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Potato Cake with Sweet Shallot Jam and Thyme

Prime Grill Potato Cake

I am proud to be the chef of a world class kosher establishment and always try to incorporate traditional Jewish recipes with my own twist. I knew my customers loved kugels, but I couldn't serve them a sheet try of sweet noodle kugel. Here is my contemporary version of a traditional kugel.

  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings


  • 15 shallots, thinly sliced
  • 1 cup balsamic vinegar
  • 1/2 cup sugar
  • 1/2 cup port wine
  • 8 lb. Yukon gold potatoes, grated (approximantely 12-14)
  • 2 1/2 tablespoon salt
  • 3/4 teaspoon white pepper
  • 1 bunch thyme (approximately 12-14 sprigs)
  • 1/2 teaspoon extra virigin olive oil


Preheat the oven to 350 degrees.  In a heavy gauge pot, combine the shallots, balsamic vinegar, sugar and port wine, bring to a simmer, and cook until dry.  In a large bowl, combine the grated potatoes (remove excess water), salt, white pepper, thyme, and the extra virgin olive oil and mix until fully combined.  In a greased baking pan (9x13), spread half of the potato mixture evenly.  Pour the shallot jam on top and spread evenly.  Finish with the remaining half of the potato mixture and cover completely.  Place uncovered in the oven for approximately 90 minutes.  Remove and let the cake rest for 15 minutes before slicing.

Reprinted with permission from The Prime Grill Cookbook.

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