Savoury Potato Kugel Recipe
Hello, seasonal-food lovers!
Last week, I had a pot-luck dinner to go to, and had no time to make a grocery trip for anything specific. Instead I chose my dish based on the tried-and-true technique known as “What Do I Have In The Fridge“.
What I had in the fridge.
- One Rutabaga
Hmmm! Right. Kugel it is!
Now some of you are surely already familiar with this term but I had no idea what “kugel” was other than “something with noodles”.
As it turns out, kugel is a traditional Jewish dessert or side-dish – like a sweet quiche or a strata – typically made with potatoes or noodles as well as eggs, milk and cottage cheese or, sometimes, sour cream.
The kugel I made is a savoury dish – less popular that its sweeter cousin, but still delicious. Here’s my recipe.
You Will Need
- A Cutting board
- A sturdy knife (I actually use a small hatchet for rutabagas, but use what works for you)
- Large sauce pan
- Potato masher
- Electric hand mixer
- Fork or other hand mixing tool
- Large, shallow casserole dish
- Two mixing bowls (one very large, one medium-sized)
- A rubber spatula
- A colander
- 1 small rutabaga, peeled diced (~2 C)
- 3 large potatoes, peeled and diced (~4 C)
- ½ a celeriac, peeled and diced (~1 C)
- 1 shallot, peeled and diced
- 1 tsp salt
- 2 tbsp butter or margarine + extra to butter the casserole dish
- 7 large eggs, separated
- 1 C cream (or milk)
- ¼ C chevre (soft goat cheese)
- 1 tsp each: black pepper, salt, garlic powder, savory
- 1 C grated Asiago cheese
- 1 C grated old cheddar cheese (to top)
- Preheat the oven to 350F.
- Peel and dice the vegetables (aim for one-inch cubes or smaller, but they don’t have to be even).
- Put the diced vegetables in the sauce pan and cover with water. Add the first tsp of salt and bring to a boil. Boil until vegetables are very soft and easy to mash.
- While the vegetables are boiling, separate the seven eggs. Put the whites in the large bowl and yolks in the medium-sized bowl.
- Beat the egg-whites with the electric mixer until they form stiff peaks.
- To the yolks, add the cream, chevre, salt, pepper, savory, and garlic powder. Beat these together until they are creamy and well-mixed.
- Once the vegetable are boiled, drain them in the colander. Add the 2 tbsp to the empty sauce pan, then put the boiled vegetables back in the sauce pan and, using the potato masher (or the electric mixer), mash the vegetables until smooth.
- Add the yolk mixture and the grated asiago cheese to the mashed vegetables and mix, using the fork, until well-integrated.
- Add the vegetable mixture to the very large bowl of egg-whites. Mix until well-integrated.
- Grease the casserole dish with the extra butter. Pour the mixture into the casserole dish. Sprinkle the grated cheddar cheese over the top.
- Bake in the oven for at least one hour (more if you are using a deep dish, rather than a shallow one), or until the crust is a rich brown and a fork, inserted into the kugel, comes out damp, but clean.
- Allow kugel to sit for five minutes before serving.
This dish works as a side or a main, and is good with broccoli or steamed winter greens like collards or kale.
Try it out and let me know how it goes.