When I think of kugel, I imagine a casserole of noodles, eggs, and fruit. But for Passover I’m not a fan of Passover noodles, so I make this savory potato vegetable pudding instead. While it looks like a simple potato vegetable casserole, it tastes like a crispy pancake on the exterior and slightly custardy on the interior.
I use the food processor method, where I pulse the ingredients until the mixture resembles shredded potatoes and vegetables. It is much easier than shredding everything. First an egg and onion batter is processed and then the rest of the ingredients are added. The other technique used for the crispy exterior is to heat the baking dish with your preferred fat in the oven so that when the batter hits the dish the mixture begins to brown. As the kugel bakes the bottom and sides of the dish become browned and crispy. If the top of the kugel isn’t as brown, you can always run the casserole under the broiler for a minute or two. Watch carefully so it does not burn.
