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Potato Kugel Gratin


Potato Kugel Gratin is a rich and hearty recipe that travels well so it is perfect for holiday gatherings or potlucks. This recipe serves a crowd and makes a scrumptious side dish to any meaty main course. Consider making this kugel the star of the show by pairing it with a light side salad or steamed vegetable dish of your choice.

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  • 4 teaspoons coarse salt, plus 1/4 teaspoon, plus more to taste
  • 1 teaspoon freshly ground pepper, plus 1/4 teaspoon, plus more to taste
  • 1/2 cup extra-virgin olive oil, plus more for greasing baking dish
  • 3 1/2 pounds russet potatoes, about 6 large potatoes, peeled
  • 5 shallots, thinly sliced, about 9-ounces
  • 3 tablespoons fresh thyme leaves, plus more for garnish
  • 5 large eggs, brought to room temperature
  • 1 1/4 cups chicken broth or vegetable broth
  • 1 cup unsalted matzo meal
  • flaky sea salt, such as Maldon, to garnish


Servings 12
Preparation time 30mins
Cooking time 145mins
Adapted from


Step 1

Preheat oven to 425°F with rack in upper third part of the oven. Combine 4 teaspoons coarse salt and 1 teaspoon pepper in a small bowl.

Oil a 2 1/2-quart baking dish and sprinkle bottom with some of the salt-and-pepper mixture. Cut potatoes into 1/8-inch thick slices with a handheld slicer or knife. Arrange slices vertically in baking dish; wedge in shallots and sprinkle thyme throughout. Brush with oil and season between potato slices with remaining salt-and-pepper mixture. Place baking dish on a rimmed baking sheet.

Whisk together eggs, broth, 1/4 teaspoon coarse salt, and 1/4 teaspoon pepper in a medium bowl. Add matzo meal and stir to combine. Pour mixture evenly over potatoes, tapping baking sheet on the counter to ensure mixture settles to bottom of baking dish. Cover with parchment, then with foil, and transfer to oven. Bake 45 minutes. Remove foil and parchment, rotate baking sheet, and continue baking until potatoes are tender when pierced with the tip of a paring knife, about 40 minutes more. Increase heat to broil and broil until golden brown, about 5 minutes. Watch carefully to prevent over-browning. Garnish with thyme and sea salt to taste. Let rest at least 15 minutes and up to 30 minutes.

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