Crispy Potato-Leek Kugel

Ingredients for Crispy Potato-Leek Kugel

• 9 medium russet potatoes (about 2.0kg), peeled

• 110ml vegetable oil, divided

• 3 medium leeks, white and pale-green parts only, thinly sliced crosswise

• 2 1/2 teaspoons kosher salt, divided, plus more

• 3/4 teaspoons freshly ground black pepper, divided

• 2 garlic cloves, finely chopped

• 1 small onion

• 4 large eggs, lightly beaten

• 1 tablespoon plus 1 teaspoon fresh thyme leaves, divided

• An 8x8" baking pan

Preheat oven to 375°. Cut 4 potatoes into 1" chunks and place in a medium pot. Cover with cold water by 1". Season water generously with salt, bring to a boil over medium-high heat, and cook until potatoes are tender, 10-12 minutes. Drain well, transfer to a large bowl, and mash with a potato masher; set aside.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium until shimmering. Add leeks, 1/4 teaspoons salt, and 1/4 teaspoons pepper and cook, stirring frequently, until softened and golden, 5-8 minutes. Add garlic and cook until fragrant, 1-2 minutes more. Remove pan from heat and let cool slightly.

Grease bottom and sides of an 8x8" baking pan with 2 tablespoons oil. Place pan in oven for 10 minutes.

Meanwhile, grate 3 potatoes and onion using the large holes of a box grater or a food processor fit with a shredding blade. Wrap potatoes and onion in a clean dishtowel or several layers of paper towels and squeeze out as much liquid as you can; add to the bowl with the mashed potatoes. Stir in sautéed leeks and garlic, eggs, 2 tablespoons oil, 1 tablespoon thyme, 2 teaspoons salt, and 1/4 teaspoons pepper; mix until well combined.

Thinly slice remaining 2 potatoes and toss with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoons salt, and 1/4 teaspoons pepper in a medium bowl; set aside.

Carefully remove preheated pan from oven and transfer potato-onion mixture to the pan (it should sizzle when it hits the hot oil). Smooth top with a spatula. Layer potato slices over the top in a shingled fashion. Bake until golden brown and cooked through, 60-75 minutes. Heat grill; grill kugel until crispy crust forms, 1-2 minutes, watching carefully so it does not burn. Let cool briefly, then cut into squares to serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.