Cheesy Potato Kugel is the Passover Recipe You'll Make all Year

Name: Cheesy Potato Kugel is the Passover Recipe You'll Make all Year
Cuisine: Middle Eastern
Ingredients: 3 yellow onions, thinly sliced; ¼ cup extra virgin olive oil; Kosher salt; 3 lbs (8 medium) russet potatoes; 4 large eggs; 1 1/3 lb Wagon Wheel, grated (about 5 cups) (You can also substitute another good, slightly sharp melting cheese, like Asiago or a slightly sharp cheddar); Freshly-ground black pepper; ½ teaspoon sweet Spanish paprika; Thinly sliced flat-leaf parsley, for garnish

3 steps

A recipe for potato kugel, a traditional side dish elevated to main dish status with the addition of cheese

Updated at: Fri, 19 Apr 2024 02:25:57 GMT

Ingredients

0 servings

3yellow onions

thinly sliced

¼ cupextra virgin olive oil

kosher salt

3 lbsrusset potatoes

4eggs

large

1.33 lbWagon Wheel

grated, You can also substitute another good, slightly sharp melting cheese, like Asiago or a slightly sharp cheddar

black pepper

freshly-ground

½ teaspoonsweet Spanish paprika

flat-leaf parsley

Thinly sliced, for garnish

Instructions

Step 1

Heat the oil in a heavy-bottomed pan. Add the onions, season with a large pinch of salt, and stir to coat with oil. Lower the heat to medium-low, cover the pan, and cook, stirring every minute or two, until the onions have softened but have not begun to brown, about 12 minutes. When the onions begin sticking to the bottom of the pan, continue cooking them, covered, but stir more frequently and thoroughly to keep them from browning. As the onions cook, they will begin to take on a golden color and the smaller pieces will break into thinner threads that stick to the pan more frequently and will require more stirring. When the onions have shrunk to about a quarter of their original volume (or less) and are turning golden (about 25 minutes total cooking time), remove the lid and cook, stirring until they become golden brown and translucent, with some darker spot, another 15–20 minutes. Drain any excess oil from the onions, and set them aside.

Step 2

Preheat the oven to 400°. Peel the potatoes and grate them (ideally in a food processor with a grating disk). Transfer them to a colander, rinse well, and then use your hands or a clean kitchen towel or cheesecloth to squeeze out as much of their moisture as possible. (If you use a towel, be aware that the potatoes will stain the cloth brown.) Lightly beat the eggs in a large bowl, then add the potatoes, the onion, and one third of the cheese (about 1 2/3 cups). Season well with salt and pepper, add the paprika, and mix thoroughly (the egg will barely coat the rest of the ).

Step 3

Transfer the mixture to a 9” x 13” casserole dish, and flatten it with a rubber spatula or the back of a spoon. Sprinkle the remaining (3 1/3 cups) cheese on top in an even layer. Bake the kugel until it is cooked through, about 45 minutes. If the cheese on top isn’t bubbly and golden, put the casserole dish under the broiler until the cheese is done. Let the kugel sit for about 10 minutes, so that the cheese can firm up a bit, then sprinkle with the parsley just before serving.