For a delicious, homely dish this Passover you need look no further than this recipe for Potato Kugel Gratin. Full of simple yet bold flavours, this is sure to provide the hearty fare that everyone at your table has been looking forward to.
INGREDIENTS
125g Rakusen’s Fine Matzo Meal
1.5kg baking potatoes
250g shallots
4 eggs
150ml olive oil
225ml chicken stock or broth
Coarse salt
Pepper
2 tbsp thyme
1 tbsp rosemary
METHOD
Preheat the oven to 200 degrees. Mix 4 teaspoons of coarse salt and a teaspoon of pepper together in a bowl. Grease a baking dish with 40ml of the olive oil and lightly sprinkle the salt and pepper mix evenly over it.
Peel the potatoes and then cut them into thin slices roughly half a centimetre wide. Arrange the potato slices on their sides in the baking dish. Thinly slice the shallots and intersperse them amongst the potatoes in the dish. Season evenly with thyme and rosemary. Brush the potatoes with the remaining 110ml of olive oil and season with more salt and pepper to taste.
Break the eggs into a separate bowl and mix with the chicken stock. Season with salt and pepper. Add in the Matzo Meal and mix well. Gently pour the mixture over the potatoes, ensuring that it is spread evenly and fills the gaps between the potatoes. Cover the baking dish with greaseproof paper and tin foil, and then place on the middle shelf in the oven.
Cook for 45 minutes before removing the foil and greaseproof paper. Cook for a further 40 minutes or until the potatoes have browned. Allow the dish to cool for at least 15 minutes before serving.
