leek and potato kugel

Leek and potato kugel

Flavoured with caramelised onions, leeks and thyme, this delicious kugel has crispy edges and a meltingly soft middle. Yum!
Course Side Dish
Cuisine jewish
Cook Time 1 hour 15 minutes
Author Helen


  • 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.