Potato Kugel Gratin Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
• Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
• Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

Steps:

• Preheat oven to 425 degrees with rack in upper third. Combine 4 teaspoons coarse salt and 1 teaspoon pepper in a small bowl.
• Oil a 2 1/2-quart baking dish and sprinkle bottom with some salt-and-pepper mixture. Cut potatoes into 1/8-inch-thick slices with a handheld slicer or knife. Arrange slices vertically in baking dish; wedge in shallots and sprinkle thyme throughout. Brush with oil and season between potato slices with remaining salt-and-pepper mixture. Place baking dish on a rimmed baking sheet.
• Whisk together eggs, broth, 1/4 teaspoon coarse salt, and 1/4 teaspoon pepper in a medium bowl. Add matzo meal and stir to combine. Pour mixture evenly over potatoes, tapping baking sheet on the counter to ensure mixture settles to bottom of baking dish. Cover with parchment, then with foil, and transfer to oven. Bake 45 minutes. Remove foil and parchment, rotate baking sheet, and continue baking until potatoes are tender when pierced with the tip of a paring knife, about 40 minutes more. Increase heat to broil and broil until golden brown, about 5 minutes. (Watch carefully to prevent overbrowning.) Garnish with thyme and sea salt. Let rest at least 15 minutes and up to 30 minutes.

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
• Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
• In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.

Steps:

• In a large heavy skillet heat 4 tablespoons butter over moderate heat until foam subsides and cook herbs 3 minutes. Add onion and cook over moderately low heat, stirring occasionally, 30 minutes, or until softened. Add mushrooms, dill, remaining 4 tablespoons butter, and salt and pepper to taste and cook, stirring occasionally, 15 minutes, or until mushrooms are tender.
• In a bowl stir together eggs, sour cream, and matzo and let mixture stand.
• Preheat oven to 375° F. and butter a 13-by-9 inch baking dish.
• Under running water, coarsely grate potatoes into a colander. Squeeze excess water from potatoes and drain 2 minutes. Stir potatoes and onion mixture into matzo meal mixture. Spoon mixture into dish and bake in middle of oven 50 minutes, or until golden. Potato kugel may be made 1 day ahead, and chilled, covered.

Steps:

• Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
• Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
• Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
• Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.

Steps:

• Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
• Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.
• Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.
• Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter.
• Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.

Steps:

• In a large bowl, beat eggs just until blended. Add potatoes. Season generously with salt and pepper. Mix well.
• Oil the interior of a straight-sided 3- to 4-quart saucepan, and place over medium-high heat. When oil is hot, add potato mixture. Smooth surface with a spatula. Cover, and reduce heat to low. Cook until mixture is set, potatoes are tender and edges of mixture turn firm and golden, about 1 hour. (Halfway through, the oil at the edge of the kugel should be sizzling. If not, raise temperature.)
• Run a knife around edge of pot. Reverse pot over a plate, and remove kugel. Return kugel to pot with uncooked side at bottom.
• Place pot over medium-low heat. Cook uncovered until bottom browns, 10 to 15 minutes. Transfer kugel to a serving plate, and cut into wedges. Serve hot.

Steps:

• Preheat oven to 425°F with rack in upper third. Combine 4 teaspoons coarse salt and 1 teaspoon pepper in a small bowl. Oil a 2 1/2-quart baking dish and sprinkle bottom with some of the salt-and-pepper mixture. Cut potatoes into 1/8-inch thick slices with a handheld slicer or knife. Arrange slices vertically in baking dish; wedge in shallots and sprinkle thyme throughout. Brush with oil and season between potato slices with remaining salt-and-pepper mixture. Place baking dish on a rimmed baking sheet. Whisk together eggs, broth, 1/4 teaspoon coarse salt, and 1/4 teaspoon pepper in a medium bowl. Add matzo meal and stir to combine. Pour mixture evenly over potatoes, tapping baking sheet on the counter to ensure mixture settles to bottom of baking dish. Cover with parchment, then with foil, and transfer to oven. Bake for 45 minutes. Remove foil and parchment, rotate baking sheet, and continue baking until potatoes are tender when pierced with the tip of a paring knife, about 40 minutes more. Increase heat to broil and broil until golden brown, about 5 minutes. Watch carefully to prevent over browning. Garnish with thyme and sea salt. Let rest at least 15 minutes but not longer than 30 minutes.

Steps:

• In a large skillet, saute onion in butter until tender. Remove from the heat; add potatoes. Toss cheese with flour, salt and pepper; add to skillet and blend well. In a small bowl, combine the eggs and cream. Stir in the potato mixture. Spoon into a greased 9-in. square baking dish. Bake, uncovered, at 350° for 20-30 minutes or until golden brown. Cool for 5 minutes; cut into squares. Garnish with tomato and thyme if desired.

Steps:

• Preheat oven to 425°F degrees.
• Place the oil into a large 9- by 13-inch rectangular baking pan; set aside.
• Fill a large bowl with cold water and add some ice cubes. Peel the potatoes and place them into the bowl of cold water. This will prevent them from turning brown.
• Finely chop the onions in the container of a food processor fitted with a metal blade. Remove them to a large bowl. Cut the potatoes into chunks and place them into the food processor; process until almost smooth. Add the potatoes to the onions.
• Add the salt, pepper, and sugar to the potato mixture. Add the eggs and stir until thoroughly combined.
• Place the baking pan with the oil into the oven. When the oil sizzles, carefully remove from oven and spoon some of it into the potato mixture. This will help make the kugel fluffy. Mix well. Pour the potatoes into the oiled pan. Bake, uncovered, for 1 hour.

Steps:

• Beat eggs until thick.
• Stir in potatoes and rest of ingredients.
• Grease dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour until browned.