Recipe by Chef Kate
A truly lovely, earthy kugel from Jayne Cohen's wonderful cookbook, "The Gefilte Variations."
Top Review by bluemoon downunder
I have loved every Zaar kugel recipe I've tried and this one was no exception. I doubled the garlic (personal taste preference) and added two teaspoons of thyme but otherwise made this exactly to the recipe. Wonderfully clear instructions! If you make this, make it in a larger pan or several pans rather than making it in a deeper pan. That way you'll have more of the wonderfully crisp top layer of the potatoes so there'll be less arguments as to who gets that bit! This recipe makes a lot of kugel which is great! I look forward to enjoying some more of it over the next few days! Thanks Chef Kate!
- 1 ounce porcini mushroom, dried
- 4 tablespoons extra virgin olive oil (plus oil for the pan)
- 3 cups onions, thinly sliced
- salt & freshly ground black pepper
- 2 teaspoons garlic, minced
- 4 lbs baking potatoes, peeled
- 4 large eggs, beaten
Directions See How It's Made
- Soak the mushrooms in two cups of hot water for one hour, until soft; strain through a sieve lined with paper towel or a coffee filter.
- Reserve the soaking liquid.
- Rinse the mushrooms, pat them dry and chop them coarsely.
- Heat the 4 tablespoons of oil in a large, heavy skillet over medium heat.
- Add the onions and saute, stirring, until lightly browned, about 15 minutes.
- Transfer the onions to a bowl and season with salt and pepper.
- In the same skillet, place the mushrooms, garlic and mushroom liquid.
- Cook over high heat, stirring occasionally, until the liquid evaporates.
- Season to taste with salt and pepper and remove from heat.
- Preheat oven to 400°F.
- Generously oil the bottom and sides of a heavy baking dish (a 13" x 9" lasagna pan for example) (an enamelled, cast iron pan works best).
- Grate the potatoes, transfer to a colander, rinse well, drain, and then squeeze out as much liquid as possible with your hands.
- Combine potatoes in a large bowl with the onions, eggs, and a generous sprinkling of salt and pepper.
- Place the baking pan (empty) in the oven for a moment or two until the oil is just sizzling.
- Remove the pan from the oven and layer half the potato mixture in the pan.
- Spread the mushrooms over the potatoes, then add the remaining potato mixture, smoothing the top.
- Drizzle a little olive oil on the top and bake the kugel about 50 minutes, until the top is golden and crisp.
- Remove from the oven and let stand, until it reaches room temperature, at least 30 minutes.
- Reheat 15 minutes at 350°F before serving.