Name: Yukon Gold Potato Kugel
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: Serves 8
Ingredients: 2 tablespoons olive oil or schmaltz; 1 teaspoon baking powder; ¾ cup egg substitute or 1 egg and 4 whites; 1 tablespoon sweet paprika (optional); 1 large onion, finely chopped (about 2 cups); 3 pounds Yukon gold potatoes, peeled; 1 clove garlic, finely chopped; Salt and freshly ground black pepper; 2 tablespoons finely chopped celery leaves (optional); 3 tablespoons finely chopped parsley (preferably flat-leaf); ½ cup matzo meal or flour

Preparation info

Serves
8

Difficulty
Medium
Ready in
1 hr

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

Is there anything more comforting than a slab of potato kugel? Dense and substantial, succulent and soft, this is Jewish soul food at its best. In the old days, kugel would be made moist and palatable by the addition of schmaltz and gribenes (chicken fat and cracklings). These days, I take advantage of the creamy texture and naturally buttery flavor of the Yukon gold potato to make a kugel that’s loaded with flavor, not fat. (Okay, sometimes I use a little schmaltz—just a little—for frying