Crispy Leek and Potato Kugel

Leah Klein Leah Klein
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A beautiful holiday side dish packed with incredible texture and deep flavor, this recipe takes a classic favorite to a whole new level. The addition of sweet, tender leeks to traditional potato kugel is something really special and delicious.

2h 20m 6
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Parve

Contains: Egg

Directions

  1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

  2. Using the kugel blade on a food processor, blend the potatoes, eggs, 1/2 cup oil, seltzer, leeks, salt, black pepper, garlic powder, and onion powder until fully combined.

  3. Pour the mixture into a 10-inch round greased baking pan. Pour the remaining two tablespoons of oil over the top.

  4. Bake uncovered at 450 degrees Fahrenheit for one hour. Lower the oven temperature to 350 degrees Fahrenheit and bake for another hour until set and golden brown.

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Sponsored by Beleaves

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2 Comments

Roni Lichtman •

How many pounds of potatoes should be used?

Raquel Malul Kosher.com Team •
Reply to Roni Lichtman

Hi! You’ll want to use approximately 2 1/2 pounds of potatoes for this recipe. Enjoy!

Avital Weber •

Can I substitute fresh leeks for frozen?

Raquel Malul Kosher.com Team •
Reply to Avital Weber

Hi! Yes, you should be able to, but I just tried the frozen ones today and they were great!!