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Spiralized Potato Noodle Kugel

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 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

Instructions

  • 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.