Side Dish Sunday: Potato Kugel

Passover may have already come & gone this year, but one of my favorite dishes works for any Sunday (or Sabbath).

•  4 tablespoons olive oil
• 1 large onion, finely chopped
• 3 large eggs + 1 large egg white
• 1/4 cup packed fresh flat-leaf parsley, finely chopped
• 1 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon fresh thyme leaves, chopped, plus additional sprigs for garnish
• 3 pounds all-purpose potatoes

Preheat oven to 400°F. Brush shallow 2-quart ceramic or glass baking dish with 1 tablespoon olive oil.

 

In a large skillet, heat 1 tablespoon oil on medium until hot. Add onion and cook until golden brown and tender, stirring occasionally -- about 8 or 9 minutes. Meanwhile, in large bowl, combine eggs, egg white, parsley, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until eggs are blended. Add thyme to skillet and cook 1 minute, stirring. Remove skillet from heat.

 

Peel potatoes and grate in food processor with grating attachment or on the large holes of a box grater. Add potatoes to egg mixture, then add onions. Stir until well blended. Transfer potato mixture to prepared dish and spread in even layer. Brush top of potatoes with remaining olive oil.

 

Bake 60 to 70 minutes or until browned on top and tip of small sharp knife pierces easily through potato mixture. Cool in pan 10 to 15 minutes. Garnish with thyme sprigs; serve warm.

 

(To make ahead, cool completely, cover with foil, and refrigerate up to overnight. Reheat, covered, in 400 °F oven about 30 minutes or until warm.)