Spiralized Potato Noodle Kugel
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Servings 8
- 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.