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Cheesy Potato Kugel

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  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 8

With a quick 20-minute prep time, this cheese-laden side dish is the perfect foil for a meaty holiday entrée.

Angie McGowan Recipe by Angie McGowan
December 13, 2011

Ingredients

4
lb russet potatoes, peeled
1
large onion
2
cups small-curd cottage cheese
2
cups shredded mild Cheddar cheese
6
tablespoons chopped fresh chives
3
cloves garlic, finely chopped
1/8
teaspoon freshly ground nutmeg
4
eggs, beaten
Salt and pepper to taste

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Directions

  • 1 Heat oven to 400°F. 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.

Expert Tips

To add vibrant color and more nutrition to this dish, stir in 1 cup chopped fresh spinach or broccoli with the other added ingredients.

For a crispier top on your kugel, spray top with cooking spray before baking.

Nutrition Information

No nutrition information available for this recipe.

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