POTATO KUGEL
Categories Potato Side Passover Vegetarian Casserole/Gratin Kosher
Yield 12 People
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 °F. Peel the potatoes and chunk them up. Keep in a bowl of cold water until ready to process. In a very large bowl, beat together the eggs, until well mixed. Preheat the oven to 350 °F. In the bowl of a food processor fitted with the metal blade, pulse the onion until very finely chopped, but not liquefied. Scrape the onions into the bowl with the eggs and stir them in. Stir in the matzoh meal. Drain the potatoes. In the same processor in three batches, process the potatoes until very finely chopped. The pieces should be no bigger than a grain of rice and mostly smaller. As each batch of potatoes is processed, immediately scrape it into a strainer placed over a bowl. With a rubber spatula or the back of a spoon, press out the moisture. Immediately, stir the potatoes into the onion and egg mixture. Discard the liquid and potato starch that will settle in the bowl. Season the batter with salt and pepper. Pour 2 tablespoons of vegetable oil or schmaltz into a 13 by 9-inch baking pan, preferably glass. Turn the pan to coat the bottom and half way up the sides with the oil or schmaltz. Place the empty pan in the preheated oven for 5 minutes. Remove the oiled pan from the oven and pour the potato batter into the pan. The oil will come up the sides of the pan, especially in the corners. Press the batter down near the corners to lightly to fill them with potato batter. It's a good thing when the oil comes over the top of the batter. It adds crispness. Drizzle the remaining tablespoon of oil or melted schmaltz on the surface of the batter. Bake for 1 hour Let rest for at least 15 min. The kugel reheats extremely well in a 350°F oven, uncovered so the top can crisp up additionally. Reheating time depends on the size of the piece being reheated, and at what temperature the kugel is when going into the oven. It can be kept in the refrigerator for at least four days, and for several months in the freezer. It is best to defrost before reheating.
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Branella Cornelius
[email protected]I'm definitely going to make this potato kugel recipe soon.
Muhammad yahya
[email protected]I can't wait to try this potato kugel recipe. It looks amazing!
Alexandra Bigelow
[email protected]This potato kugel recipe seems like something I would really enjoy.
Mohammad Hejazi
[email protected]I would love to try this potato kugel recipe. It looks delicious!
Suman Bhandari
[email protected]The potato kugel was a bit bland, but it was still a good side dish.
Oluwa Martha
[email protected]I thought the potato kugel was just okay. It wasn't bad, but it wasn't anything special either.
love bird noor
[email protected]The potato kugel was a bit too dry for my taste, but the flavor was good.
Nyombi Emma
[email protected]This potato kugel was a delicious side dish. I will definitely be making it again.
Amisha Shradananda
[email protected]This recipe was definitely a winner! My guests raved about the potato kugel.
Rejim 22
[email protected]This is my new favorite potato kugel recipe. It's so creamy and flavorful.
Joe Tinkey
[email protected]I've never made potato kugel before, but this recipe was so easy to follow. It turned out great!
Shakil sp
[email protected]This potato kugel recipe was a hit with my family! The potatoes were perfectly cooked and the flavors were amazing.