The Best Ever Potato Kugel | JOY of KOSHER

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 the oven to 425°F (220°C).

Grease six 4 to 6 ounce glass ramekins or custard cups liberally with extra virgin olive oil.

In a small saucepan over medium-low heat, heat 3/4 cup of extra virgin olive oil.

Whisk together three eggs in a bowl.

Season the eggs with 2 teaspoons of kosher salt and about 1/2 teaspoon of black pepper.

Use a food processor to process the onions first to keep the potatoes from browning.

Set the food processor to the shoestring blade for the potatoes.

Soak peeled potatoes in a bowl of water to prevent oxidation and browning.

Mix the processed onions with the whisked eggs and hot oil from the saucepan.

Fill the greased ramekins with the potato mixture, packing it nicely.

Place the filled ramekins in the preheated oven at 425°F (220°C) to bake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens