Inspired by the flavors of potato-leek soup, this kugel is creamy on the inside, crackly on the outside, and completely irresistible.
Provided by Leah Koenig
Categories Egg Potato Passover Kid-Friendly Leek Small Plates
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Cut 4 potatoes into 1" chunks and place in a medium pot. Cover with cold water by 1". Season water generously with salt, bring to a boil over medium-high heat, and cook until potatoes are tender, 10-12 minutes. Drain well, transfer to a large bowl, and mash with a potato masher; set aside.
- Meanwhile, heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add leeks, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring frequently, until softened and golden, 5-8 minutes. Add garlic and cook until fragrant, 1-2 minutes more. Remove pan from heat and let cool slightly.
- Grease bottom and sides of an 8x8" baking pan with 2 Tbsp. oil. Place pan in oven for 10 minutes.
- Meanwhile, grate 3 potatoes and onion using the large holes of a box grater or a food processor fit with a shredding blade. Wrap potatoes and onion in a clean dishtowel or several layers of paper towels and squeeze out as much liquid as you can; add to the bowl with the mashed potatoes. Stir in sautéed leeks and garlic, eggs, 2 Tbsp. oil, 1 Tbsp. thyme, 2 tsp. salt, and 1/4 tsp. pepper; mix until well combined.
- Thinly slice remaining 2 potatoes and toss with remaining 1 Tbsp. oil, 1 tsp. thyme, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl; set aside.
- Carefully remove preheated pan from oven and transfer potato-onion mixture to the pan (it should sizzle when it hits the hot oil). Smooth top with a spatula. Layer potato slices over the top in a shingled fashion. Bake until golden brown and cooked through, 60-75 minutes. Heat broiler; broil kugel until crispy crust forms, 1-2 minutes, watching carefully so it does not burn. Let cool briefly, then cut into squares to serve.
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Nayme Islam
[email protected]Overall, I thought this kugel was a solid recipe. It was easy to make and tasted good, but it wasn't anything special.
Khanan Khanan
[email protected]This kugel is a bit time-consuming to make, but it's worth the effort. It's a delicious and elegant dish that's perfect for special occasions.
Zac That
[email protected]I've never made kugel before, but this recipe was easy to follow and turned out great. I'll definitely be making it again.
Ammer Ambrocio
[email protected]This is one of my favorite kugel recipes. It's always a hit at potlucks and family gatherings.
Ramz Hamu
[email protected]I'm not a huge fan of leeks, but I thought this kugel was still very good. The potatoes and cheese were cooked perfectly.
Hiba El fernane
[email protected]This kugel was a little too dry for my taste. I think I would add more milk or cream next time.
paata
[email protected]I love the crispy cheese crust on this kugel. It's the perfect comfort food for a cold winter day.
Jomi Annitta lebah
[email protected]This recipe is a great way to use up leftover potatoes and leeks. I also added some shredded chicken to make it a more complete meal.
Queen F
[email protected]I've made this kugel recipe several times and it always turns out great. It's easy to make and always a crowd-pleaser.
Aohn K
[email protected]This crispy potato leek kugel was a hit at my dinner party! The combination of potatoes, leeks, and cheese was perfect, and the crispy topping was the perfect finishing touch. I will definitely be making this again.