Does it really get any better than fried crunchy leeks, creamy shredded potatoes and salty parmesan?? I never said this potato kugel was healthy but man, it is goooood! For anyone asking, a kugel is a traditional Jewish baked pudding or casserole usually made with noodles or potatoes. I’ve been eating kugels my whole life, including flavors like sweet noodle, cranberry crunch, broccoli and as many other flavors as you can think of! But really, there’s nothing better than a savory potato kugel with a crunchy outer shell and creamy potato interior. It’s really all about the oil and the preheated HOT pan. The outside of the potato kugel cooks faster then the inside and that’s how you make an amazing potato kugel! And hey, if you want to make this kugel with your holiday meat meals, you can just leave out the parmesan.
Crunchy fried leek goodness!
That beautiful crunchy and creamy potato kugel batter goes into a super hot pan and the sides bubble up right away. The best way to make potato kugel!
Parmesan & Fried Leek Potato Kugel
1 cup vegetable oil
2 cups thinly sliced leeks (from 1-2 large leeks)
4 large Idaho potatoes
1 cup Les Petites Fermieres parmesan cheese
3 Tbsp potato starch
2 tsp kosher salt
1/2 tsp black pepper
4 eggs, beaten
1/4 cup extra virgin olive oil
1 cup boiling water
Heat the vegetable oil in a large saucepan over high heat then add the sliced leeks and cook for 6-8 minutes, stirring occasionally, until the leeks are golden brown and crisped up. Using a slotted spoon, transfer the fried leeks to a plate lined with paper towels and reserve the frying oil.
Preheat the oven to 450 degrees F. and place an 8×11 inch casserole dish in the oven to heat up while prepping the kugel.
Peel the potatoes and hand-shred them with a cheese grater or shred with a food processor. Quickly squeeze out the excess liquid from the potatoes before they begin to turn brown and add the parmesan, corn starch, salt and pepper. Stir in the eggs, olive oil and boiling water and stir until all ingredients are combined. Add the fried leeks and stir again.
Carefully remove the hot pan from the oven and add 2 tablespoons of the reserved leek oil then pour in the potato kugel batter. The edges of the kugel will begin to boil in the hot pan. Place the pan back in the oven and cook for 20 minutes. Lower the oven to 375 degrees F. and cook for 40 minutes, until the crust of the potato kugel is golden brown and crunchy.
I'm Melinda, founder of Kitchen-Tested.com. I'm a food blogger, food photographer and recipe developer. My blog, Kitchen Tested, with it’s easy to follow step by step photos and directions, has made a name for itself in the kosher food industry and I'm proud to share my original recipes with you!