Trying to find a creative potato dish? Try my scrumptious kugel recipe! It features tender potato slices, sauted leeks & garlic in a savory mashed potato blend. Bake it golden brown so it is crispy on the outside and tender on the inside. Smart Recipes, Middle Eastern Recipes, Eggs,Vegetables Recipes, Recipes Eggs,Vegetables Middle Eastern Crispy Potato-Leek Kugel Crispy Potato-Leek Kugel Recipe | PT1H24M Serves 8 Ingredients: 8 Large Russet Potatoes 6 Cups Water 0.5 Cup Vegetable Oil 3 Medium Leeks 1 Tablespoon Kosher Salt 0.75 Teaspoon Freshly Ground Black Pepper 2 Cloved Garlic 1 Medium Onion 4 Large Eggs 1 Small Bunch Fresh Thyme Leaves Preheat oven to 375 degrees. Cut 4 potatoes into small chunks. In a medium saucepan over medium heat, bring potatoes, water, and 1 teaspoon salt to a boil. Cook until potatoes are soft & tender, about 10-12 minutes. Drain well and transfer to a large bowl. Use a potato masher to mash potatoes and set aside. Meanwhile, in a large skillet over medium-high heat, heat 2 tablespoons oil and add leaks, 1/4 teaspoon salt, 1/4 teaspoon pepper and saute until leaks are softened and lightly browned, about 5-8 minutes. Add garlic and saute until fragrant, about 1-2 minutes. Remove from heat and allow to slightly cool. Use 2 tablespoons oil to coat inside of an 8X8 casserole dish. Place dish in the oven for 10 minutes. Meanwhile, grate onion & 3 potatoes. Wrap grated veggies in a clean dishtowel, squeeze out extra moisture, and add to bowl with mashed potatoes. Stir in the leek mixture, eggs. 2 tablespoons oil, 1/2 the thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix until combined. In a medium bowl, thinly slice remaining potatoes and add remaining oil, thyme, salt and pepper. Mix well and set aside. Transfer potato & onion mixture to preheated dish and smooth the top. Layer with sliced potatoes and bake until golden brown, about 60-75 minutes. Allow the kugel to rest & cool for a few minutes before serving.

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