My Mother's Crispy Potato Kugel with Rosemary and F

Name: My Mother's Crispy Potato Kugel with Rosemary and Fried Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large russet potatoes, peeled and quartered; 2 yellow onions, peeled and quartered; 5 large eggs; 1/4 cup all purpose flour; 1/2 cup extra virgin olive oil; 2 1/2 teaspoons kosher salt, plus additional for seasoning; 2 teaspoons freshly ground black pepper; 2 teaspoons finely chopped fresh rosemary; 2 garlic cloves, finely chopped; 3 shallots, peeled and thinly sliced crosswise

Servings: persons

1
Preheat the oven to 400F.
2
Fit a food processor with a medium grating blade.
3
With the motor running, alternate pushing the potato and onion chunks through the feed tube.
4
Transfer the mixture to a dish towel-lined colander.
5
Wrap the mixture in the towel and squeeze out as much excess liquid as possible.
6
In a large bowl, whisk together the eggs, flour, 1/4 cup oil, salt, pepper, rosemary, and garlic.
7
Heat 1 tablespoon of the remaining oil in a 9-inch, slope-sided skillet.
8
Add the shallots in a single layer over high heat.
9
Let sit several minutes before stirring.
10
Continue to cook, stirring occasionally, until the shallots are crispy and dark brown, about 7 minutes total.
11
Fold the potato mixture and shallots in the egg mixture.
12
Return the skillet to high heat and add the remaining 3 tablespoons oil.
13
Tilt the skillet to grease the bottom and sides of the pan.
14
Carefully press the potato mixture into the pan.
15
Cook over high heat for 3 minutes (this will help sear the bottom crust of the kugel).
16
Transfer the pan to the oven and bake until the potatoes are tender and the top of the kugel is golden brown, 1 to 1 1/4 hours.
17
Place the kugel under the broiler for 1 to 2 minutes to form a crisp crust on top (watch carefully to see that it does not burn).
18
Run an offset spatula around the edges and bottom of the kugel and carefully invert it onto a large plate or platter.
19
Sprinkle with salt and serve.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 large russet potatoes, peeled and quartered, 2 yellow onions, peeled and quartered, 5 large eggs, 1/4 cup all purpose flour, and more.

Yes, My Mother's Crispy Potato Kugel with Rosemary and Fried Shallots falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

My Mother's Crispy Potato Kugel with Rosemary and Fried Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions