Inspired by the flavors of potato-leek soup, this kugel is creamy on the inside and crispy on the outside.
Serves 6 as a side dish. Note: If you have a cast-iron skillet, you can bake the kugel right in it.
- 4 large russet or Idaho potatoes
- 2 leeks
- 1 small onion
- 2 tablespoons flour
- ¼ teaspoon baking powder
- 1 large egg
- 1 tablespoon fresh thyme
- Black pepper
- Olive oil
- Preheat your oven to 375 degrees.
- Trim off the root of the leeks, cut in half lengthwise and rinse well under cold water. Slice the leeks and onion into quarter-inch pieces.
- Set your cast iron skillet or sauté pan over medium-low heat and add two tablespoons olive oil, leeks, onion, thyme, heavy pinch of salt and five grinds of black pepper. It might look like not everything will fit in the pan, but the onions and leeks will shrink as they cook. Cook for 8-10 minutes until the onion begins to turn translucent.
- Peel the potatoes and use the largest setting on your box grater or grater attachment to shred the potatoes directly into a clean tea towel.
- Gather the corners of the tea towel to make a pouch and squeeze as much water as you can from the potatoes (this is best done over the sink). Transfer to a mixing bowl.
- Add the flour, baking powder and egg to the potatoes, stirring well to combine. Stir in the onion-leek mixture and return everything to the cast-iron pan or into an oiled 9×12 baking dish.
- Bake for 45-60 minutes, until the top is golden brown.