Recipe: Hanukkah Potato and Noodle Kugel
Zane Caplanky’s spin on noodle kugel will leave you wishing Hanukkah was all year long
This delicious casserole is just what your Hanukkah celebration calls for. Super easy to prepare, this recipe is deli chef Zane Caplansky’s trick to serving a lot of people, quickly. He stopped by The Goods to help us celebrate and recommends you finish off this tasty dish with a crispy potato latke-inspired topping.
Ingredients
- 4 cups curly wide egg noodles
- 3 tbsp extra virgin olive oil
- 3 tbsp butter, melted
- 2 yellow onions, sliced
- 3 cloves garlic, thinly sliced
- 1 cup sour cream
- 1 cup cottage cheese
- 3 large eggs, whisked
- ¼ cup potato starch
- 2 russet potatoes
- 1 large carrot
- Salt and pepper to taste
- Sour cream and minced chives, to garnish
Preparation
Cook egg noodles until just under al dente following package instructions. Drain and set aside.
Place a large oven proof cast iron pan over medium high heat. Add 1 tbsp olive oil and 1 tbsp butter to pan. Sauté onions and garlic until softened and starting to brown. Take off heat. In the same pan as onions mix in sour cream, cottage cheese, eggs, potato starch, and a generous pinch of salt and pepper. Stir until fully combined.
Next peel your carrot and potatoes. Grate on the widest part of a grater or use the thinnest setting on a spiralizer. Blanch for 1 minute in salted boiling water. Scatter evenly overtop of the noodles in the pan. Brush generously with remaining melted butter and olive oil. Generously season with salt and pepper.
Bake at 350F 30-35 minutes. Broil the top for 1-2 minutes until potatoes and carrots are tender and crispy.
Let cool for 10 minutes before serving. Serve as a side dish and garnish with a dollop of sour cream and a sprinkle of chives, enjoy!