Let's make a Potato Kugel, and it's totally gluten-free!

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.

Peel and shred russet potatoes.

Soak the shredded potatoes in water for a couple of minutes to draw out starches.

Chop up two bunches of green onion.

Crack 6 eggs into a bowl and whisk them up.

Mix in the chopped green onions into the eggs.

Add potato starch, salt, and black pepper to the egg mixture and mix well.

Wring out some of the soaked potato to remove excess moisture and add it to the egg mixture.

Mix everything together until well combined.

Preheat the oven to 400°F (205°C) and place a skillet pan inside to preheat.

Pour two-thirds of olive oil into the hot skillet and drizzle the rest on top of the mixture before spreading it out.

Return the skillet to the oven and bake for about 70 minutes, covering it partway through to prevent over-browning.

Check for doneness; it should be golden brown on top and soft on the inside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens