Paleo Passover Potato Kugel with Shallots

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve * Paleo ~~

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Last Passover my friend Hadley and I decided to have a leftovers dinner.  Since we each held a seder in our homes, we were unable to attend the other’s seder and this way we could at least taste what the other had served.

Now, not to be boastful, I am an awesome cook and the food at my seder was amazing.  We both made pot roast from brisket and used approximately the same recipe so that was a wash.  Our Tzimmes’ were both delicious in different ways – mine had a very deep richness and Hadley’s had a fresh quality to it that I liked (so much that I’ve made it for this year).

Our menus diverged at the kugels.  I made a matzoh kugel using matzoh farfel, chopped carrots, onions, celery, and parsnip.  I moistened it with vegetable broth and olive oil and seasoned it with salt, pepper, chopped parsley and dill, and poultry seasoning.  This dish has been a hit for the past 15 years – but then I tasted Hadley’s potato kugel and I was blown away.  It was the best potato kugel I had ever tasted.  The other thing about it was it’s paleo and I can eat it!

So here is the recipe with very significant changes but equally fabulous results!  Enjoy!

Paleo Passover Potato Kugel with Shallots         

IMG_9220                                                                                              Hadley’s recipe called for squeezing the liquid out of the shredded (Idaho) potatoes (what a PAIN) but that didn’t make sense to me since you were going to be adding water into the recipe.   So I used russet potatoes and they were kind of dry so skipping the squeezing worked just fine.

2 cup thinly sliced shallots                                                                                                                                           1/2 cup + 2 tablespoons olive oil, divided
12 cups peeled and coarsely shredded russet potatoes (about 5 pounds)
2 cups finely chopped onion                                                                                                                                          1/3 cup potato starch
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
6 large eggs, beaten
1 cup boiling water

Preheat the oven to 425°.  Line a 9 x 13-inch baking pan with aluminum foil.  Add the shallots and toss with 2 tablespoon of the olive oil.

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Bake 20 minutes.  Stir and bake 5 to 7 minutes longer or until the shallots are a mix of golden and deep brown; set aside (be careful – I cooked them 10 minutes and many were burnt to a crisp- see photo).

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In a very large bowl, beat the eggs with the remaining 1/2 cup olive oil.  Add the  shredded potato, the chopped onion, salt and pepper to the bowl with the eggs.  Stir to coat with the egg.

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Add the potato starch and mix well .

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Add the boiling water and mix well.

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Add the roasted shallots and mix will.

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Take a small amount of the potato mixture and fry it in a small pan of  hot oil.  Taste to make sure you like the amount of salt and pepper.  Adjust seasonings accordingly.

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Put the potato mixture into or two 8 or 9-inch square pans.

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Bake at 450 for 30 minutes.  Turn the heat down to 350 and bake another 30 to 40 / 45 minutes or until done.  Let the kugel sit for about 15 – 20 minutes before serving.  Cut into squares to serve (9 or 12 per pan)

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Serves:  18 to 24

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