Creamy on the inside, crackly on the outside, and completely irresistible.
Amount Per Serving
9peeled russet potatoes
8Tablespoonsvegetable or canola oil, divided
4medium leeks, white and pale-green parts only, thinly sliced crosswise
2 1/2teaspoonssalt, divided
3/4teaspoonground black pepper, divided
1yellow onion, grated
4eggs, lightly beaten
1 1/3Tablespoonschopped fresh thyme, divided
Preheat oven to 375 °F.
Cut 7 potatoes into 1" chunks and place in a pot. Cover with cold water by 1". Season water generously with salt, bring to a boil over medium-high heat, and cook until potatoes are tender, 10-12 minutes. Drain well, transfer to a large bowl, and mash with a potato masher; set aside.
Meanwhile, heat 3 Tbsp. oil in a large skillet over medium until shimmering. Add leeks, onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring frequently, until softened and golden, 5-8 minutes. Add garlic and cook until fragrant, 1-2 minutes more. Remove pan from heat and let cool slightly.
Grease bottom and sides of an 8x8" baking pan with 2 Tbsp. oil. Place pan in oven for 10 minutes.
Mix potatoes, sautéed leeks, eggs, 2 Tbsp. oil, 1 Tbsp. thyme, 2 tsp. salt, and 1/4 tsp. pepper until well combined.
Thinly slice remaining 2 potatoes and toss with remaining 1 Tbsp. oil, 1 tsp. thyme, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl; set aside.
Carefully remove preheated pan from oven and transfer potato-onion mixture to the pan (it should sizzle when it hits the hot oil). Smooth top with a spatula. Layer potato slices over the top in a shingled fashion.
Bake until golden brown and cooked through, 60-75 minutes.
Heat broiler; broil kugel until crispy crust forms, 1-2 minutes, watching carefully so it does not burn. Let cool briefly, then cut into squares to serve.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing