Cheesy Potato Kugel

Need a gluten free and lacto ovo vegetarian main course? Cheesy Potato Kugel could be a super recipe to try. For $1.24 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 22g of protein, 21g of fat, and a total of 446 calories. This recipe serves 8. Hanukkah will be even more special with this recipe. 116 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. It is brought to you by Betty Crocker. It is a rather inexpensive recipe for fans of Jewish food. Head to the store and pick up nutmeg, eggs, mild cheddar cheese, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Potato Kugel, Potato Kugel, and Potato Kugel.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 cups small-curd cottage cheese

4 eggs, beaten

6 tablespoons chopped fresh chives

3 cloves garlic, finely chopped

2 cups shredded mild Cheddar cheese

1/8 teaspoon freshly ground nutmeg

1 large onion

4 lb russet potatoes, peeled

Salt and pepper to taste

Equipment:

glass baking pan

oven

box grater

bowl

baking pan

Cooking instruction summary:

1 Heat oven to 400F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2 Shred potatoes by rubbing them across the larger holes of a box grater. In large bowl, place shredded potatoes; cover with cold water. 3 In separate large bowl, shred onion by rubbing across the larger holes of the box grater. Add cottage cheese, Cheddar cheese, 4 tablespoons of the chives, the garlic, nutmeg and eggs. 4 Drain potatoes; rinse under running water. Drain well, using hands to press out as much excess water as possible. Add potatoes to cheese mixture in bowl; season with salt and pepper. Mix well; spoon into baking dish. 5 Bake 1 hour or until golden brown; sprinkle with remaining chives.

 

Step by step:


1. Heat oven to 400F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. Shred potatoes by rubbing them across the larger holes of a box grater. In large bowl, place shredded potatoes; cover with cold water.

3. In separate large bowl, shred onion by rubbing across the larger holes of the box grater.

4. Add cottage cheese, Cheddar cheese, 4 tablespoons of the chives, the garlic, nutmeg and eggs.

5. Drain potatoes; rinse under running water.

6. Drain well, using hands to press out as much excess water as possible.

7. Add potatoes to cheese mixture in bowl; season with salt and pepper.

8. Mix well; spoon into baking dish.

9. Bake 1 hour or until golden brown; sprinkle with remaining chives.


Nutrition Information:

Quickview
445k Calories
22g Protein
20g Total Fat
43g Carbs
9% Health Score
Limit These
Calories
445k
22%

Fat
20g
32%

  Saturated Fat
11g
74%

Carbohydrates
43g
15%

  Sugar
2g
3%

Cholesterol
141mg
47%

Sodium
594mg
26%

Get Enough Of These
Protein
22g
44%

Calcium
455mg
46%

Vitamin B6
0.88mg
44%

Phosphorus
321mg
32%

Potassium
1042mg
30%

Manganese
0.42mg
21%

Vitamin C
15mg
19%

Vitamin B2
0.29mg
17%

Selenium
11µg
17%

Magnesium
65mg
16%

Iron
2mg
15%

Vitamin B1
0.22mg
14%

Copper
0.27mg
14%

Fiber
3g
13%

Folate
53µg
13%

Zinc
1mg
13%

Vitamin B3
2mg
12%

Vitamin B5
1mg
12%

Vitamin A
502IU
10%

Vitamin K
9µg
9%

Vitamin B12
0.43µg
7%

Vitamin D
0.61µg
4%

Vitamin E
0.35mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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