Potato kugel is a staple Ashkenazi dish that I’ve eaten many many times. But I don’t actually like it all that much. It’s always kind of bland and uninspiring, especially next to the triumph that is my grandma’s dairy dairy kugel. Still, for some reason I decided to make potato kugel recently. I found this recipe for crispy kugel (which actually translates to extra oil) on New York Times. Usually I cut down the oil in recipes, but I kept this about the same as what the recipe calls for. Totally worth it.
I adapted the recipe to make it low fodmap. I used onion oil instead of an onion. Then I added a bunch of chopped wild onions (green parts only) to the potatoes. The recipe doesn’t specify an amount of sale. I think I used 1.5 or 2 tsp table salt.
The dish came out so flavorful. I think it has more egg than the average kugel, which makes it more satisfying than most. This dish is an absolute winner. I’ll definitely keep it in my back pocket for guests. It’s easy and something everyone (but vegans) will like. Just be sure to have some greek yogurt or sour cream on hand when serving.