Thursday, April 21, 2011

Potato Kugel Klein

Potato kugel is almost nothing like it's noodle alternative.  It is more of a casserole, but that doesn't mean it doesn't have its place at the Passover table.  I made it as my second vegetarian side for my Seder.

This recipe had loads of onions and potatoes.  What recipe can go wrong when you have onions and potatoes?  I used one GIANT onion to get 5 cups.

Instead of using the fresh herbs or dill, I used dried herbs de provence.  They contain most of the same herbs and worked great.

Again, this recipe shouldn't be served with meat if you're being strictly Kosher.  We served meat at my Seder, but it was a very loose interpretation of the rules. At least I didn't serve any bread!

I also made this a day before, and kept it in the fridge until I was ready to bake it.  Making food ahead of time helped me keep a low stress level on the day of the meal.

I really enjoyed this recipe! I never thought I liked potato kugel (I'm partial to the noodle version) but this was fluffy and delightful.  It was super easy to make and enjoyed by all!

Potato Kugel Klein
from my mom's friend Suzie, who got it from Gourmet, Sept 1996
Serves 12-18

1 stick (1/2 cup) unsalted butter or margarine
1 tbsp finely chopped fresh parsley leaves
1 tbsp finely chopped fresh rosemary leaves
1 tbsp finely chopped fresh marjoram
5 cups chopped onion
1/2 lb mushrooms, sliced
3 tbsp dried dill
4 large eggs, beaten lightly
2 1/4 cups sour cream
1/2 cup matzo meal
3 russet (baking) potatoes, peeled (about 1/2 lbs)

In a large, heavy skillet heat 4 tbsp butter over moderate heat until foam subsides and cook herbs 3 minutes. Add onions and cook over moderately low heat, stirring occasionally, 30 minutes, or until softened. Add mushrooms, dill, remaining 3 tbsp 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 degrees 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.

(At this point, you can cover and let sit in the refrigerator up to 12 hours, as long as the potatoes are drained well)

Bake in middle of oven 50 minutes or until golden.

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