Gluten-free Kugel, Hanukkah
Kugel a traditional gratin of Jewish cuisine, is an essential dish during Hanukkah festivities. Traditionally prepared with noodles or potatoes, kugel can be sweet or savory, depending on taste. This gluten-free version, made with potatoes, is perfect to accompany festive meals while remaining faithful to the traditional spirit. Soft on the inside and slightly crispy on the outside, this kugel is a delicious addition to your Hanukkah table.
Ingredients
- 6 large potatoes (floury type like Russet or Bintje)
- 1 medium onion, finely chopped
- 3 eggs
- 50 ml vegetable oil or olive oil
- 2 tbsp rice flour or cornstarch (cornstarch)
- 1 tsp of salt
- 1/2 tsp pepper
- Oil to grease the mold
Preparation
- Preparation of ingredients: Peel and grate the potatoes. Place them in a clean cloth and squeeze firmly to remove as much water as possible. Drain the chopped onion well if it releases too much liquid.
- Make 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.
- Baking: Preheat the oven to 180°C (350°F). Grease a gratin dish or rectangular mold with a little oil. Pour the mixture into the mold, spread it evenly and pack lightly. Bake for about 60 minutes, or until the kugel is golden brown and slightly crispy on top.
- Serving: Let cool slightly before cutting into individual pieces. Serve hot as an accompaniment to main dishes like latkes or roast chicken.