Recipe By Brynie Greisman
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.)
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two load pans with parchment paper and spray with cooking spray.
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.
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.
Add eggs one at a time and mix quickly until incorporated. Taste and adjust seasoning if necessary.
Pour into prepared loaf pans. Bake for 15 minutes.
Prepare potato layer while Yerushalmi kugel bakes.
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.
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.
Cool completely. Turn pan over, gently remove parchment paper, and slice.
Photography: Daniel Lailah.
Food Syling: Amit Farber.
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