Traditional Kugel, a baked casserole composed mainly of a starch, eggs, and a fat, is a recipe that can be savory or sweet and is often passed down lovingly from generation to generation in many Jewish families. Potato Kugel, served mostly around Passover when noodles aren’t eaten, is made with grated potatoes, onions, eggs, and is baked until tender inside and crispy on the outside.
- 5 medium russet potatoes, shredded
- 1 whole large onion, shredded
- 3 eggs,
- 1 tsp. salt
- 1/4 tsp black pepper
- 3 tbsp. potato starch
- 1/4 c. chopped parsley
- 1/4 c. olive oil (or schmaltz, if available)
1) Preheat oven to 350 degrees.
2) In a large bowl combine potatoes, onions, eggs, salt, black pepper, and potato starch.
3) Pour 1/2 of the olive oil or schmaltz into a small baking dish.
4) Tilt dish to grease all sides.
5) Pour potato mixture into the pan and spread into an even layer.
6) Drizzle the remaining oil or schmaltz over the top of the potatoes.
7) Place in oven and bake for 1 hour and 15 minutes or until potatoes are tender and top of kugel is browned and crispy.