Best 3 Potato Kugel Gratin Recipes
Indulge in the culinary delight of Potato Kugel Gratin, a delectable casserole that seamlessly blends the classic flavors of potato kugel and the elegant presentation of a gratin. This delectable dish features layers of thinly sliced potatoes, onions, and a creamy, cheesy sauce, topped with a golden-brown crust. The result is a symphony of textures and flavors that will tantalize your taste buds.
Embark on a culinary journey with three enticing recipes that showcase the versatility of Potato Kugel Gratin. The first recipe introduces the traditional version, where simple ingredients come together to create a comforting and nostalgic dish. The second recipe adds a touch of sophistication with the inclusion of Gruyère and Parmesan cheeses, resulting in a rich and flavorful gratin. And for those seeking a vegetarian delight, the third recipe offers a hearty and satisfying variation made with mushrooms, spinach, and a creamy vegan sauce.
Potato Kugel Gratin is not only a culinary masterpiece but also a versatile dish that can be tailored to your preferences. Whether you prefer the classic simplicity, the cheesy indulgence, or the hearty vegetarian option, these recipes provide the perfect starting point for your culinary exploration.
POTATO KUGEL GRATIN
In this recipe for a classic Passover side dish, potato kugel gratin, matzo meal is the key to a golden-brown crust.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 2h30m
Number Of Ingredients 9
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.
POTATO KUGEL GRATIN RECIPE - (4.3/5)
Provided by kimvess
Number Of Ingredients 10
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.
POTATO KUGEL GRATIN
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
Tips:
- Choose the right potatoes: Russet potatoes are the best choice for potato kugel gratin because they are starchy and hold their shape well. If you can't find Russet potatoes, you can use Yukon Gold potatoes instead.
- Shred the potatoes evenly: Use a food processor or a box grater to shred the potatoes. Make sure the shreds are about the same size so that they cook evenly.
- Don't overmix the batter: Overmixing the batter will make the kugel gratin dense and heavy. Mix the ingredients just until they are combined.
- Use a well-seasoned skillet: A well-seasoned skillet will help to prevent the kugel gratin from sticking. If you don't have a well-seasoned skillet, you can grease it with butter or cooking spray.
- Cook the kugel gratin over medium heat: Medium heat will help to ensure that the kugel gratin cooks evenly without burning.
- Don't flip the kugel gratin too often: Flipping the kugel gratin too often will break it up. Flip it only once, when the bottom is golden brown.
- Let the kugel gratin rest before serving: Letting the kugel gratin rest for a few minutes before serving will help it to set and make it easier to slice.
Conclusion:
Potato kugel gratin is a delicious and versatile dish that can be served as a side dish or a main course. It is perfect for any occasion, from a casual family dinner to a special holiday meal. With its creamy, cheesy interior and crispy, golden brown crust, potato kugel gratin is sure to be a hit with everyone who tries it.
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