Basic Potato Kugel (Parve)

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, 00 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.

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