Cheesy Idaho® Potato and Parsnip Kugel


  • 4 pounds Idaho® potatoes, peeled
  • 1 parsnip, peeled
  • 1 tablespoon olive oil
  • 1 onion, peeled and diced
  • 2 eggs
  • ¼ cup matzo meal
  • 4 oz. grated Gruyere cheese
  • 2 tablespoons chopped parsley
  • 1 teaspoon salt, or to taste
  • ½ teaspoon pepper, or to taste


  1. Pre-heat oven to 350° F.
  2. Add the olive oil and diced onions to a pan and sauté on medium heat until very lightly caramelized.
  3. Using the shredding attachment of a food processor, shred the potatoes and parsnip and add to a large mixing bowl. Fold in the sautéed onion, eggs, matzo meal, parsley, salt, pepper and half the cheese.
  4. Pour the mixture into a casserole dish (approx. 10”) and top with the remaining cheese. Bake for 1 hour and serve warm.
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Yield: 4

Anita Schecter
Food Blogger
Hungry Couple

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