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Vegetable Kugel with Caramelized Leeks

Vegetable Kugel with Caramelized Leeks

Amy Kritzer
It's Passover time! This Vegetable Kugel is full of potatoes, sweet potatoes, zucchini and leeks. No need to wait until Passover to make this easy casserole.
4.58 from 35 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Passover
Cuisine Jewish
Servings 9


  • 5 tablespoons vegetable or olive oil divided, plus more for greasing the pan
  • 2 large leeks or 3 small leeks, sliced into rounds
  • 1 1/2 teaspoons salt divided
  • 1 large russet potato (about ½ pound) washed well and peeled
  • 1 large sweet potato (about ½ pound) washed well and peeled
  • 2 medium zucchini (about ½ pound) washed well and NOT peeled
  • 1 medium white onion (about ½ pound)
  • 3 medium garlic cloves
  • 3 large eggs beaten
  • 3 tablespoons matzo meal
  • ½ teaspoon fresh cracked black pepper


  • Pre-heat oven to 350 degrees F. Grease a 9 x 9 casserole dish with oil and set aside.
  • Heat a large sauté pan over medium heat. Add a tablespoon of oil and leeks with 1/4 teaspoon salt. Immediately turn heat to medium-low. Sauté, stirring often until slightly browned and translucent, about 10-15 minutes.
  • Shred up the remaining vegetables with a hand grater or food processor- potato, sweet potato, onion, zucchini, and garlic and remove as much water as you can with paper towels. This is important for a dry kugel! Combine with leeks, eggs, ¼ cup vegetable oil, matzo meal, remaining salt and pepper in a large bowl. If is very wet, add in a little more matzo meal.
  • Pour mixture into the casserole dish, smooth over with a spatula, and bake for 45 minutes until kugel is cooked through and topping is browned.
  • Let cool slightly, cut into squares and eat!
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