Potato Kugel Gluten Free Food

POTATO KUGEL (GLUTEN FREE)

Steps:

• Shred potatoes, garlic and onions in food processor or with hand grater.
• Put oil in baking pan (casserole dish or foil "lasagna" pan). Heat in oven while mixing ingredients.
• Put shredded potatoes, garlic and onions in large bowl. Add salt pepper and eggs.
• Pour two tablespoons of the hot oil into the mixture. Blend well and pour back into hot pan.
• Bake at 400 degrees Fahrenheit for about 45 minutes or until browned.

SLOW COOK POTATO KUGEL (GLUTEN FREE!)

Steps:

• Preheat oven to 420°F.
• Take your baking trays - 2 medium rectangle - and place the oil in them and swirl around a bit. Then place them in the oven to heat.
• Peel all your potatoes and place them in to your bowl of cold water.
• In a seperate bowl, place your eggs, oil, salt, pepper and garlic. Beat together till combined.
• Get out your food processor and using the smallest grater setting, grate the onions and potatoes.
• Immediately add to the liquid.
• Mix together thoroughly.
• Take baking trays out of the oven - CAREFULLY!
• Pour any excess oil in to the grated potatoes.
• Place grated potatoes in to the baking tray, without squeezing out any of the liquid.
• Pour liquid that is left in the bowl over the potatoes and place in the oven.
• Bake on 420f for 30 minutes then turn down to 200f. Leave in for 5-7 hours.

POTATO KUGEL

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
• Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
• Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
• Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.

POTATO KUGEL (PASSOVER & GLUTEN-FREE)

Steps:

• Preheat oven to 425°F degrees.
• Place the oil into a large 9- by 13-inch rectangular baking pan; set aside.
• Fill a large bowl with cold water and add some ice cubes. Peel the potatoes and place them into the bowl of cold water. This will prevent them from turning brown.
• Finely chop the onions in the container of a food processor fitted with a metal blade. Remove them to a large bowl. Cut the potatoes into chunks and place them into the food processor; process until almost smooth. Add the potatoes to the onions.
• Add the salt, pepper, and sugar to the potato mixture. Add the eggs and stir until thoroughly combined.
• Place the baking pan with the oil into the oven. When the oil sizzles, carefully remove from oven and spoon some of it into the potato mixture. This will help make the kugel fluffy. Mix well. Pour the potatoes into the oiled pan. Bake, uncovered, for 1 hour.