Cheesy Potato Kugel
Need a gluten free and lacto ovo vegetarian main course? Cheesy Potato Kugel could be a super recipe to try. For $1.24 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 22g of protein, 21g of fat, and a total of 446 calories. This recipe serves 8. Hanukkah will be even more special with this recipe. 116 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. It is brought to you by Betty Crocker. It is a rather inexpensive recipe for fans of Jewish food. Head to the store and pick up nutmeg, eggs, mild cheddar cheese, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Potato Kugel, Potato Kugel, and Potato Kugel.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
2 cups small-curd cottage cheese
4 eggs, beaten
6 tablespoons chopped fresh chives
3 cloves garlic, finely chopped
2 cups shredded mild Cheddar cheese
1/8 teaspoon freshly ground nutmeg
1 large onion
4 lb russet potatoes, peeled
Salt and pepper to taste
Equipment:
glass baking pan
oven
box grater
bowl
baking pan
Cooking instruction summary:
1 Heat oven to 400F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2 Shred potatoes by rubbing them across the larger holes of a box grater. In large bowl, place shredded potatoes; cover with cold water. 3 In separate large bowl, shred onion by rubbing across the larger holes of the box grater. Add cottage cheese, Cheddar cheese, 4 tablespoons of the chives, the garlic, nutmeg and eggs. 4 Drain potatoes; rinse under running water. Drain well, using hands to press out as much excess water as possible. Add potatoes to cheese mixture in bowl; season with salt and pepper. Mix well; spoon into baking dish. 5 Bake 1 hour or until golden brown; sprinkle with remaining chives.
Step by step:
1. Heat oven to 400F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. Shred potatoes by rubbing them across the larger holes of a box grater. In large bowl, place shredded potatoes; cover with cold water.
3. In separate large bowl, shred onion by rubbing across the larger holes of the box grater.
4. Add cottage cheese, Cheddar cheese, 4 tablespoons of the chives, the garlic, nutmeg and eggs.
5. Drain potatoes; rinse under running water.
6. Drain well, using hands to press out as much excess water as possible.
7. Add potatoes to cheese mixture in bowl; season with salt and pepper.
8. Mix well; spoon into baking dish.
9. Bake 1 hour or until golden brown; sprinkle with remaining chives.
Nutrition Information:
covered percent of daily need
