I get the complaints and negative reviews, but his is a great recipe with a few modest tweaks. I agree with everyone who says it's labor intensive -- but it takes much less time the second time you make it and know what to expect. I skip the sliced potatoes on top. That's just too much work. (You could also substitute onions for leeks and save a lot of time; I like leeks a lot, but they're a pain in the tuchus.) I also add a lot of salt, pepper and garlic, both fresh and powdered, and some Better Than Bouillon 'Non-Chicken' bouillon paste. Next time, I'd experiment with a couple extra egg whites and or some baking powder to give it a little l more lift. I served the kugel slices topped with a mushroom paprikash, sour cream, and herbs, and it rocked. Bonus: leftover slices can be fried up like hash brown patties to go with your breakfast eggs.
Fred M.
Philadelphia, PA
12/10/2022
I’ve cooked this several times for Passover and it always gets eaten. As people mentioned, adding some butter and a bit of milk, as well as some shredded cheese we’re the additions I made after the first time I made it. Again, we do not keep Kosher.
Cransohoff
Cincinnati, OH
4/8/2022
This was pretty good. it needs some help. I’m not kosher, so I’ll add butter and milk next time. Maybe even cheese. The texture is good, it just needs a bit more flavor. Passover food is “meh” sometimes. When I have it as leftovers, I may put something savory on it. I’ll mix in some butter for sure.
drloverde
Sherman Oaks, CA
3/28/2021
I love the ingredients and have been using epicurious.com/Bon Appetit for years, so I was willing to look past the negative reviews and took advice from the positives, but somehow this turned out to be a dry, tasteless, over-thymed potato dish. My suggestion: take the ingredients, mash the potatoes, sautee the leeks until they're crispy, mix it all in w some butter and a splash of milk (any kind), salt & pepper, place in an 8x8" pan, broil for a few minutes to get the tops crispy, then boom! You have a wonderful side dish and just saved yourself a couple of hours.
Anonymous
New York, NY
9/20/2020
2 hr prep is a bad estimation. How about 3-1/2. Totally messed up my nice diner party. Not worth all the effort!
captjohn
4/13/2020
WARNING: Do note use this recipe. This took a LONG time to make and in the end it was a horrible embarrassment at my dinner table. Tasteless, colorless and almost odorless. Blech.
sahi
New Mexico
4/1/2018
I agree with everyone else that the recipe was a lot of work, but my husband and I both found that it was not dry. The key was the mashed potatoes, I believe, that kept it moist and we did not do any broiling. I would make it again as it is a healthier version of the standard kugel.
nebraska1
Yardville, NJ
4/24/2017
I always look for something new to make for Passover and when I found this recipe, I thought it sounded great. What a total disappointment. Yes, there is a lot of work and 3 separate potato preparations, but I was hoping it would all be worth it. I was embarrassed to have put it on my table! After all the prep, it was tasteless and inedible. I think the person who compared it to a Knish hit it on the nail. Keep looking for a new recipe and skip this one.
just1cook
CT
4/25/2016
Despite a lot of mixed reviews, I decided to try it. Yes, there are a lot of steps and you definitely need to run the dishwasher after making it, but I felt that the stand mixer, food processor and mandoline made the jobs easier. After all of the peeling, chopping, and shreading the finished product was just ok. The flavor was good, but I thought it was too dry. I even added a little butter and 2% milk to the mashed potato part (our meal is not kosher) because I thought it looked dry. I made it during the day, kept it out, and then re-heated it before dinner. Maybe it would be better fresh out of the oven, but I'm not going to spend all of that time and effort again to find out.
karen8221
Westchester County, NY
4/24/2016
After having read all the reviews that indicated this was too much work, I left out one of the "textures" (the grated potato step) and it came out fine. I added 2T of warmed vegetable oil (I use avocado oil) to the mashed up potatoes before adding the leek mixture, then took all that and placed it into the prepared baking dish. Added sliced potatoes on top as directed, placed into the oven and forgot about it until we were ready to eat. This meant that it was in there for about 45 min. too long, and it was still not dry on the inside (although the potatoes on top were overcooked in my estimation). Guests really liked it and took leftovers home. One even commented (completely unprompted) on the different textures, so I'd say leaving out the grated potato step did not detract from that aspect of the recipe. I'll make it this way again next year with more leeks.
triplestep
New England
4/24/2016
Way too much hassle for what you get.
pjaile
Madrid
4/1/2016
Look like it might be a good replacement for myytime-worn sweet potato dish. Conytrary to my usual style, I listened to my wife's suggestion that I do a trial run before Passover. Good idea . I agree with the other reviewers who find this reipe too complicated, in addition to everything else that must be prepared for Passover. It would make a good dish to bring to somebody else's house .
ricschwar
Montclair NJ
3/28/2016
Loved it. Didn't have any leeks so I used 5 shallots which was fine. Not sure this will fit in an 8x8 pan. I used a 9x13 lasagna pan and it was an appropriate fit. Yes, it's a bit of work, but worth it.
gsweiss
Amherst, MA
1/10/2016
Loved it! A bit of work, but one step is done while the other is dormant. Do the leeks ahead and even easier to synch up. This was great with roast beef!
david_singlet
Groton, CT
12/14/2015
Loved this! a bit of work with the 3 potato preps, but it's not crazy busy as while they're boiling, you're grating. Do the leeks first and it's even easier. Loved it!
david_singlet
Groton, CT
12/14/2015
