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2 Potato Kugel

Two Potato Kugel


Potato kugel will always bring back sweet memories of my grandmother. (Why does every other recipe seem to bring up my grandmother?) While my grandmother was most known for her noodle kugel, that wouldn’t work with Passover’s dietary restrictions and I wanted to create something that could be enjoyed for the holiday. This potato kugel (which is a baked pudding or a casserole) is reminiscent of my grandmother’s but I kicked up the nutritional profile a bit with the inclusion of sweet potatoes and taking out the eggs. This version is less rich but still full of potato-y comfort, a cross between hashed browns and scalloped potatoes, and a great side dish at a Passover meal. Being gluten-free, I omitted the traditional matzo meal, but feel free to add that as described if you have no issues with wheat. By the way, a mandolin slicer works great for getting the potatoes into uniform matchsticks.


Two Potato Kugel

2 lbs. russet potatoes, peeled and julienned
1 large or two medium sweet potatoes, peeled and julienned
2 1/2 cups low-sodium vegetable broth
1 T. dried dill
1/2 T. dried thyme
1 bay leaf
3 cloves garlic, minced
Salt and pepper, to taste
5 T. matzo meal (optional)
2 T. olive oil, divided
1/2 - 2/3 cup curly parsley, minced

Preheat oven 425. Lightly oil a large casserole pan with a lid.



In a colander, press the russet potatoes with your hands to release any water.

Meanwhile, make your stock. In a medium pot, combine the vegetable broth, dill, thyme, bay leaf, garlic, salt and pepper and bring to a simmer over medium heat. Allow to simmer for 15 minutes. Remove from heat and, if using, whisk in the matzo meal.







Layer your potatoes in the prepared casserole pan. I did half white potatoes, half sweet potatoes, then the final half of white and sweet. Pour the warm broth over the potatoes, removing the bay leaf. Drizzle one tablespoon of olive oil over the top, cover, and bake for 30 minutes. Remove from oven, remove the lid, and drizzle the top with the second tablespoon of olive oil. Lower the temperature to 400 degrees and bake, uncovered, for 25 more minutes.



Sprinkle the top with parsley, serve and enjoy!





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