Our family’s annual Chanukah dinner typically consists of Brisket, Latkes and Apple Sauce, Green Beans and Kugel. It’s been easy to modify this meal to our Paleo lifestyle – with the exception of the Kugel, which is a baked pudding. It’s usually made with egg noodles, sour cream, cottage cheese and sugar – just to name a few NOT so Paleo ingredients!
We have continued to indulge in this once a year treat because it’s tradition and quite frankly – delicious! However, this year – I went in search of a Paleo option and discovered this Potato Kugel recipe from foodandwine.com.
While it was slightly more labor intensive than a typical recipe we normally prepare and share here – it was totally worth the extra time and effort!! Plus – it’s a great recipe to get the kids involved with, since it requires getting your hands messy…
If you’ve never cooked with shallots, they are a type of onion that has a sweet and mild flavor with a hint of garlic. This is what they look like after being thinly sliced and cooked in olive oil.
I’ve been shredding potatoes for years – since this is the same process used to make Latkes. The easiest and quickest way is to use a food processor with a shredding disc. Here’s the fun part for the kids – once you’ve grated the potatoes, take a handful at a time and firmly squeeze them to remove the excess water. This will allow the Potato Kugel to crisp up instead of being soggy.
Once you’ve added the other ingredients, spread the mixture into a hot cast iron pan, then bake it….
…to a crispy brown!
The white potato has recently made it’s way back into the Paleo lifestyle – but if you prefer to avoid white potatoes, you could substitute sweet potatoes for this recipe.
The Potato Kugel tasted very much like a Latke – so as is the Jewish tradition – I served it with homemade applesauce and a small dollop of sour cream. Whether you celebrate Chanukah or not – this is a pretty awesome side dish to serve with a hearty meat for a Paleo comfort food style dinner.
- 1½ cup olive oil - divided into 1 cup and separate ½ cup portions.
- 4 - 6 large shallots - thinly sliced
- 5 lbs potatoes - peeled and shredded
- 1 large sweet onion, coarsely grated
- ⅓ cup arrow root
- ½ tsp black pepper
- ⅛ tsp nutmeg
- 5 large eggs - beaten
- 2 large egg yolks - beaten
- 1 cup boiling water
- Preheat the oven to 450 degrees.
- In a medium sauce pan, heat the 1 cup of olive oil, add the shallots and cook over high heat until golden and crispy.
- Using a slotted spoon, transfer the shallots to a plate.
- Reserve the shallot oil for later use.
- After you peel the potatoes, use a food processor to coarsely shred or grate the potatoes.
- Working in batches, take a hand full of shredded potatoes and firmly squeeze out as much liquid as possible, transferring the potatoes to a large bowl as you go.
- Once you are finished, add the grated onion, arrow root, salt, pepper and nutmeg and stir well to combine.
- Gently beat the whole eggs and egg yolks, then add to the mixture along with the ½ cup olive oil and boiling water, stir well.
- Heat a large cast iron skillet or cast iron baking dish over high heat until it is very hot to the touch.
- Add 2 tablespoons of the reserved shallot oil and heat until smoking.
- Spread the potato mixture into the sizzling cast iron skillet or baking dish, then place in the over and bake for 20 minutes.
- Then lower the heat to 375 degrees and bake for another 40 minutes, until golden and crisp on the sides.
- Finally - turn the oven to broil for just 2 minutes, to add to the browning and crispiness on top.
- Let the kugel sit for 20 minutes before cutting.
- Serve with a side of apple sauce and or sour cream.
Join our Community & Get The Cavemamas Favorite Things we think you should know about!
Subscribe to get our latest content by email.