Potato Kugel
- Total Time
- 2½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds russet potatoes
- 3eggs
- 1tablespoon kosher salt
- ¼teaspoon black pepper
- 1medium onion
- 6tablespoons vegetable oil, plus more for greasing pan
- ⅓cup flour
- ¼teaspoon baking powder
Nutritional analysis per serving (8 servings)
275 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 6 grams protein; 502 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
- Step 2
Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
- Step 3
Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
- Step 4
Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.
Private Notes
Comments
Do you have to squeeze excess water out of potatoes and onions like when making latkes?
As I always do, I made this recipe exactly per instructed (I always find it hilarious that people make all manners of substitutions for recipes and then complain when the result is a horrible product!) Here, I found that the salt was way too much -- you could cut the amount in half with no problem. In addition, the baking powder is unnecessary. It doesn't make the kugel airier or rise more than the eggs alone do.
My mother would make the potato kugel in muffin tins so everyone could have plenty of crispy outside. I don't think the baked it for two hours, but, unfortunately, can no longer ask her for cooking times. She also used rendered chicken fat rather than oil, which added a definitely distinctive and delicious flavor.
Very good, not great.
unfortunately this kugel is uninteresting and tastes of raw onions. Onions should be sauteed before mixing them in with the potatoes.
How many cups shredded is 3 lbs?
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