Gluten-free Kugel, Hanukkah

Kugel a traditional Jewish casserole, is a must-have dish during Hanukkah celebrations. Traditionally made with noodles or potatoes, kugel can be sweet or savory, depending on preference. This gluten-free, potato-based version is perfect for accompanying festive meals while staying true to the traditional spirit. Soft inside and slightly crispy outside, this kugel is a delicious addition to your Hanukkah table.

Preparation time: 20 minutes

Cooking time 60 minutes

Total time 1 hour 20 minutes

Difficulty: Beginner

Servings: 6

Ingredients

6 large potatoes (floury type such as Russet or Bintje)
1 medium onion, finely chopped
3 eggs
50 ml of vegetable oil or olive oil
2 tablespoons of rice flour or cornstarch (cornflour)
1 teaspoon of salt
1/2 tsp pepper
Oil for greasing the mold

Preparation

1
Preparing the ingredients: Peel and grate the potatoes. Place them in a clean tea towel and squeeze firmly to remove as much water as possible. Drain the chopped onion well if it releases too much liquid.
2
Preparing the dough: In a large bowl, combine the grated potatoes, onion, beaten eggs, oil, rice flour or cornstarch, salt, and pepper. Stir until the mixture is smooth.
3
Oven baking: Preheat the oven to 180°C (350°F). Grease a gratin dish or rectangular baking pan with a little oil. Pour the mixture into the pan, spread it evenly, and press down lightly. Bake for about 60 minutes, or until the kugel is golden brown and slightly crisp on top.
4
Serving suggestion: Allow to cool slightly before cutting into individual portions. Serve warm as an accompaniment to main dishes such as latkes or roast chicken.

Keywords: Gluten-free Kugel, Hanukkah recipe