Prep 30 mins
Cook 1 hr
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!
- 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.
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
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.
This is a great recipe but way to many steps. It got rave reviews but 2 or 3 pkgs frozen hash brown potatos the eggs 1 pkg of frozen onions some chopped garlic and parsley would bring the same results