This delicious potato kugel is based on my friend Lauren's recipe and she swears by using red-skin potatoes. The cup idea comes from my husband's best friend Adam's mom, Geanie (what a mouthful). Hubby remembers going to their house on Saturday nights and raiding the fridge for these cups. The best part about them is that every piece is a crusty corner piece, so nobody has to fight over that coveted crunch.
MORE: BROWSE ALL OUR KUGEL RECIPES
Make Ahead Tip: While potato kugel will be at its best made fresh (refrigeration or freezing will cause it to lose some crunch), you can make it ahead and even freeze it with these instructions.
1. Slightly under bake, cool completely , wrap tightly and freeze.
2. Thaw at room temperature, reheat, uncovered at 375°F for 10 minutes.
To get the best results from this kugel, use a great quality extra virgin olive oil, we love Colavita.
Original article and pictures take http://www.joyofkosher.com/recipe/potato-kugel-cups/ site
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