Tori Avey’s Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goal is to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here. For more Passover recipes, click here.
Passover Potluck 2015 is sponsored by Time Tasted.
I am thrilled to introduce you to my sweet friend Meg, the ultra-talented voice behind gluten free blog Beard & Bonnet. Meg’s recipes are creative, beautifully photographed and irresistible. She also rocks Instagram like a boss. I know you are going to adore Meg and her #PassoverPotluck recipe as much as I do!
Hi, Meg here from Beard & Bonnet! B&B is where I share my family’s favorite gluten free recipes, easy to follow tutorials, and the silly day to day stories from our life. I have 2 kids, a 13 year old and a 4 year old, as well as a super talented designer husband that always keeps me guessing. I can promise you that there is never a dull moment around our home or our site!
I am so honored to be here today on Tori’s site as a part of her annual Passover Potluck. I had the pleasure of sitting next to Tori, and eating her delicious Lentil Cauliflower Tacos, last year at a fun little bloggers gathering here in LA. It was such a great day and I feel so fortunate to have met her. She is every bit as genuine and kind in real life as you feel she is when you read her posts.
I have been waiting for what seems like forever to share this deliciousness! It was only within the last few weeks that I started working on this recipe, but when something is this tasty I just want to shout out the recipe from the rooftops. I have made this gluten free potato kugel gratin 3 times in the course of the last week; I have shared it with our friends, fed it to my family for all 3 meals in the day, and seriously considered making it a fourth time just so my house could smell that delectable aroma once again. Can someone please develop a potato kugel potpourri? I am not even kidding!
I announced a few months ago on Beard & Bonnet that I was going to start tracing my heritage and really learn where I come from. For most people starting a journey like this one is pretty easy, you simply ask your family questions about your ancestors and your heritage. Since I am adopted it is a bit more difficult. There are legal forms, court systems, and lots and lots of waiting! I decided in January that my first step was going to be to take an Ancestry DNA test and see what regions of the world my DNA can be traced back to. It took a little over 8 weeks, but when I received my results I was really excited to see that a percentage of my DNA can be traced back to Jewish decent. All together I have 9 ethnicity’s and cultures to explore that make up my own personal DNA and I fully intend to dig deep into each and every one of them! So, a big thanks to Tori for the jump start on this new project of mine.
As I perused through the recipe’s on Tori’s site for inspiration I was drawn to the page of kugels. There were so many kugels to choose from! I quickly realized that there are many kinds of kugels, ones with noodles, some with potatoes, savory ones, sweet ones, and even some overnight kugels. I also learned that during Passover due to Kosher laws, noodles cannot be used in recipes, so potato kugel it was! Have I mentioned yet that this was the tastiest potato dish I have EVER made?
Although there are only 10 ingredients that make up my kugel this recipe is a bit of a time commitment. However the bulk of the time is spent in the oven baking into a beautiful dish that your entire family will love! If you have a food processor with a slicing disk or a mandoline slicer the prep on this dish will go even faster.
For more Passover recipe ideas, check out the Pinterest boards below:
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- 5-6 gluten free matzo crackers or 1 cup gluten free matzo meal
- 1/2 cup extra-virgin olive oil
- 3 1/2 lbs russet potatoes, peeled (about 6 large)
- 9 oz thinly sliced shallots, (about 5 medium sized)
- 1 1/2 tbsp minced fresh rosemary, plus an additional 1/2 tbsp, chopped for garnish
- 1 1/2 tbsp minced fresh thyme, plus an additional 1/2 tbsp, chopped for garnish
- 4 large eggs, at room temperature
- 1 cup vegan "chicken" broth or regular chicken broth
- kosher salt
- fresh ground pepper
- flaky sea salt, garnish
You will also need:
- mixing bowls, mandoline slicer, food processor, 2 1/2 quart baking dish, pastry brush, baking sheet
- Preheat the oven to 425°F with a rack in the upper third. Combine 4 teaspoons Kosher salt and 1 teaspoon pepper in a small bowl. Lightly oil a 2 1/2 quart baking dish and sprinkle the bottom and sides with a teaspoon of the salt and pepper mixture. Set the pan and the remaining salt and pepper mixture aside. Place the matzo crackers in the bowl of a food processor and process until the crackers become a fine meal. Set aside.
- Using the food processor with a slicing disk set to 1/8-inch, or a mandoline, cut the potatoes into slices. Arrange the potatoes in stacks of 10 vertically in the baking dish. Alternating directions of the stacks of ten to create a basket weave pattern. Once all of the potatoes have been arranged wedge the thin slices of shallots in between the stacks of potatoes and sprinkle the rosemary and thyme over the top of the potatoes. Brush the potatoes with the olive oil and sprinkle with the remaining salt and pepper mixture. Place the pan on a rimmed baking sheet.
- Whisk together the eggs and broth in a medium sized bowl. Add the matzo meal and stir to combine. Pour the mixture evenly over the potatoes , tapping the baking sheet gently on the counter to ensure that the matzo mixture settles to the bottom of the dish.
- Cover the baking dish with a sheet of parchment, then with foil, and transfer to the preheated oven. Bake for 45 minutes. Remove the foil and the parchment, rotate the pan and continue baking until the potatoes are tender when pierced with the tip of a pairing knife, about 40 minutes.
- Garnish with the additional rosemary and thyme and sprinkle with flaky sea salt. Let rest for 15 - 20 minutes before serving.