You don’t get more traditional than potato kugel. Varying from village to village, never mind country to country. Mine is the sweet version and is the perfect accompaniment for your main meal. And it can be gluten free too (we do this for Pesach). Heat through covered for 20 minutes at 180, remove foil and heat a further 5-10 minutes. Make sure you do not dry it out.

Ingredients: Potatoes, Onions, Eggs, Flour, Syrup, Schmaltz, Matzah Meal, Cinnamon, Salt Pepper