Kittencal's Potato Kugel

Kittencalskitchen's Note:

This is mostly served as a side dish with pot roast and gravy, I have even made this for Sunday brunch and served it with eggs! --- to save time the potatos may be grated and kept refrigerated covered completely in cold water for up to 3 days ---I like to also add in some cayenne pepper for a little heat --- for a lighter fluffier textured kugel add in another egg with 1 teaspoon baking powder --- for Passover subsitute matzo meal for the flour.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 7 large potatoes, peeled and coarsley grated
• 1 medium onion, finely chopped
• 1/4 cup all-purpose flour
• 2 large eggs, slightly beaten
• 2 teaspoons seasoning salt (or to taste) or 2 teaspoons white salt (or to taste)
• 1 -2 teaspoon fresh ground black pepper (I use lots!)
• 6 tablespoons oil, divided (not olive oil)

Directions:

1. Set oven to 400 degrees F ( (bottom oven rack).
2. Grease a 13 x 9-inch baking pan, then pour about 3 tablespoons oil into bottom of the baking dish.
3. .Squeeze out excess moisture from the shredded potatoes with hands, and place into a large bowl, then add in chopped onion.
4. Add in remaining ingredients with 3 tablespoons remaining oil; mix well to combine (I use my hands for mixing).
5. Adjust the salt and pepper if needed.
6. The next step is only optional it will speed up cooking time and create a crispy bottom and sides.
7. Place the baking dish with the oil in the oven and heat the oil for about 6-8 minutes.
8. Carefully spread the potato mixture in the baking dish (careful, the dish will be hot!) .
9. This step is only optional otherwise just pour the potato mixture into the oiled cold baking dish.
10. Bake uncovered for about 1-1/4 hours, or until nicely browned on top (the longer that you bake it the more crispier it will be, so bake until it is to desired crispness).

Reviews

[mortar&pestle]

This was really bland - maybe kids would like it but I didn't.The recipe itself is OK - instructions are good. I just found that it didnt taste like much, was quite on the heavy side with an oily aftertaste.
I made individual servings so maybe that was why

[Catnip46]

This was OK even though it was kinda bland. It certainly did get nice and crisp. I'm not sure if I would make it again but I'm glad I tried it.

[GraceGirl]

I cannot rave enough about this kugel! I served this at my son's birthday to a crowd who had never tasted any kind of kugel, and it was gone in about 10 minutes! It tastes exactly like my Aunt's famed potato kugel, and now I don't have to wait for a visit to eat it! This potato kugel was also amazingly easy to prepare. I processed the peeled potatoes and onions then sauteed them for a few minutes to minimize the moisture content. I then combined them with the rest of the ingredients, adding the extra egg and baking powder as well as an additional egg, because I still felt as if the potatoes held too much water. It was awesome...truly! This is great for a make-ahead meal. I made this the day before the party and then took it out to come to room temperature the following morning. I then put it in a 300 degree oven for about 30-40 minutes to reheat, uncovering it the last 10 minutes to crisp the top. Thanks again for such a wonderful recipe! I have turned some picky eaters into kugel fanatics!