Crispy Potato-Leek Kugel
A savory Jewish casserole combining creamy mashed potatoes, crispy grated potatoes, and sweet leeks, topped with perfectly crisp potato slices. This hearty kugel features layers of texture and aromatic herbs for a delicious side dish.
Ingredients
- •9 medium russet potatoes
- •7 tablespoons vegetable oil
- •3 medium leeks
- •2½ teaspoons kosher salt
- •¾ teaspoon freshly ground black pepper
- •2 cloves garlic
- •1 small onion
- •4 large eggs
- •1⅓ tablespoons fresh thyme leaves
- •1 piece 8x8" baking pan
Cooking Instructions
- 1.
Preheat oven to 375°. Cut 4 potatoes into 1" chunks and place in a medium pot. Cover with cold water by 1". Season water generously with salt, bring to a boil over medium-high heat, and cook until potatoes are tender, 10-12 minutes. Drain well, transfer to a large bowl, and mash with a potato masher; set aside.
12 min
- 2.
Meanwhile, heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add leeks, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring frequently, until softened and golden, 5-8 minutes. Add garlic and cook until fragrant, 1-2 minutes more. Remove pan from heat and let cool slightly.
10 min
- 3.
Grease bottom and sides of an 8x8" baking pan with 2 Tbsp. oil. Place pan in oven for 10 minutes.
10 min
- 4.
Meanwhile, grate 3 potatoes and onion using the large holes of a box grater or a food processor fit with a shredding blade. Wrap potatoes and onion in a clean dishtowel or several layers of paper towels and squeeze out as much liquid as you can; add to the bowl with the mashed potatoes. Stir in sautéed leeks and garlic, eggs, 2 Tbsp. oil, 1 Tbsp. thyme, 2 tsp. salt, and 1/4 tsp. pepper; mix until well combined.
15 min
- 5.
Thinly slice remaining 2 potatoes and toss with remaining 1 Tbsp. oil, 1 tsp. thyme, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl; set aside.
10 min
- 6.
Carefully remove preheated pan from oven and transfer potato-onion mixture to the pan (it should sizzle when it hits the hot oil). Smooth top with a spatula. Layer potato slices over the top in a shingled fashion. Bake until golden brown and cooked through, 60-75 minutes. Heat broiler; broil kugel until crispy crust forms, 1-2 minutes, watching carefully so it does not burn. Let cool briefly, then cut into squares to serve.
77 min
