Potato Kugel
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 1 large or 2 small yellow onions
- 3 pounds or about 5 large baking — Russet or Idaho — potatoes, peeled
- 1/3 cup potato starch*
- 2 teaspoons kosher salt
- Lots of freshly ground black pepper
- 3 large eggs
- 5 tablespoons olive oil, schmaltz, or another oil of your choice
How would you rate this recipe?
Preparation
Step 1
Heat oven to 350°F.
Step 2
By hand: Chop onions very finely and coarsely grate potatoes.
Step 3
With a food processor: Blend onions in food processor with regular blade until finely ground. Switch to grating blade and grate potatoes — do this on their sides for the longest strands.
Step 4
Place onions and potatoes in a large bowl. Sprinkle salt, pepper, and starch evenly over potatoes and toss together with two forks or your very clean hands, evenly coating strands.
Step 5
Break eggs on top and use forks or your fingers to work them into the strands, evenly coating the mixture.
Step 6
Heat a 1/4 cup oil or fat in a 10-inch cast-iron skillet** over high heat until very hot.
Step 7
Pour potato-egg mixture into the pan carefully (it’s going to splatter) and spread evenly in the pan. Twist and tousle the top strands for a pretty final texture on top.
Step 8
Drizzle with the last tablespoon of oil.
Step 9
Bake in heated oven for 75 to 80 minutes, until browned on top and tender in the middle. If top browns too quickly before center is baked, cover with foil for all but the last two minutes of baking time.
Step 10
Save recipe for the next time?
Chef's notes
Kugel reheats exceptionally well in a warm oven. It keeps in the fridge for up to 4 days, and much longer in the freezer.
Cornstarch or flour can be used instead of potato starch. Matzo meal is traditional.
Without cast-iron, use a casserole baking dish. Heat the oil first so it’s hot when the potato mixture lands in it.
