Utterly simple and always satisfying. Potato kugel at its very best! Serve with fresh vegetable sticks and a light dressing, and a scoop of cottage cheese, if desired.
Meal-in-One Potato Casserole
Recipe By Brynie Greisman
- Cooking and Prep: 1 h 55 m
- Serves: 8
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Contains:
Ingredients (12)
Main ingredients
Start Cooking
Prepare the Casserole
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Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
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Sauté onions in butter and oil for about five minutes over moderate heat.
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Add mushrooms, if desired, salt, and black pepper and sauté another five to eight minutes.
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Meanwhile, chop potatoes finely in the food processor, using the knife blade. Drain and set aside.
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Combine onion mixture with potatoes in a large bowl. Mix in eggs and sour cream.
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Lightly oil the bottom of a 9x13-inch (23x33-centimeter) pan (glass recommended).
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Sprinkle bottom with cornflake crumbs.
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Pour kugel mixture into pan and spread evenly. Dust top with paprika and dill.
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Bake one to one and a half hours, uncovered, until crisp on top and potatoes are soft.
Tip:
Every oven differs, but mine needed almost one and a half hours to cook this casserole. Serve with applesauce and sour cream, sprinkled with cinnamon, if desired.
Variation:
This can be made for Passover using any crumb topping. Try Heaven and Earth Veggie Coating crumbs, Haddar Passover Pretzel Crumbs, or Gefen Nut Crumbs.
Credits
Photography: Daniel Lailah.
Food Styling: Amit Farber.
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