Leek, Potato, and Noodle Kugel
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
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.