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Potato Kugel Gratin

Recipe photo courtesy of Johnny Miller

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

Source: Martha Stewart Living, April 2013
Total Time Prep Servings



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How would you rate this recipe?
  • 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!
    • jaymacjs
      14 APR, 2019
      You can't use panko bread crumbs for Passover
  • 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!

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