dish that can be enjoyed as a side dish or main course. This classic Jewish casserole is made with layers of thinly sliced potatoes, cheese, and eggs. The result is a golden-brown, cheesy potato dish that is perfect for any occasion. With so many variations on this classic recipe, you're sure to find the perfect potato kugel gratin to suit your taste.
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POTATO KUGEL GRATIN
In this recipe for a classic Passover side dish, potato kugel gratin, matzo meal is the key to a golden-brown crust.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 2h30m
Number Of Ingredients 9
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 GRATIN RECIPE - (4.3/5)
Provided by kimvess
Number Of Ingredients 10
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 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
Tips:
- Use Yukon Gold Potatoes: Yukon Gold potatoes are the best choice for potato kugel gratin because they hold their shape well and have a creamy texture.
- Slice Potatoes Thinly: Slice the potatoes thinly so that they cook evenly. A mandoline slicer is a great tool for this job.
- Use a Good Grater: Use a microplane grater to finely grate the Parmesan cheese. This will help it distribute evenly throughout the gratin.
- Don't Overmix: Be careful not to overmix the potato mixture. Overmixing will make the gratin gummy.
- Bake Until Golden Brown: Bake the gratin until it is golden brown and bubbly. This usually takes about 30 minutes.
- Let it Rest: Let the gratin rest for a few minutes before serving. This will help it set and make it easier to slice.
Conclusion:
Potato kugel gratin is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover potatoes, and it can be made ahead of time. With its creamy texture, cheesy flavor, and golden brown crust, potato kugel gratin is sure to be a hit with everyone who tries it.
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