Spiralized Potato and Carrot Gratin


I adapted this recipe from Martha Rose Shulman’s recipe for “Potato and Carrot Kugel” in her new cookbook, Spiralize This! She calls it a kugel, but it’s very close to being a vegetable gratin without the heavy emphasis on cheese found in many gratins. I also like the fact that it is thickened with quinoa rather than flour.


1 pound peeled potatoes (Yukon Gold or russet)
1/2 pound carrots (thick)
1 medium onion (peeled, stem end intact)
1 TBS butter
Kosher salt, freshly ground pepper
2 TBS olive oil
3 eggs
1/2 cup cottage cheese
1/2 cup cooked quinoa
Note: Original recipe includes 1 tsp. lightly crushed caraway seeds, which I didn’t use. My guess is that you could use any fresh or dried herbs that appeal to you for additional flavor. I think I might sauté a little garlic with the onion next time as well. Recipes are a work in progress!


1. Spiralize the potatoes by cutting them in halves. Secure the cut end against the large holed “fettuccini” blade to make thick strands. Break or cut into bite sized  (about two inch) pieces.
2. Spiralize the onion by placing the flat side against the slicer blade. Chop the strands into bite sized pieces.
3. Spiralize the carrots using the “spaghetti” blade. Use the thickest carrots you can find. Crop the strands into bite sized pieces.
4. Simmer the potatoes in water until just tender. Drain well, and toss with the butter. Season with salt and pepper. Set aside.
5. Heat about a tablespoon of olive oil in a skillet. Saute the onions until they start to soften. Add the carrots. Season with salt and pepper. Continue to sauté until the carrots are barely tender.
6. Grease a gratin (or any 2 quart) baking dish. Preheat the oven to 375.
7. Using a food processor or a blender, puree the cottage cheese and eggs until smooth. Add about 1/2 tsp. salt.
8. Combine the pureed mixture, the potatoes, onions, carrots, and quinoa in a large bowl. Mix well. Pour into the prepared baking dish. Dot with a little butter, or drizzle the top with a little olive oil.
9. Bake for about 35 minutes. Let cool for about 15 minutes before cutting.

About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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