Happy Hanukkah! I guess I really should have posted this recipe yesterday, but that’s just my poor timing.
I have only eaten kugel once in my life, and I can’t remember if I liked it or not, but what I do know is that I love this spiralized kugel.
Kugel, for those who haven’t heard of or had it, is a casserole dish that’s most commonly served on Shabbat or Jewish holidays. There are different variations, but today, I’m tackling the potato version!
My mother is actually Jewish. My father is Roman Catholic. While neither of them are particularly religious now, I still am proud to be raised under both belief systems and cultures.
I tend to identify more with my father’s side of the family, since I spent time with them and their Italian-American heritage. You know, where my grandmother washed my mouth out with soap when I said “pee” instead of “tinkle,” forced me to blow dry my hair before church and where my grandfather cooked up all of those flawless meatballs.
Regardless, you don’t need to be Jewish or religious to enjoy this kugel. I mean, it’s hard to resist potato and eggs. I’ve made a thin version, by spreading it out in an 8.5 x 11 inch baking dish, but if you like your kugel thicker, just use a smaller baking dish!
When I was asking around about preparing potato kugel, I kept hearing “grate, grate, grate.” Since I own a little hand grater, the thought of grating all of those potatoes seemed absolutely dreadful.
Of course, spiralizing a potato was muuuuch less daunting. With a couple of minutes spiralizing potatoes, I was done with the prep!
Even if you’re not celebrating a Jewish holiday, this kugel is an easy-to-prepare way to make a satisfying side dish casserole. It also works well for breakfast – just cut into squares and serve alongside some bacon or a tofu scramble.
What are your favorite holiday recipes that you’d like to see Inspiralized?
Nutritional Information & Recipe
Spiralized Potato Noodle Kugel
- ½ cup water
- 1 small yellow onion
- 3 large eggs + 1 large egg white beaten
- 2 large Idaho potatoes peeled, Blade C (about 2 pounds)
- 2.5 tablespoons gluten-free matzo meal
- salt and pepper
- ¼ teaspoon ground nutmeg
- 1 tablespoon extra virgin olive oil
- Preheat the oven to 450 degrees.
- Bring one half cup of water to a boil in a small pot. While bringing to a boil, peel and spiralize the onion. Set aside in a large bowl with the eggs, potato noodles, onion, matzo meal, ground nutmeg and season generously with salt and pepper. Stir well and add in the boiling water.
- Heat an 8 by 11.5” baking dish over high heat with the olive oil on the stovetop until the oil crackles when you flick water in it. Once heated, pour in the potato noodle mixture.
- Transfer the baking dish to the oven and bake for 20 minutes. Lower the temperature to 375° and bake for 25-30 minutes longer, until golden and crisp on the sides.
- Switch the oven to broil and broil the dish as close to the heat as possible for about 2 minutes or until the top browns and crisps. Let the potato kugel stand for at least 10 minutes before serving.