Noodle kugel
Brian Lagerstrom · ♥ 5.5K likes · 168.9K views · 13 min video
Read about cottage cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- salt
- 1 lb egg noodles
Boil the egg noodles in heavily salted water 9 to 10 minutes, until just past al dente, then drain.
- 450 g sour cream
- 450 g cottage cheese
- 6 whole eggs
- 12 g salt
- 1–2 g dried thyme
- 2 g black pepper
- 150 g grated Gruyere
Combine the sour cream, cottage cheese, eggs, salt, dried thyme, black pepper and grated Gruyere in a food processor.
The sour cream and cottage cheese custard
Spin 20 to 30 seconds until the cottage cheese is mostly broken down and the eggs are mixed through.
- 1 stick butter
Melt a whole stick of butter in a 12-inch cast iron pan over medium heat.
- 200 g onions
- 15 g minced garlic
- salt
Add the sliced onions, minced garlic and a strong pinch of salt and sweat over low heat 6 to 8 minutes until melted, with no caramelization.
Fold the drained noodles, the sweated onions and the sour cream egg custard together.
- butter
- 120 g panko
- 30 g melted butter
Load into a well buttered nine by 13 baking dish and top evenly with the panko stirred together with melted butter.
Bake at 375F for 50 to 60 minutes, until the custard is set throughout and the crumbs are golden.