Serves 12
95 min
Potato Kugel
Recipe GLPRe529f37754d6fc
A classic Jewish potato kugel featuring shredded russet potatoes bound with eggs and matzoh meal, enhanced with caramelized onions and vegetable oil. This savory baked casserole is tender, rich, and perfect as a main course or side dish for holiday meals. Served in 12 portions from one large pan.
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Ingredients
3 pounds Russet potatoes
12 eggs
2 medium medium onions, peeled and cut into chunks
⅔ cup matzoh meal
1 tablespoon salt
¾ teaspoon freshly ground black pepper
3 tablespoons vegetable oil
Directions
Preheat your oven to 350°F (175°C). Peel the russet potatoes and cut them into chunks suitable for a food processor. Working in batches if necessary, shred the potatoes and onion chunks in a food processor until finely shredded. Transfer to a large mixing bowl.
In a separate bowl, crack all 12 eggs and beat them thoroughly until well combined and slightly frothy.
Pour the beaten eggs over the shredded potatoes and onions. Sprinkle the matzoh meal, salt, and black pepper over the mixture.
Fold all ingredients together gently but thoroughly, ensuring the matzoh meal is evenly distributed and the potato mixture is well combined.
Pour the 3 tablespoons of vegetable oil into a 9x13-inch baking dish (or similar large casserole), coating the bottom and sides. Pour the potato-egg mixture into the prepared pan and smooth the top.
Bake in the preheated 350°F oven for 60 to 75 minutes, until the kugel is golden brown on top and a knife inserted into the center comes out clean. The internal temperature should reach 160°F to ensure the eggs are fully cooked.
Remove from the oven and let rest for 5 to 10 minutes before serving. Cut into 12 squares and serve warm.
