Potato Kugel Gratin Recipe

Prep Time:

45 mins

Total Time:

2 hrs 30 mins

Servings:

10

A delicious side for your Passover seder, our potato kugel is a riff on the traditional Ashkenazi noodle kugel. Swapping the usual egg noodles for russet potatoes is an inspired twist—who doesn’t love a crispy potato dish? This recipe calls for standing thin slices of potato vertically, rather than the usual horizontal potato arrangement, making it a visual feast, too. So it suits the holiday, it’s dairy-free, moistened with chicken broth, and finished with matzo meal. The topping is crunchy and golden brown after a quick turn under the broiler once the potato slices are tender from baking in the oven.

Directions

Preheat oven and prep baking dish:

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.
Slice potatoes and arrange in baking dish; add shallots and thyme, and brush with oil:

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 eggs and broth; add matzo meal:

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 over potatoes; cover and bake:

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, rotate, and bake:

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.
Broil, garnish, and let cool slightly before serving:

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

Directions

Preheat oven and prep baking dish:

Slice potatoes and arrange in baking dish; add shallots and thyme, and brush with oil:

Whisk eggs and broth; add matzo meal:

Pour over potatoes; cover and bake:

Remove foil, rotate, and bake:

Broil, garnish, and let cool slightly before serving:

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