What’s Shabbat without potato kugel – even on vacation? This one takes a bit longer to cook than the other recipes, but it is so worth the wait! You can use whatever variety of potatoes you usually use for kugel! I used Yukon Gold, which is my go-to potato.

Directions

Preheat the Betty and combine the kugel ingredients in a large bowl.

Place a sheet of Gefen Parchment inside the Betty. It can either fit exactly like the precut rounds or overlap slightly. Pour in the batter and close the lid. Bake for 30 minutes.

Using a towel to protect your hands, flip the whole machine over. Bake for an additional 20 to 30 minutes, until desired doneness. Flip again and remove with a spatula.

Recipe tags

Betty crocker Classic Jewish foods Kosher for passover Pesach Pizza maker Potato kugels Potato pudding Sara Goldstein Shabbos Skillet Tomatoes_tomahtos Traditional Vacation