TRUFFLE OIL POTATO KUGEL

IF YOU THOUGHT KUGEL WAS AN EXERCISE, AND ARE SUPER FREAKED OUT ABOUT WHY EVERYONE KEEPS TALKING ABOUT EATING IT, I’M HERE TO HELP

I love Jew food BUT when I think about kugel it has always had me—”confused” isn’t the right word—anxious(?). Will it be savory? Will it be sweet? Should I be scared of sweet pasta? That last question still sits with me. Now, I’ve had some really mediocre kugel in the past, so naturally, I had to make one I knew would be awesome.

So that you know what you’re getting into flavor wise, this is a more savory kugel. There is a touch of sugar in it which balances out the sour nature of the sour cream. Hmmm, just don’t think about it too much AND if you do think of it as a kind of jewish mac and cheese.

As for work effort, if you have a stand mixer, this is nearly a completely effortless dish. Toss it all together and then let it bake. You can absolutely hand whisk the whole thing, I’m sure my great grandmother did when she made it.

Most of all, just enjoy it! Happy holidays!

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TRUFFLE OIL POTATO KUGEL

Yield: 10 Servings

Author: Michelle Williams

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

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Ingredients

• Extra Wide Egg Noodles (12 oz)
• Eggs (8)
• White Sugar (1/4 cup)
• Cottage Cheese (1 lb)
• Sour Cream (1 lb)
• Unsalted Butter (1 stick, melted and cooled to room temperature)
• Salt (2 tbsp)
• Garlic (2 cloves, finely chopped)
• Scallion (2 stalks, sliced)
• Potatoes (2, pealed and thinly sliced)
• Truffle Oil (2 tbsp, divided)

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• 8" X 10" Baking Pan
• Stockpot
• Strainer
• Standmixer with Whisk Attachment
• Large Mixing Bowl
• Large Rubber Spatula

Instructions

BOIL YOUR EGG NOODLES

1. Preheat your oven to 350º.
2. Fill your stockpot with water and, over high heat, bring it to a rolling boil.
3. Boil your egg noodles to al dente according to their package’s instructions—mine took 7 minutes.
4. Strain your egg noodles.

TO MAKE YOUR SAUCE

1. Liberally coat your baking dish with butter. Set it aside.
2. In your stand mixer, beat your eggs.
3. While still mixing:
4. Add your sugar.
5. Add your cottage cheese and sour cream.
6. Add your salt, garlic and scallion.
7. Add 1 tbsp of truffle oil.
8. Add your room temperature butter. Make sure to mix until it's fully integrated.
9. Pour your mixture into your large mixing bowl.
10. Using your spatula, fold your egg noodles and potato slices into your egg mixture.
11. Transfer your mixture into your baking dish.
12. Bake for 55 minutes. You’ll want some of the tips of your noodles to be blackened. The crispy parts are awesome.
13. Drizzle the remaining truffle oil over the top of your kugel.
14. Eat! You can also let it sit if you have the time. It will congeal a little more with time.

Did you make this recipe?

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