Here’s my theory on potato kugel. All kugels use the same basic ingredients, however, what makes them different from one another is the way the potatoes are grated. For this weeks recipe I used the blade in the food processor to grate the potatoes extremely finely. I think this consistency is better for an overnight potato kugel. You are welcome to disagree. Here is an easy trick to give your potato kugel that delicious taste that is common at Shabbos morning kiddush.
- potatoes - 10
- eggs - 4
- oil - 1 1/4 cup
- onion - 1 medium, finely grated (optional)
- black pepper - 1 tsp
- kosher salt - 2 tbsp
Preheat oven to 375°
Peel and grate the potatoes in whichever way you prefer, . place into a bowl and add ingredients and mix well. Pour into 2 9 inch round pans or one 9 by 13 baking pan and bake 1 hour and 45 minutes. Lower oven temperature to 250°. Pour ½ - ¾ cup of water directly onto the kugel and cover well. Leave for about 8 hours and remove from oven, or warmer drawer when ready to serve.
Trick for the time strapped house keeper. You can buy potato kugel, add the water, cover well and leave in an oven set to 250 either overnight, or until you need to serve it.