Passover Potato Kugel
Recipe: #13130
July 16, 2014
Categories: Casseroles, Side Dishes, Potatoes, Brunch, Passover, Sunday Dinner, Oven Bake Gluten-Free, Kosher, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"A classic Jewish Passover potato dish but also a staple any time of the year for Jewish home cooks. This version I have posted is much lighter and fluffier than the old fashioned variety that is made without eggs. This version is "parve" meaning it contains no milk or meat. You'll be surprised that using such simple ingredients can produce such a tasty side dish"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (225.3 g)
- Calories 213.9
- Total Fat - 7.1 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 646.7 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 5.4 g
- Sugars - 3.3 g
- Protein - 4 g
- Calcium - 57.2 mg
- Iron - 1.3 mg
- Vitamin C - 18.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Grate the potatoes, place the grated potatoes into a large bowl of ice water. Allow to sit for at least 1 hour or more (even 24 hours in the fridge).
Step 2
Peel and grate the onions and set aside.
Step 3
Separate the eggs one at a time, check for any blood spots and remove if necessary.
Step 4
Place the grated potatoes into a sieve and firmly press out as much moisture as possible (they should be almost completely dry).
Step 5
Place the potatoes and grated onion into a bowl and mix together.
Step 6
Grease a suitable baking dish with oil.
Step 7
Heat your oven to 375 degreesF.
Step 8
Beat the egg yolks very well, mix into the potatoes and onions.
Step 9
Add the salt and next 4 dry spices and 2 tablespoons of oil. mix thoroughly.
Step 10
Using a mixer beat the eggs whites until fluffy and beginning to stiffen.
Step 11
Fold the egg whites into the potato mixture as gently as possible until well incorporated.
Step 12
Bake for 40 to 60 minutes until the top is golden brown and crispy.
Step 13
Remove from the oven and serve.
Tips
No special items needed.
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