Potato Kugel

If you follow me on Twitter, you know that we had a last minute cancellation at our seder the other night.  My cousin’s son came down with a fever and she couldn’t make it.  She was supposed to make the potato kugel for  our Passover dinner, but since she wasn’t coming, my mother enlisted me.  So I did what any good cook would do – scoured the internet.

No one recipe leaped out at me, but there were pieces of several that seemed interesting.  And there’s nothing I love more than experimenting and having a decadent dish as the outcome. Course, as some can attest, sometimes a mess comes out instead, but that’s another story.  I’m here to talk about the potato kugel.

Now I am not a fan of potato kugel, it’s usually a sticky mess that lacks taste.  But these several pieces made for what turned out to be an amazing side dish.  It was so good, I’d actually consider making it for any plain old dinner.  So, without further ado, here is the potato kugel I muddled together from two different recipes off Epicurious.com.

• 1 stick of butter
• 1 tbsp of finely chopped fresh parsley
• 1 tbsp of finely chopped fresh rosemary leaves
• 1 tbsp of finely chopped fresh marjoram
• 3 tbsps of finely chopped fresh dill
• 3 medium yellow onions, finely chopped
• 2 cloves of garlic, finely chopped
• 1/2 pound of mushrooms sliced
• 4 large eggs lightly beaten
• 2 cups of sour cream
• 1/2 cup of matzo meal
• 4 russet potatoes, peeled

In a large heavy skillet heat 4 tablespoons butter over moderate heat until melted.  Add parsley, marjoram, and rosemary and cook 3 minutes.  Add onion and garlic and cook over moderately low heat, stirring occasionally, 30 minutes, or until softened.  Add mushrooms, dill, remaining 4 tablespoons butter, and salt and pepper to taste and cook, stirring occasionally, 15 minutes, or until mushrooms are tender.

In a bowl mix together the sour cream, the eggs and the matzo meal and let stand.

Preheat oven to 375° F and butter a 13-by-9 inch baking dish.

Coarsely grate potatoes into a colander.  (I used the grating piece for my food processor.  It goes much faster.)  Squeeze excess water from potatoes and drain 2 minutes.  Stir potatoes and onion mixture into matzo meal mixture. Spoon mixture into dish and bake in middle of oven for 65 minutes, or until golden.

Now you’re probably wondering where the picture of the final product is.  Unfortunately I forgot to take one.  But trust me, it looked amazing.  I’ll do better next time, I promise.