120 minutes
An aromatic and comforting potato kugel with crispy edges, infused with rosemary and topped with fried shallots.
Russet Potatoes, peeled and quartered
0 oz
Yellow Onions, peeled and quartered
0 oz
each
0.25 fluid ounces
teaspoons
Black Pepper, freshly ground
teaspoons
Fresh Rosemary, finely chopped
teaspoons
Garlic Clove, finely chopped
each
Shallots, peeled and thinly sliced crosswise
0 oz
1. Preheat Oven and Prepare Potatoes and Onions
Preheat your oven to 400°F. Grate the potatoes and onions using a food processor with a medium grating blade, then transfer the grated mixture to a dish towel-lined colander and squeeze out as much liquid as possible.
2. Make the Egg Mixture
In a large bowl, whisk together the eggs, flour, ¼ cup of olive oil, salt, pepper, rosemary, and garlic, creating a flavorful base for your kugel.
3. Fry the Shallots
Heat 1 tablespoon of oil in a 9-inch slope-sided skillet over high heat, and fry the shallots until they are crispy and dark brown, about 7 minutes.
4. Combine and Sear the Kugel Mixture
Combine the grated potato and onion mixture with the egg mixture, folding in the fried shallots. In the same skillet, heat the remaining 3 tablespoons of oil and sear the mixture for about 3 minutes.
5. Bake the Kugel
Transfer the skillet to the oven and bake the kugel for 1 to 1¼ hours until it's cooked through. For a golden, crunchy top, switch to the broiler for the last 1 to 2 minutes of cooking time.
6. Serve the Kugel
Carefully invert the kugel onto a plate or platter using an offset spatula. Season with a pinch of salt before serving.
Use starchy potatoes like Russets for the best texture. They break down nicely and contribute to the creamy interior and crispy exterior that you're looking for in a kugel.
Potatoes need a good amount of salt. Season the potato mixture well, and don't forget to add a pinch of pepper for a bit of heat.
After shredding the potatoes, make sure to squeeze out as much moisture as possible. Excess liquid can steam the potatoes instead of crisping them. You can use a cheesecloth or a clean kitchen towel for this step.
Use a heavy, ovenproof skillet or baking dish to provide even heat distribution. Preheat it with oil in the oven before adding the potato mixture. This helps start the crisping process as soon as the potatoes hit the pan.
For the fried shallots, slice them evenly to ensure uniform cooking. Fry them in batches if necessary to avoid overcrowding, which can lead to uneven browning. Drain them on a paper towel and season while hot for the best flavor and texture.
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