Muffin-sized Potato Kugel Recipe

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 400F.

Shred all potatoes in a large bowl and generously cover with cool water. Mix lightly and set aside to soak while you prepare the remaining ingredients.

Shred onions into a medium bowl, set aside.

Preheat your muffin tins.

Drain potatoes using a fine colander or use cheese cloth. Press or squeeze as much liquid as possible from the potatoes, mix and press again to get the potato shreds as close to dry as possible.

Return dry potato shreds to the large bowl. Add eggs, salt, white pepper, garlic, ¼ cup of oil and potato starch and mix vigorously until all ingredients are combined.

Working quickly and carefully, grease each muffin cup with olive oil and fill each cup to the brim with potato mixture. Place directly into the oven and bake for 45-60 minutes until the tops are crisp, and the centers are tender and fully cooked.

Serve hot with your favorite dinner!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens