Recipe by blucoat
This is an easy, traditional, and delicious potato kugel (potato pudding) recipe from the Jewish cookbook, "Passover by Design: Picture Perfect Kosher by Design Recipes for the Holiday", by Susie Fishbein.
Top Review by tejaspenguin
Made this yesterday for Rosh Hashanah. I was so happy to find a potato kugel without flour or matzo meal! I did leave out the sugar. I've never heard of sugar -- and so much of it -- in a potato kugel recipe. I also used far less oil. I heated a couple of tablespoons and mixed it into the batter and just greased the pan with a little more. I also baked it on a lower heat for the last half hour because I was heating the brisket with it. It was wonderful!
- 1⁄2 cup vegetable oil
- 8 medium potatoes
- 2 medium onions, quartered
- 1 tablespoon fine sea salt
- 1 teaspoon fresh ground black pepper
- 2 1⁄2 tablespoons sugar
- 5 large eggs, beaten with a whisk
Directions See How It's Made
- Preheat oven to 425°F degrees.
- Place the oil into a large 9- by 13-inch rectangular baking pan; set aside.
- Fill a large bowl with cold water and add some ice cubes. Peel the potatoes and place them into the bowl of cold water. This will prevent them from turning brown.
- Finely chop the onions in the container of a food processor fitted with a metal blade. Remove them to a large bowl. Cut the potatoes into chunks and place them into the food processor; process until almost smooth. Add the potatoes to the onions.
- Add the salt, pepper, and sugar to the potato mixture. Add the eggs and stir until thoroughly combined.
- Place the baking pan with the oil into the oven. When the oil sizzles, carefully remove from oven and spoon some of it into the potato mixture. This will help make the kugel fluffy. Mix well. Pour the potatoes into the oiled pan. Bake, uncovered, for 1 hour.