Cheesy Potato and Parsnip Kugel

Growing up in a Jewish household, kugel was a holiday staple. It's basically a casserole style dish that can be made with either noodles (typically sweet) or potatoes (typically savory). Because of the no-flour restriction of Passover, noodle kugel usually appeared at Rosh Hashanah but, to tell the truth, I'd be just as happy if it never appeared at all. Potato kugel, on the other hand, was always welcome.

The classic version contains grated potatoes, grated onions, eggs and matzo meal all baked in a casserole dish. Perfectly fine but I knew I could do better.

I'm a stickler for hand grated potato latkes but I actually prefer a larger shred for the kugel which meant I could give my knuckles a break and use the shredding attachment of my food processor. And while grated onion are fine, sauteed onions are way better and well worth the extra step. I'm also a fan of mixing root veggies and like the combo of potatoes and parsnip. Finally, a little cheese never hurt anything.

Potatoes are always part of a holiday meal in my house but, the fact is, they're often part of my meals all year long. I keep a big basket on my counter full of potatoes, onions and garlic and I get antsy when the stock runs low. Idaho® russet potatoes, loose or in a 5 lb. bag, are on the first display bin in my market and always the first thing into my shopping cart. They have the "Grown in Idaho" seal and their growing conditions mean less water, more potato and better flavor. Inexpensive, nutritious and completely delicious. Enjoy!

Cheesy Potato and Parsnip Kugel

by Hungry Couple

Prep Time: 20 Minutes

Cook Time: 1 Hour

6071497

Servings: 4 servings

Ingredients:

·         4 Idaho® potatoes, peeled

·         1 parsnip, peeled

·         1 tablespoon olive oil

·         1 onion, peeled and diced

·         2 eggs

·         ¼ cup matzo meal

·         4 oz. grated Gruyere cheese

·         2 tablespoons chopped parsley

·         1 teaspoon salt, or to taste

·         1/2 teaspoon pepper, or to taste

Directions:

1.      Pre-heat oven to 350° F.

2.      Add the olive oil and diced onions to a pan and sauté on medium heat until very lightly caramelized.

3.      Using the shredding attachment of a food processor, shred the potatoes and parsnip and add to a large mixing bowl. Fold in the sautéed onion, eggs, matzo meal, parsley, salt, pepper and half the cheese.

4.      Pour the mixture into a casserole dish (approx. 10”) and top with the remaining cheese. Bake for 1 hour and serve warm.

This recipe was sponsored by the Idaho Potato Commission. Thank you for supporting the products I love and use in my kitchen.