Potato Kugel Passover Gluten Free Food

GLUTEN FREE POTATO KUGEL GRATIN

Steps:

• Preheat the oven to 425°F with a rack in the upper third. Combine 4 teaspoons Kosher salt and 1 teaspoon pepper in a small bowl. Lightly oil a 2 1/2 quart baking dish and sprinkle the bottom and sides with a teaspoon of the salt and pepper mixture. Set the pan and the remaining salt and pepper mixture aside.Place the matzo crackers in the bowl of a food processor and process until the crackers become a fine meal. Set aside.
• Using the food processor with a slicing disk set to 1/8-inch, or a mandoline, cut the potatoes into slices. Arrange the potatoes in stacks of 10 vertically in the baking dish. Alternating directions of the stacks of ten to create a basket weave pattern. Once all of the potatoes have been arranged wedge the thin slices of shallots in between the stacks of potatoes and sprinkle the rosemary and thyme over the top of the potatoes. Brush the potatoes with the olive oil and sprinkle with the remaining salt and pepper mixture. Place the pan on a rimmed baking sheet.
• Whisk together the eggs and broth in a medium sized bowl. Add the matzo meal and stir to combine. Pour the mixture evenly over the potatoes , tapping the baking sheet gently on the counter to ensure that the matzo mixture settles to the bottom of the dish.
• Cover the baking dish with a sheet of parchment, then with foil, and transfer to the preheated oven. Bake for 45 minutes. Remove the foil and the parchment, rotate the pan and continue baking until the potatoes are tender when pierced with the tip of a pairing knife, about 40 minutes.
• Garnish with the additional rosemary and thyme and sprinkle with flaky sea salt. Let rest for 15 - 20 minutes before serving.

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 (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.

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.

CONFETTI VEGETABLE KUGEL (PASSOVER)

Steps:

• Preheat oven to 375°F
• Grate zucchini, carrots and sweet potatoes. (Can be done in the food processor.) Finely mince onions, garlic, parsley and basil. Combine all ingredients in a large mixing bowl and mix well.
• Spray a 3 quart rectangular or oval casserole with non-stick spray. Add vegetable mixture and spread evenly. Bake at 375°F for 1 hour and 10 minutes, or until golden brown and firm.

PASSOVER POTATO KUGEL

Steps:

• Preheat oven to 350. Grease 8x8 inch pan.
• Wash, peel and cut potatoes into 1/2" to 3/4" chunks. Boil, covered, about 20 minutes. Drain and mash potatoes.
• Render margarine into the pot. Add the salt and pepper. Add eggs.
• Bake for about an hour, or until golden brown.

PASSOVER POTATO KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grate potatoes and onion in a food processor. Transfer to a large bowl and add oil, eggs, salt, and pepper. Mix to combine and place in a 9x13-inch baking dish.
• Bake, uncovered, in the preheated oven for 2 hours.

PASSOVER MINIATURE POTATO KUGEL

Steps:

• Preheat oven to 350.
• Peel veggies and grate.
• Mix together potatoes, onions, carrots, matzah meal, salt and pepper.
• Beat eggs and oil together.
• Stir into potatoto mixture.
• Pour into well greased muffin tins.
• Bake for 1 hour or until edges are browned and crisp.