Vegan gluten free potato kugel
If you are making a thin soup during the time of making this recipe, boil the two potatoes in the soup instead of creating a whole additional pot situation. They will taste better and no mess!
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Ingredients:
- 7 red skinned potatoes
- 1 sweet potato grated
- 2 1/2 teaspoon salt pink Himalayan
- 2 scallions chopped
- 1/2 cup extra virgin olive oil
Directions:
- Preheat the oven to 350°F. Prepare a baking dish with parchment paper.
- Boil 2 of the red skinned potatoes until soft, and then mash and add to the baking dish.
- Grate the rest of the white and sweet potatoes and squeeze out any additional liquid. Add them and the remaining ingredients to the baking dish. Mix well and then flatten.
- Bake for 1 ½ hours until golden and crispy on top.
Notes & Tips:
Feel free to play around with this recipe, instead of scallions you can add fried onions. Instead of sweet potatoes you can use all regular potatoes.
