Meant to be crispy on the top and bottom while soft inside, potato kugel is the Jewish casserole that is often served at Passover and sabbath. This recipe serves 6-8. Add to it if you like by adding sauteed mushrooms. Maybe add that to just half the dish.
- 3 pounds potatoes – peeled
- 3 large onions
- 3 large eggs
- 1 Tbs salt
- 1 tsp white pepper
- 2 T matzoh meal or wheat flour
- 1/4 C olive oil
Grate the onions and potatoes coarsely — the shredding disc of a food processor is the way to go. Shred and mix together. Let sit for 2 minutes and pour off as much of the liquid as possible – you could put in a colander if you like. Pour into a large mixing bowl and stir in the matzoh meal. Add the rest of the ingredients and stir well.
Pour 1/4 C olive oil into a 9×13 glass baking dish and coat the walls of the dish well — this will “fry” the kugel on the bottom and sides of the dish making it crispy. Pour in the mixture. Bake at 375 for 40+ minutes until a deep golden brown. Let sit for 10 minutes and serve.