With crispy golden edges and a meltingly soft, delicious interior,
this gorgeous leek and potato kugel is a glorious twist on tradition.
My new year’s resolution should be being more decisive. Or not. Hmmm….
Do you suffer from indecision? I do. Only recently I received two lovely looking leeks in our organic veg box, and I must have worked my way through at least dozen different recipe ideas without being able to settle on a favourite. My leeks were very nearly a creamy leek sauce for fish, a steamed vegetable side dish, or even an innovative new savoury cookie. How to choose?!
In the end, having assessed what other ingredients were available, and taking into account the horrible comfort-food-inspiring weather, I settled on a leek and potato kugel. There was just one problem – my dearest DH.
There are a few things that DH claims to dislike, and kugel is right up there. But I honestly think that it’s the idea of kugel, rather than kugel itself, that he doesn’t like. As long as he doesn’t instantly recognise it as kugel, I can usually get away with it. And I have found a sneaky way to get him to eat it.
So what’s the secret?
When I make plain potato kugel, it is known in this house as a potato rosti.
Individual potato kugels, are known as crispy potato hearts.
And this leek and potato kugel? Well, I wasn’t feeling very creative so it ended up as a “leek and potato bake…. thing” but that seemed to do the trick.
Because I’m sure you’ve guessed my sneaky method to get him gobbling it down. DON’T CALL IT KUGEL!
A rose by any other name…
As long as it’s called something else, DH will happily eat his kugel and even come back for seconds. He ate a big portion of this yummy leek and potato kugel, and even said how tasty it was. That’ll be the sautéed leeks and onions, and the delicious seasoning of thyme and black pepper. And the fact that I didn’t refer to it as kugel, of course.
My daughter Kipper was a big fan of this dish whatever it was called, although she was all about the crispy edges, which as everyone knows are the best bits of any potato kugel. Personally I think it’s the combination of crispy edges and meltingly soft middle that’s the killer. This kugel has that in spades too.
Call it what you like, this leek and potato kugel is a delicious side dish. Now you just need to decide to make one!
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Leek and potato kugel
- 750 g potatoes (approx 4 large)
- 1 small onion
- 2 medium leeks
- 2 tbsp olive oil
- 1/2-1 tsp dried thyme
- 1/4-1/2 tsp ground black pepper
- generous pinch salt
- 1 large egg, beaten
- 2 tbsp self-raising flour
- Preheat the oven to 180C (350F). Lightly oil a 20cm round oven-proof dish and set aside.
- Peel the potatoes and grate coarsely (I use the food processor). Set in a colander over the sink and press and squeeze the grated potato to remove some of the water. Leave to drain.
- Peel and thinly slice the onion. Trim and wash the leeks and cut into 5mm slices.
- Heat the oil in a large skillet over a medium-low heat. Saute the onion and leek for 8-10 minutes, stirring occasionally, until softened and beginning to caramelise. Season with the thyme, pepper and salt and mix well.
- Transfer the grated potato to a large mixing bowl. Add the leek mixture, the beaten egg, and the flour, and combine everything well together.
- Tip the mixture into the prepared dish and press gently down to level the surface. Bake at 180C (350F) for 60-75 minutes, until golden and crispy. Serve hot.
If you love kugel, why not follow my kugel board on Pinterest? All the kugel-y goodness!