Passover is coming up and with that comes the traditional Seder meal, followed by another eight days of celebration. Although the Seder consists of a ceremonial feast accompanied by symbolic foods such as horseradish, matzah and haroset, the other days leave a little extra room for creativity. As long as the foods eaten during this time adhere to the kosher dietary laws, you can enjoy different Jewish-inspired recipes such as Chicken Soup with Matzo Balls, Borscht and more. This year, we’re taking a mix of the traditional and modern with our own potato kugel gratin, made with our signature Dutch Yellow® Potatoes. Potatoes are a very popular ingredient to use for Passover recipes and while you’ll probably have your fair share of them during this Jewish holiday, we promise you’ll never get tired of this dish. This gratin has smooth, buttery DYPs® and matzo meal baked with an exquisitely luscious cream sauce that’s flavored with fresh herbs. Finished off with fresh bubbling melted cheese, this hearty and scrumptious dish is sure to make any family gathering a memorable one indeed. For more delicious Passover Sedar ideas, check out our menu.
Source: Simple Pairings
Dutch Yellow® Potatoes are the quintessential everyday potato but are especially handy during a time like Passover where your diet may be limited. They’re incredibly versatile and can be used in countless ways. When it comes to getting creative with these beloved little spuds, the sky is the limit! They’re petite in size with yellowish-white skins with a light and subtle buttery flavor and texture. Unlike Russet potatoes which turn fluffy once cooked, DYPs® are known to hold their density and shape nicely during the cooking process, making them a most excellent ingredient for this recipe as well as other ones. Roast them with butter and herbs or with salt and malt vinegar for a tasty, crispy-skinned side dish. Fry them up and turn them into a tasty potato salad. Or mash them into creamy mashed potatoes, but leave the skin on for added flavor and nutrients!
DYPs® Kugel Gratin
Yields: 8-10 servings
- 3 lbs of Dutch Yellow® Potatoes, thinly sliced
- 5 shallots, thinly sliced
- 3 cups of whole milk
- 1 cup of unsalted Matzo meal
- 1/2 cup of extra virgin olive oil
- 3 tablespoons of fresh thyme
- 1 tablespoon of fresh rosemary
- 7 tablespoons of unsalted butter
- 2 tablespoons of all-purpose flour
- 4 teaspoons of coarse salt
- 1 teaspoon of freshly ground black pepper
- 1 package of Mozzarella cheese
1. Begin by making the sauce. Heat up 4 tablespoons of butter and flour in a saucepan over medium heat and stir for a couple of minutes. Then add the milk, salt and pepper and simmer the mixture for around 20 minutes.
2. While the sauce is cooking, heat up a skillet with 3 tablespoons of butter over medium heat. Add the shallots, rosemary and thyme and cook for around 3 to 5 minutes until fragrant and the shallots have become translucent.
3. Preheat the oven to 375 degrees and grease a 13 by 9 baking dish.
4. In a large bowl, combine the Dutch Yellow® Potatoes, shallot mixture and matzo meal together.
5. Assemble the gratin by layers. Pour just a little bit of the sauce into the baking dish. Then add the potato mixture. Repeat these steps until finished with the sauce and potatoes.
6. For the last layer, sprinkle on a generous amount of cheese on top.
7. Bake in the oven for around 50 minutes until the cheese has melted with a golden brown crust.
8. Serve immediately or make ahead and store in the refrigerator to serve the next day.