Gluten Free Potato Kugel
Everyone loves a good potato kugel. The best part is that it can be gluten-free. When I decided to learn how to make potato kugel, we asked people for their recipes and input. I took the parts that I liked from various people's recipes, which were all similar, and made my own. I hope you enjoy it as much as we do. Please excuse the crust on the sides of the casserole dish. When the kugel is covered for the last half hour that is what happened. Another one of our Kosher Gluten Free Recipes
Equipment
- 2 mixing bowls
- 1 food processor We use a Braun food processor. For the onions, we use a "C" blade, and for the potatoes, we use the "E" blade.
- 1 measuring cup
- 1 set of measuring spoons
- 1 cutting board
- 1 knife
- 1 9"x13" casserole dish
- 1 spatula
- 1 large fork
- 1 glass to crack and check egg
- 1 aluminum foil
- 1 parchment paper
- 1 paper towel to spread olive oil across the casserole dish
Ingredients
- 2.7 kilo 6 lbs of potatoes
- 2 large onions (or 3 medium)
- 6 eggs
- 1¼ tsp salt or one heaping teaspoon
- ½ tsp black pepper
- ¾ cup olive oil
- 1 splash of olive oil to coat the casserole dish
Instructions
- remove skin from onion -- use a fine blade to mince the onions so they can't be recognized
- pre heat of to 450℉
- crack the eggs and beat them and pour into a mixing bowl
- mix onions, eggs and olive oil
- peel potatoes and place into a mixing bowl filled with cold water
- splash a bit of olive oil into the casserole dish use a piece of paper towel to coat pan
- preheat the over to 450℉ / 232 ℃
- quickly process the potatoes using the kugel blade and after every couple of potatoes put them in the egg and onion mix to keep them from turning brown
- once all of the potatoes are processed add the salt and pepper to the mixing bowl and mix all of the ingredients
- pour the mixture into the casserole dish
- place in the over and check it at the 1 hour mark to see how dark it is
- Bake covered at 450℉ / 232 ℃ for 90 minute
- Bake un-covered at 450℉ / 232 ℃ for 30 minute