This potato kugel (which is a baked pudding or a casserole) is reminiscent of my grandmother’s, but I kicked up the nutritional profile a bit with the inclusion of sweet potatoes and taking out the eggs. This version is less rich but still full of potato-y comfort, a cross between hashed browns and scalloped potatoes, and a great side dish at a Passover meal. Being gluten-free, I omitted the traditional matzo meal, but feel free to add that as described if you have no issues with wheat. By the way, a mandolin slicer works great for getting the potatoes into uniform matchsticks. Recipe and photo contributed by Maria Rose from Vegan Street.
Two Potato Kugel
- 2 pounds russet potatoes peeled and julienned
- 1 large or two medium sweet potatoes peeled and julienned
- 2 1/2 cups low-sodium vegetable broth
- 1 tablespoon dried dill
- 1/2 tablespoon dried thyme
- 1 bay leaf
- 3 cloves garlic minced
- Salt and pepper to taste
- 5 tablespoons matzo meal optional
- 2 tablespoons olive oil divided
- 1/2 - 2/3 cup curly parsley minced
- Preheat oven 425 degrees F. Lightly oil a large casserole pan with a lid.
- In a colander, press the russet potatoes with your hands to release any water.
- In a medium-size saucepan, combine the vegetable broth, dill, thyme, bay leaf, garlic, salt and pepper and bring to a simmer over medium heat. Allow to simmer for 15 minutes. Remove from heat and, if using, whisk in the matzo meal.
- Layer the potatoes in the prepared casserole pan. I did half white potatoes, half sweet potatoes, then the final half of white and sweet. Pour the warm broth over the potatoes, removing the bay leaf.
- Drizzle one tablespoon of olive oil over the top, cover, and bake for 30 minutes. Remove from oven, remove the lid, and drizzle the top with the second tablespoon of olive oil. Lower the temperature to 400 degrees and bake, uncovered, for 25 more minutes.
- Sprinkle the top with parsley, serve and enjoy!