Leek, Potato, and Noodle Kugel
THE GOODS:
1/2 cup butter
1/2 tsp olive oil
4 oz leek, diced and rinsed of any grit
4 oz yellow onion, diced
1/2 tsp kosher salt
1/2 tsp black pepper
1 1/2 lbs peeled and grated Idaho potatoes
2 oz fine egg noodles, cooked in lightly salted water and drained
2 fresh farm eggs
1 cup heavy cream
1/2 cup ricotta
DIRECTIONS:
Preheat the oven to 375 degrees. Lightly grease a casserole dish.
In a sauté pan over medium heat, melt the butter and olive oil. Add the leeks, onions, salt, and pepper. Cook, stirring frequently, until the leeks and onions are tender and translucent. Transfer the leeks and onions to a large mixing bowl. Add the potato, cooked egg noodles, eggs, cream, and ricotta and mix to combine. Taste for seasoning and add salt and pepper if desired. Pour the mixture into the casserole dish.
Bake for 25–30 minutes until the kugel is set and the top is light golden-brown.
Suggested Content
Can You Dig It?
How urban farming nonprofit Trap Garden is working to eradicate Nashville’s food deserts
Double Scoop of Happiness
Kokos Ice Cream creators Jerusa van Lith and Sam Brooker want to show you just how good ice cream can be.
