Lacy Potato Kugel

"I have been eating potato kugel all my life - take it from me, this one is the absolute best. It's from the "Kosher Palette Cookbook" it is crispy on the outside and creamy and, well, 'lacy' on the inside. It freezes very well so I usually double the recipe. Enjoy! "
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by scancan photo by scancan
Ready In:
1hr 30mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • 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 9x13 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.

Questions & Replies

  1. is using potato starch necessary? i dont have any :-(
     
  2. How many days in advance can I make this if I’m serving it for the 2nd night of Passover?
     
  3. I made this kugel, but used 1 Ore/Ida hash brown potatoes. 30 oz pkg. Should I have used two of these packages? I guess my question is how many grated large Idaho potatoes are in a 30 oz bag ? Anyone?
     
  4. If I bake this in the afternoon, what would be the best way to heat this up for serving later in the evening?
     
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Reviews

  1. This recipe is taken word for word from "Kosher by Design," a great cookbook by Susie Fishbein. It's really not right to post things without giving credit. It IS a great recipe, as are all the recipes I've tried from this cookbook. EDITOR'S NOTE: Recipe description updated 4/30/04
     
  2. I have made this recipe for passover and high holidays for several years. It is a delicious if somewhat labor intensive kugel. I make it early in the day and leave it on the counter to keep hungry kids from picking at the other dishes.The only optional adjustment I have made is to substitute chicken broth or parve stock for the H2O. Wonderful recipe. Thank you for posting it. It's a staple now in my family of 12.
     
  3. Made this yesterday in a giant 15" cast iron skillet because of the high oven temp. Used frozen hash browns and added onion salt. The bottom crusted up nicely in the heavy skillet and was just about half inch thick, like a giant potato pancake. The outside was crispy and the inside nice and creamy. I cut it into squares to serve. Went well with lamb Provençal and Caesar salad. It really is the best kugel
     
  4. WARNING: DO NOT FOLLOW THIS RECIPE IF YOU ARE USING A PYREX OR OTHER GLASS DISH!! I heated the oil in the dish, as per the instructions, and then put it on the counter so that I could put in the potato mixture. THE DISH SHATTERED ALL OVER THE KITCHEN, including into the batter I had spent a lot of time making. It took me 45 minutes just to clean the shattered glass and oil off of the counter, floor, the dogs' bowls -- it was literally everywhere! Had to throw the batter out, and then tend to a cut I got from the glass. I have learned my lesson!
     
  5. This was delicious, but I did add some things and I changed some things. Like another reviewer I used the big shredder blade on the cuisinart for the potatoes and then used the regular blade to make them finer. Things I added: Garlic to the onions; dill; parsley; lemon pepper; lawry?s salt; Things I changed: I used about 2 lbs of yukon gold potatoes and didn?t peel them I substituted corn starch for the potato starch (I didn't have any potato starch) I added ?Better than bouillon? to the boiling water and used only about 3/4 of a cup of water
     
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Tweaks

  1. Definitely recommend that you do not use boiling water and instead use cold water to dilute the starch to avoid clumps. Once I switched to cold water it comes out perfect every time.
     

RECIPE SUBMITTED BY

<p>Really love food - eating it, cooking it, reading about it. &nbsp;I have 3 little boys who I love to pieces and only sometimes want to hide from. Other things that make me happy: sunshine, the smell of freshly mown grass, horseback riding, New York City on the first warm day of spring (everyone is smiling), bergamot, long walks, fresh flowers, summer nights, crossword puzzles, Pearl Jam, history books, footsie pajamas, sunscreen that smells like vacation, anything reminiscent of Audrey Hepburn, peace and quiet. Dislikes: misspelled words on signs and menus, math, whining, being barefoot indoors, feeling cold, the squeaky feeling of glassware when it comes out of the dishwasher, the sound of teeth biting down on an ice cube, and sportscenter.&nbsp;</p>
 
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