Potato Kugel, moist on the inside and crispy on the outside, is a staple of Eastern European Jewish cooking. While there are many variations of potato kugel (which add carrots, zucchini, garlic...), this Basic Potato Kugel recipe is still my favorite.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
- 8 medium potatoes
- 2 onions
- 6 eggs
- 1/2 cup oil
- 4 Tbsp. all-purpose flour
- 1 heaping Tbsp. salt
- 1/2-1 tsp. pepper
Preparation:
1. Preheat oven to 400° Fahrenheit (200° Celcius).
2. In a large bowl, mix eggs, oil, flour, salt and pepper. Set aside.
3. Coarsely grate the potatoes and onion by hand or food processor. Let stand 3-5 minutes. Squeeze out excess liquid. Add grated potatoes to the egg-flour mixture. Mix by hand only until smooth.
4. Pour into a greased 9x13 inch baking dish.
5. Bake, uncovered, for 1 hour or until golden brown on top and a knife inserted in the middle comes out clean.
YIELD: 12-14 servings.
SERVING SUGGESTIONS:
Serve slightly warm or hot as a side dish with a meat entree such as brisket or roast chicken.
2. In a large bowl, mix eggs, oil, flour, salt and pepper. Set aside.
3. Coarsely grate the potatoes and onion by hand or food processor. Let stand 3-5 minutes. Squeeze out excess liquid. Add grated potatoes to the egg-flour mixture. Mix by hand only until smooth.
4. Pour into a greased 9x13 inch baking dish.
5. Bake, uncovered, for 1 hour or until golden brown on top and a knife inserted in the middle comes out clean.
YIELD: 12-14 servings.
SERVING SUGGESTIONS:
Serve slightly warm or hot as a side dish with a meat entree such as brisket or roast chicken.
