I thought this Kugel worked well. I lightened it slightly - I used cooking spray instead of oil, and I only used two eggs (and I think more potatoes). I think I overbaked it a tad, but it was still crispy and delicious; I will make this again at the holidays.
Thin Potato Kugel
More From Southern Living
Bake: 30 Minutes
Cool: 5 Minutes
- 4 medium-size baking potatoes (about 2 lb.), peeled
- 1 medium onion, peeled
- 2 large carrots, peeled
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 3 large eggs
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon paprika
- 1/3 cup unsalted matzo meal
- 1. Preheat oven to 425°. Grate potato, onion, and carrot through large holes of a box grater; toss with lemon juice. Spread mixture onto layers of paper towels or a cloth towel. Roll up towel, starting at 1 short side. Squeeze towel to absorb excess liquid. Place potato mixture in a large bowl.
- 2. Brush olive oil on bottom and up sides of a 15- x 10-inch jelly-roll pan. Heat pan in 425° oven 5 minutes.
- 3. Meanwhile, whisk together eggs and next 3 ingredients in a small bowl. Place matzo meal in a fine wire-mesh strainer. Rinse matzo meal under running water, shaking strainer gently until mixture forms a ball. Whisk into egg mixture.
- 4. Stir egg mixture into potato mixture until well combined. Carefully spoon potato mixture into hot jelly-roll pan. Press mixture in an even layer, using a spatula.
- 5. Bake at 425° for 30 to 35 minutes or until golden brown and crisp. Remove from oven to wire rack, and let cool 5 minutes. Cut into pieces before serving.
- Note: Thin Potato Kugel can be made ahead. Prepare as directed, and cover and chill up to 2 days.
- Thin Sweet Potato Kugel: Substitute 4 medium-size sweet potatoes (about 2 lb.) for baking potatoes. Omit lemon juice. Proceed with recipe as directed, whisking 1/4 tsp. ground thyme into eggs in Step 3.
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