New This Month

Potato Kugel Gratin


In this potato kugel gratin, matzo meal is the key to a golden-brown crust.

  • Prep:
  • Total Time:
  • Servings: 10

Photography: Johnny Miller

Source: Martha Stewart Living, April 2013


  • 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


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

  2. 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.

  3. 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 Add a comment

  • mommas in the kitchen
    19 APR, 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!
  • Betrix
    31 MAR, 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!
  • twinkle8
    21 MAR, 2013
    Just Lovely!
  • twinkle8
    21 MAR, 2013
    Great Recipie!