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Gallery Potato Kugel Gratin Credit: Johnny Miller Recipe Summary prep: 45 mins total: 2 hrs 30 mins Servings: 10

Ingredients Ingredient Checklist Coarse salt and freshly ground pepper 1/2 cup extra-virgin olive oil, plus more for baking dish 3 1/2 pounds russet potatoes, peeled (about 6 large) 9 ounces shallots, thinly sliced (about 5) 3 tablespoons fresh thyme leaves, plus more for garnish 5 large eggs, room temperature 1 1/4 cups chicken broth 1 cup unsalted matzo meal Flaky sea salt, such as Maldon, for serving

Gallery Potato Kugel Gratin Credit: Johnny Miller

Recipe Summary prep: 45 mins total: 2 hrs 30 mins Servings: 10

Potato Kugel Gratin      Credit: Johnny Miller

Potato Kugel Gratin

Credit: Johnny Miller

Potato Kugel Gratin

Recipe Summary prep: 45 mins total: 2 hrs 30 mins Servings: 10

Recipe Summary

prep: 45 mins total: 2 hrs 30 mins

Servings: 10

prep: 45 mins

total: 2 hrs 30 mins

prep:

45 mins

total:

2 hrs 30 mins

Servings: 10

10

Ingredients

Ingredients

  • Coarse salt and freshly ground pepper 1/2 cup extra-virgin olive oil, plus more for baking dish 3 1/2 pounds russet potatoes, peeled (about 6 large) 9 ounces shallots, thinly sliced (about 5) 3 tablespoons fresh thyme leaves, plus more for garnish 5 large eggs, room temperature 1 1/4 cups chicken broth 1 cup unsalted matzo meal Flaky sea salt, such as Maldon, for serving

Directions

Preheat oven to 425 degrees with rack in upper third. Combine 4 teaspoons coarse salt and 1 teaspoon pepper in a small bowl.

Oil a 2 1/2-quart baking dish and sprinkle bottom with some salt-and-pepper mixture. Cut potatoes into 1/8-inch-thick slices with a handheld slicer or knife. Arrange slices vertically in baking dish; wedge in shallots and sprinkle thyme throughout. Brush with oil and season between potato slices with remaining salt-and-pepper mixture. Place baking dish on a rimmed baking sheet.

Whisk together eggs, broth, 1/4 teaspoon coarse salt, and 1/4 teaspoon pepper in a medium bowl. Add matzo meal and stir to combine. Pour mixture evenly over potatoes, tapping baking sheet on the counter to ensure mixture settles to bottom of baking dish. Cover with parchment, then with foil, and transfer to oven. Bake 45 minutes. Remove foil and parchment, rotate baking sheet, and continue baking until potatoes are tender when pierced with the tip of a paring knife, about 40 minutes more. Increase heat to broil and broil until golden brown, about 5 minutes. (Watch carefully to prevent overbrowning.) Garnish with thyme and sea salt. Let rest at least 15 minutes and up to 30 minutes.

Reviews (4)

 Add Rating & Review     328 Ratings   5 star values:        48    4 star values:        40    3 star values:        128    2 star values:        88    1 star values:        24

Reviews (4)

Add Rating & Review     328 Ratings   5 star values:        48    4 star values:        40    3 star values:        128    2 star values:        88    1 star values:        24

Add Rating & Review

328 Ratings 5 star values: 48 4 star values: 40 3 star values: 128 2 star values: 88 1 star values: 24

328 Ratings 5 star values: 48 4 star values: 40 3 star values: 128 2 star values: 88 1 star values: 24

328 Ratings 5 star values: 48 4 star values: 40 3 star values: 128 2 star values: 88 1 star values: 24

  • 5 star values: 48 4 star values: 40 3 star values: 128 2 star values: 88 1 star values: 24

    Martha Stewart Member     Rating: 2.0 stars       04/09/2020   Not great. Or if and pretty much tasteless. Agree with the reviewer who said more taste in a baked potato.  

Martha Stewart Member     Rating: Unrated       04/19/2013   Delicious recipe; it was easy using a minimal number of ingredients. I did alter the recipe a bit by not peeling the potatoes and used panko bread crumbs in place of the matzo meal - I couldn't find it! The panko produced a beautiful golden brown crust! I found it wasn't necessary to use 1/2 c of the olive oil. Instead, I lightly drizzled it over the potatoes versus brushing it on them. OOPS! I also forgot to broil the dish, but it really didn't matter. The cooking time was spot on!  

Martha Stewart Member     Rating: 1 stars       03/31/2013   Made this dish and it wasn't anything special. Not bad, but certainly not great. No real flavor. Could have eaten a plain baked potato and it would have tasted better, unfortunately. The picture lured me in!  

Martha Stewart Member     Rating: Unrated       03/21/2013   Just Lovely!  

Martha Stewart Member     Rating: Unrated       03/21/2013   Great Recipie!

    Martha Stewart Member

    Rating: 2.0 stars 04/09/2020

Not great. Or if and pretty much tasteless. Agree with the reviewer who said more taste in a baked potato.

Rating: 2.0 stars

Rating: Unrated 04/19/2013

Delicious recipe; it was easy using a minimal number of ingredients. I did alter the recipe a bit by not peeling the potatoes and used panko bread crumbs in place of the matzo meal - I couldn’t find it! The panko produced a beautiful golden brown crust! I found it wasn’t necessary to use 1/2 c of the olive oil. Instead, I lightly drizzled it over the potatoes versus brushing it on them. OOPS! I also forgot to broil the dish, but it really didn’t matter. The cooking time was spot on!

Rating: Unrated

Rating: 1 stars 03/31/2013

Made this dish and it wasn’t anything special. Not bad, but certainly not great. No real flavor. Could have eaten a plain baked potato and it would have tasted better, unfortunately. The picture lured me in!

Rating: 1 stars

Rating: Unrated 03/21/2013

Just Lovely!

Great Recipie!

All Reviews for Potato Kugel Gratin

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Potato Kugel Gratin

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest