Potato Kugel
Potato Kugel is a baked casserole with potatoes and onions. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov.
- Prep Time: :30
- Cook Time: 1:00
- Total Time: 1:30
- Yield: 8-10 1x
- Category: Side Dish
- Method: Oven
- Cuisine: Jewish
Ingredients
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- 6 large idaho potatoes, peeled
- 2 large onions, 1 diced and one quartered
- 4 large eggs, lightly beaten
- 5 tablespoons oil
- 2 –3 teaspoons salt
- fresh ground pepper
- 1/4 cup potato starch
- 1 cup boiling water
- 1/4 cup oil
Instructions
- Preheat oven to 500 degrees.
- Saute diced onion until nicely caramelized and golden.
- While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
- Squeeze out liquid and place in a large mixing bowl.
- Process onions (don’t change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
- Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
- Sprinkle starch on top.
- Pour boiling water over starch and stir thoroughly.
- Pour 1/4 cup of oil into a 9×13 baking pan and heat in oven for about a minute. Do not allow oil to burn.
- Carefully pour mixture into pan and bake for 20 minutes.
- After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.
Notes
- This recipe freezes very well.
Find it online: https://goingmywayz.com/potato-kugel/