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Potato Cake with Sweet Shallot Jam and Thyme


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Potato Cake with Sweet Shallot Jam and Thyme


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Potato Cake with Sweet Shallot Jam and Thyme

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.


  • Prep Time : 25 min
  • Cook Time : 1 hour, 30 min
  • Ready Time : 1 hour, 55 min




  • 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 tablespoons 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 (9×13), 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.



About Chef David Kolotkin


Chef David Kolotkin, executive chef of The Prime Grill in New York City. His love for cooking didn’t sprout in a commercial kitchen. They were born in his childhood home, enjoying his mother’s delicious home-cooked meals and bonding moments with his parents in the kitchen. There, his deep respect for food grew, leading to his illustrious culinary career.




3 Responses to Potato Cake with Sweet Shallot Jam and Thyme

  1. avatar says: Sue

    What can I use instead of port wine?

  2. avatar says: AndreaLO

    I didn’t have balsamic vinegar so I used white (a smaller amount, thoug). I didn’t have port so I used cabernet. I didn’t have shallots so I used regular onions. Next time I make this I’ll go with the real ingredients:) What I made is more than edible, though:)
    But what I’m wondering is how to get the lovely looking top shown in the photo?

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