When we think of Jewish foods that have become a mainstay in the American diet, chicken soup, corned beef sandwiches, and bagels come to mind. So what happened to potato kugel? With its soft, moist interior and crispy golden topping, it deserves to be right up there with the rest of them.
Prep Time: 20 minutes
Bake Time: 1 hr 15 mins
Advance Prep: Potatoes may be peeled and kept in cold water up to 4 hours. Kugel is best made and baked just before serving.
- 6 medium baking potatoes, peeled (about 3 pounds)
- 1 large onion, peeled
- 4 large eggs
- 1 Tablespoon salt or to taste
- 8 tablespoons (1 stick) nondairy or regular margarine or butter, melted
- 1/3 c flour or matzah meal
- butter-flavored cooking spray
Place rack in upper third of oven and preheat to 400 F.
To Make Kugel:
Grate the potatoes and onion in a food processor with the shredding disk or with a hand grater. Place in a colander and drain well, squeezing out excess moisture. In a large bowl, whisk eggs, salt, melted margarine, and flour/matzah meal. Stir in potatoes until well combined.
To Bake:
Spray a 6×10-inch or 9 x 13-inch baking dish with cooking spray. Pour potato mixture into dish and spread evenly. Bake, uncovered, at 375 F. for 1 hour. Increase oven temperature to 425 F. and continue baking for 15 more minutes or until top is crisp. Cut into squares and serve.
Adapted from Fast & Festive Meals For The Jewish Holidays By Marlene Sorosky William Morrow & Company September 1997 ISBN: 0-688-14570-1
tags: Jewish, vegetarian, can be vegan/pareve