Rating: 3 stars
327 Ratings
  • 5 star values: 48
  • 4 star values: 40
  • 3 star values: 128
  • 2 star values: 87
  • 1 star values: 24

In this recipe for a classic Passover side dish, potato kugel gratin, matzo meal is the key to a golden-brown crust.

Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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)

327 Ratings
  • 5 star values: 48
  • 4 star values: 40
  • 3 star values: 128
  • 2 star values: 87
  • 1 star values: 24
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: 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: 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!
Advertisement
Rating: Unrated
03/21/2013
Just Lovely!
Rating: Unrated
03/21/2013
Great Recipie!