How to make Potato Kugel for Passover

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats and flavor.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds a nutty taste.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is a lighter, vegetarian option.

Preheat your oven to 350°F (175°C) and grease an 8x8 baking pan with ghee.

Melt two tablespoons of ghee and allow it to cool.

Peel your potatoes and slice them into quarters. Add the potatoes to your food processor for shredding or slicing, depending on the desired texture.

Transfer the shredded potatoes to a large mixing bowl.

Peel and slice your onion into 8 pieces, and shred in your food processor as well. Transfer the onion to the bowl with the potatoes, leaving the liquid from the onion behind.

Whisk 4 eggs and pour them over the potatoes and onion.

Mince your parsley and chives, and add them to the bowl, along with a teaspoon of Seafood Seasoning, and 1/2 teaspoon of salt, and fresh ground pepper if desired.

Add in the melted ghee and stir to evenly combine.

Transfer your potato mixture into the prepared baking dish and place it in the oven to bake uncovered for 40 minutes.

After 40 minutes, cover the top of the kugel with foil and bake for an additional 20 minutes.

After one hour of baking, increase the temperature to 375°F (190°C) and bake for an additional 15 minutes, or until golden on top.

Cut the kugel into squares to serve, garnished with sour cream, fresh chives, and a sprinkle of coarse sea salt and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens