Lacy Potato Kugel

Submitted by Kishka

"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! "

 

• Ready In: 1hr 30mins
• Ingredients: 9
• Serves: 12

ingredients

• 6 large idaho potatoes, peeled
• 2 large onions, 1 diced and one quartered
• 4 large eggs, lightly beaten
• 5 tablespoons oil
• 2 -3 teaspoons salt
• fresh ground pepper
• 1⁄4 cup potato starch
• 1 cup boiling water
• 1⁄4 cup oil

directions

1. Preheat oven to 500 degrees.
2. Saute diced onion until nicely caramelized and golden.
3. While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
4. Squeeze out liquid and place in a large mixing bowl.
5. Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
6. Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
7. Sprinkle starch on top.
8. Pour boiling water over starch and stir thoroughly.
9. 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.
10. Carefully pour mixture into pan and bake for 20 minutes.
11. After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.

Reviews

[Nancy Lapid]

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

 

[topasj]

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.

 

[mmrsegal]

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

 

[apt236]

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!

 

[Denise H.]

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