A Seasonal Take on a Holiday Classic
A traditional potato kugel takes on an autumnal character when sweet potatoes, carrots and parsnips join the mix, adding natural sweetness and depth. Schmaltz supplies rich flavor, and a panko topping bakes crisp and golden, contrasting nicely with the tender interior. If you prefer, matzo meal can stand in for the panko. Shredding with a food processor's shredding disc cuts down on prep time for this generously sized casserole. It fits Rosh Hashanah, Thanksgiving or any festive occasion that calls for a hearty, crowd-pleasing side.
Info
- Cook time: 30 minutes
- Total time: 1 hour 40 minutes
- Yield: 8 to 10 servings
Ingredients
- 1 1/2 pounds russet potatoes, peeled (about 3 small)
- 12 ounces sweet potatoes, peeled (about 2 small)
- 8 ounces carrots, peeled (about 2 large)
- 8 ounces parsnips, peeled (about 2 large)
- 1 medium onion, quartered
- 3 tablespoons potato starch
- 1/2 cup chopped fresh chives, plus more for garnish
- 1/2 cup melted schmaltz or vegetable oil
- 4 large eggs
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper
- 3/4 cup panko
Instructions
- Set a 9-by-13-inch ceramic or enameled cast-iron baking dish on the oven's middle rack and heat the oven to 425 degrees F.
- Shred the russet potatoes using a food processor's shredding disc or the coarse holes of a box grater. Move the potatoes into a clean kitchen towel and squeeze the excess liquid out into a large bowl. Leave the potatoes in the towel and give the white starch a minute or so to settle out of the liquid in the bowl.
- Pour the liquid off carefully, keeping the starch film that clings to the bottom of the bowl. Return the russet potatoes to the bowl. Shred the sweet potatoes, carrots, parsnips and onion, adding them to the bowl as you go. Scatter the potato starch and chives over the top and toss so the starch is evenly distributed. Drizzle in 1/4 cup of the schmaltz and toss again.
- In a medium bowl, whisk the eggs with the onion powder, 2 1/2 teaspoons salt and 1 teaspoon black pepper. Pour this over the potato and vegetable mixture and toss thoroughly. Take the baking dish from the oven and add 3 tablespoons schmaltz, swirling it carefully so the bottom and sides are coated. Add the potato and vegetable mixture and spread it gently into an even layer. In a medium bowl, toss the panko with the remaining 1 tablespoon schmaltz and scatter it evenly over the casserole. Put the casserole back in the oven and bake until the top is golden brown and the edges are crusty, 55 minutes to 1 hour. (A few of the sweeter vegetables, such as carrots or parsnips, may look dark where they touch the pan's edges; this is okay.)
- Cool the casserole on a rack for 10 minutes, then sprinkle with chives. Cut into squares and serve warm.
