I'm reposting this recipe, as it's one I make almost every single week. For those of you who think we are boring eating potato kugel every week - we're not! Our house is hopping! And we are innovative, and try out new things all the time! We just happen to associate the taste of a perfect potato kugel with a happy Shabbat, so we make it, time and again.
THIS is the perfect Potato Kugel recipe. I guarantee it will be a hit!
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
1/2 cup oil (I use olive oil)
.5 - 1.5 T. salt (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!