Leek and potato kugel
Flavoured with caramelised onions, leeks and thyme, this delicious kugel has crispy edges and a meltingly soft middle. Yum!
- 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.