Ingredients
- Coarse salt and fresh ground pepper
- 1/2 cup extra virgin olive oil, plus more for baking dish
- 6 large russet potatoes, peeled and sliced into 1/8 inch thick slices
- 3 thinly sliced shallots
- 5 large eggs, room temperature
- 11/4 cups chicken broth
- 1 cup matzah meal
Preparation
Step 1
Preheat oven. To 425 degrees with rack in upper third. Combine 4 teaspoons coarse salt and 1 teaspoon pepper in small bowl.
Oil a 21/2 quart baking dish. (I used a 9x13 straight sided Pyrex dish.) Sprinlke with some of the salt and pepper mixture. Arrange slices vertically in rows. Wedge in shallots and brush with oil. Season between slices with remaining salt and pepper. Place baking dish on a rimmed baking sheet.
Whisk together eggs, broth, 1/4 teaspoon each of salt and pepper in a medium bowl. Add matzah meal and stir to combine. Pour evenly over potatoes, tapping baking sheet to ensure mixture settles to the bottom of the baking sheet. 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, about 40 minutes more. Let rest at least 15 minutes and up to 30.
The original recipe said to put under the broiler, but I found it browned nicely without it.