Tested till perfect Potato Carrot Kugel

Potato Carrot Kugel

Even on a blizzardy, snowed-in weekend, you'll probably have winter mainstays on hand to make a hearty vegetarian meal of this traditional Jewish casserole. It would also make a delicious side dish.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspvegetable oil
  • 1 1oniononions, thinly sliced
  • 3 cups 3cupssliced mushroommushrooms, (8 oz/250 g)
  • 1-1/2 tsp 1-1/2tspdried thyme
  • 4 4baking potatobaking potatoes, (about 2 lb/1 kg)
  • 2 2large carrotcarrots
  • 3 3eggeggs
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 cup 1cupshredded Cheddar cheese
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In large skillet, heat oil over medium heat; cook onion, mushrooms and thyme, stirring occasionally, for about 10 minutes or until softened. Place in large bowl. Peel and grate potatoes and carrots; add to onion mixture and toss to mix. Whisk together eggs, salt and pepper; add to potato mixture. Add cheese and toss to combine well.

Spoon into greased 11- x 7-inch (2 L) baking dish; bake in top of 400°F (200°C) oven for 1 hour or until golden and crispy.

Nutritional Information Per serving: about

cal 415 pro 16g total fat 20g sat fat 8g
carb 43g fibre 5g chol 191mg sodium 693mg

% RDI:

calcium 24 iron 19 vit A 130 vit C 27
folate 23
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