Did you know that kids are more likely to eat foods that they help prepare? PJ Library Engagement Officer Lori shares one of her family’s favorite crowd-pleasing recipes plus tips for steps where kids can get involved. This generous kugel serves 12! So invite some friends over or make a batch and freeze some for leftovers and stay-in Saturday brunch – whatever you do, be sure to don your favorite apron and get cooking together.
1.5 pounds Yukon gold potatoes
1 medium onion
4 cloves of garlic
1 tablespoon neutral oil
1 teaspoon salt ½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 cup boiling hot water
2/3 cups quick oats or quinoa flakes
- Grease a 9 x 13 casserole or baking dish and set aside.
- Add the boiling water to the oats in a separate dish and stir.
- Combine the other ingredients in a food processor and mix until smooth.
- In a large mixing bowl, add the potato mixture and the oats and mix until combined.
- Pour the batter into your 9 by 13 dish.
- Bake for 60 minutes at 400 degrees.
- Cool and then enjoy!
TIP: If you don’t have a food processor, you can use a blender and pulse or harness the power of kid-muscles and potato mashers.
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