Name: Potato Kugel Gratin Recipe
Total time: 135 min
Yield: 2
Cuisine: Arab

Protein

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Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Selenium

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Vitamins & Minerals

Meg van der kruik from beard + bonnet shares a kosher for passover vegetarian entree recipe. 

How to make Potato Kugel Gratin Recipe

Tori Avey

Crawler

Arab

<p>Meg van der kruik from beard + bonnet shares a kosher for passover vegetarian entree recipe. </p>

Non Vegetarian

gluten free matzo crackers gluten free matzo meal

Extra virgin olive oil

Russet potatoes peeled

Thinly sliced shallots about 5 medium sized

Minced fresh rosemary plus an additional 1/2 tbsp,  chopped for garnish

Minced fresh thyme plus an additional 1/2 tbsp,  chopped for garnish

Large Eggs Room Temperature

Vegan "chicken" broth or regular chicken broth

Kosher salt

Fresh Ground Pepper

Flaky sea salt,  garnish

Preheat the oven to 425f with a rack in the upper third. Combine 4 teaspoons kosher salt and 1 teaspoon pepper in a small bowl. Lightly oil a 2 1/2 quart baking dish and sprinkle the bottom and sides with a teaspoon of the salt and pepper mixture. Set the pan and the remaining salt and pepper mixture aside. Place the matzo crackers in the bowl of a food processor and process until the crackers become a fine meal. Set aside.

step 1

Using the food processor with a slicing disk set to 1/8-inch, or a mandoline, cut the potatoes into slices. Arrange the potatoes in stacks of 10 vertically in the baking dish. Alternating directions of the stacks of ten to create a basket weave pattern. Once all of the potatoes have been arranged wedge the thin slices of shallots in between the stacks of potatoes and sprinkle the rosemary and thyme over the top of the potatoes. Brush the potatoes with the olive oil and sprinkle with the remaining salt and pepper mixture. Place the pan on a rimmed baking sheet.

step 2

Whisk together the eggs and broth in a medium sized bowl. Add the matzo meal and stir to combine. Pour the mixture evenly over the potatoes, tapping the baking sheet gently on the counter to ensure that the matzo mixture settles to the bottom of the dish.

step 3

Cover the baking dish with a sheet of parchment, then with foil, and transfer to the preheated oven. Bake for 45 minutes. Remove the foil and the parchment, rotate the pan and continue baking until the potatoes are tender when pierced with the tip of a pairing knife, about 40 minutes.

step 4

Garnish with the additional rosemary and thyme and sprinkle with flaky sea salt. Let rest for 15-20 minutes before serving.

step 5