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.
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.