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Gluten Free Potato Kugel Gratin
Meg van der Kruik from Beard + Bonnet shares a kosher for Passover vegetarian entree recipe.
Prep Time
45 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 15 mins
Servings: 10 servings
Calories: 328 kcal
Course:
Side Dish
Cuisine:
Middle Eastern
Ingredients
- 5-6 gluten free matzo crackers or 1 cup gluten free matzo meal
- 1/2 cup extra-virgin olive oil
- 3 1/2 pounds Russet potatoes peeled (about 6 large)
- 9 ounces thinly sliced shallots about 5 medium sized
- 1 1/2 tablespoons minced fresh rosemary plus an additional 1/2 tbsp, chopped for garnish
- 1 1/2 tablespoons minced fresh thyme plus an additional 1/2 tbsp, chopped for garnish
- 4 large eggs room temperature
- 1 cup vegan "chicken" broth or regular chicken broth
- kosher salt
- fresh ground pepper
- flaky sea salt, garnish
Instructions
- 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.
Cup of Yum
Notes
- You will also need: mixing bowls, mandoline slicer, food processor, 2 1/2 quart baking dish, pastry brush, baking sheet
Nutrition Information
Calories
328kcal
(16%)
Carbohydrates
45g
(15%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
74mg
(25%)
Sodium
46mg
(2%)
Potassium
817mg
(23%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
165IU
(3%)
Vitamin C
12.8mg
(14%)
Calcium
47mg
(5%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 328
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 46mg | 2% |
| Potassium | 817mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 12.8mg | 14% |
| Calcium | 47mg | 5% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.