Wednesday, February 26, 2014

Delicious but easy Potato Kugel (GF, Kosher for Pesach too)

I used to be totally put off by the idea of making potato kugel.

All those instructions. Peel. Drain. Do this special trick. And that one. It seemed like such a huge time investment.

And it was too much for me.

You've probably figured out that I am probably the laziest cook ever, which is why I serve my family roasted vegetables all the time! But I make potato kugel. (Even though it has eggs!)

And now, I will share my method. Several of my recent guests have requested this, so here goes:


Potato Kugel

8-10 potatoes (medium size) - I use the lightest skinned ones I can find here, in the States, I used Yukon Gold. -- scrubbed clean, not peeled.
1 large onion
4 eggs
1/2 cup oil (I use olive oil)
.5 - 1.5 T. salt (I modified this after some feedback that some people found the original amount too salty, please adjust to your preference!)
pepper to taste

Preheat oven to 425 F (220 C)

Scrub the potatoes.

Fit your food processor with the bottom blade AND the shredding disk. In mine, this means that my end result will be partially pureed and partially shredded. If yours works differently -- use the shredding disk, then change to the bottom blade and puree about 1/3 of the potato/onion mixture.


In a large bowl, beat the eggs, oil and seasonings together.








Feed your food processor the onion first, then the potatoes. My bowl isn't big enough, so I do this half at a time, including half an onion with each batch. the pureed onion helps keep the potatoes from oxidizing.

 









Add the onion and potato mixture to the egg and oil mixture. Mix well to combine.










 
Pour into a DEEP pan. The trick to this potato kugel is its depth. It does NOT work in a shallow pan. I use a lasagna size disposable pan because I haven't managed to fully stock my kitchen with all the baking pans I want.







Place kugel in hot oven. After 25-30 min, lower the temp to 350 F (175 C), and bake for another 30-40 min. Watch to make sure you don't burn the top.

And that is it.
No peeling, no draining, no straining, no adding in just the right amount of starch... 

AND it's perfect for all year round, including Pesach!

Please let me know if you try it. I'd love to hear what you think!




6 comments:

  1. Replies
    1. Ha so funny to find you here. This is my go-to potato kugel recipe when we're going to be a lot of people. Next time I come I'll do you the whole Ashkenazi chulent and kugel thing :*
      (Idit)

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  2. I wonder what would happen if you used some wholewheat flour and flaxseed instead of the eggs. I love the simplicity of this recipe thought. Thank you.

    ReplyDelete
    Replies
    1. If you try it out with those egg replacers, please report back! I've never liked my potato kugel with flour in it, though...

      Delete
  3. Replies
    1. nope, but I scrub them. Will add that!

      Delete

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