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Recipe by Brynie Greisman

Layered Potato Yerushalmi Kugel

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Layered Potato Yerushalmi Kugel
Parve Parve
Medium Medium
12 Servings
Allergens

Contains

- Gluten - Wheat - Egg
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

Put two favorites together and you get one superb side dish. Everyone loves the combo. Thanks to Leah Glazer and RL Levin.   Yields 2 loaf pans, 12 slices each (Slices are big so you can cut each in half down the center, if desired, and double your yield.)

Ingredients

Yerushalmi Kugel

  • 1/2 cup plus 3 tablespoons sugar, divided

  • 4 cups boiling water

  • 1 and 1/2 – 2 teaspoons pepper

  • 2 teaspoons salt

  • 1/2 teaspoon Gefen Paprika

Potato Kugel

  • 10 medium potatoes, finely grated

  • 1 medium onion, finely grated

  • 4 eggs

  • 1/3 cup Mishpacha Flour (or potato starch)

  • 1/3 cup oil

  • salt, to taste

  • pepper, to taste

Directions

For Yerushalmi Layer

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two loaf pans with Gefen Parchment Paper and spray with cooking spray.

2.

Place half a cup of sugar in a five- or six-quart saucepan and cook over medium heat until liquidy and brown, about 6–10 minutes.

3.

Pour the water into the saucepan (take care because it can spritz) and mix. Add spices, oil, and uncooked noodles. Let cook till ready, adding three tablespoons sugar while it cooks. When done, mix and remove from heat. Let cool approximately 5–10 minutes.

4.

Add eggs one at a time and mix quickly until incorporated. Taste and adjust seasoning if necessary.

5.

Pour into prepared loaf pans. Bake for 15 minutes.

For Potato Layer

1.

Place grated potatoes and onions in a large strainer and squeeze out all liquid. Transfer to a large bowl and mix together with the other ingredients (you can heat the oil in the oven first if preferred). Adjust seasoning if necessary.

2.

Remove Yerushalmi kugel from oven and carefully pour potato kugel mixture evenly into the two pans. Slide back into the oven and continue baking until potato kugel is crispy and brown (I sometimes raise the temperature to 400 degrees Fahrenheit [200 degrees Celsius]), approximately 45–60 minutes.

3.

Cool completely. Turn pan over, gently remove parchment paper, and slice.

For Potato Layer

Prepare potato layer while Yerushalmi kugel bakes.

Credits

Photography: Daniel Lailah. Food Syling: Amit Farber.

Recipe tags

freezer-friendly holiday Jewish cuisine jewish food kugel savory sides traditional traditional Jewish food twists on tradition two-tone with a twist
Layered Potato Yerushalmi Kugel

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sarah
sarah
6 months ago

delish!!!

0
Esti Vann
Esti Vann
5 years ago

Freeze Does this freeze well? If yes, how do you defrost?

Thanks

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Cnooymow{shman
Cnooymow{shman
Reply to  Esti Vann
5 years ago

I would take straight from the freezer to an oven.

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Eoyo
Eoyo
Reply to  Cnooymow{shman
5 years ago

Thanks!

0
wpdiscuz   wpDiscuz

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