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    Home » Recipes » Jewish New Year

    Two Potato Kugel

    Published: Sep 17, 2014 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    White and sweet potato kugel

    Two Potato Kugel

    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.
    5 from 1 vote
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    Course: Jewish New Year
    Cuisine: Vegan / Jewish
    Diet: Vegan, Vegetarian
    Keyword: potato kugel
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 6 to 8
    Calories: 241kcal
    Author: Veg Kitchen

    Ingredients

    • 2 pounds russet potatoes peeled and julienned
    • 1 large or two medium sweet potatoes peeled and julienned
    • 2 ½ cups low-sodium vegetable broth
    • 1 tablespoon dried dill
    • ½ 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
    • ½ - ⅔ cup curly parsley minced
    US Customary - Metric

    Instructions

    • 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!

    Nutrition

    Calories: 241kcal | Carbohydrates: 45g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 36mg | Potassium: 857mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6371IU | Vitamin C: 26mg | Calcium: 66mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    • Here are more Vegan Jewish New Year Recipes.
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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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