World, meet your new favorite potato kugel.
I don’t mean to brag, but it’s perfect. A thin crispy golden top layer that covers a deliciously soft, light, moist, flavorful little pillow of potato.
You will want seconds. You will want thirds. You will want — dare I say it? — the entire pan.
Of course, this really isn’t bragging because I didn’t create the recipe. It’s the one my mother found online years ago, after careful searching and reading of reviews. My siblings and I all loved it, but what I love even more is being able to recreate the magic in my own kitchen.
Because, you know, it means I have arrived!
Since this recipe is kosher for Pesach without any modifications, I was really intent on sharing it with you this week.
But of course it had to be the last thing I made Friday afternoon.
And of course I had to photograph it perilously close to candle-lighting, and of course there was only one photo I deemed worthy of sharing with you.
…And of course even that one doesn’t do the kugel justice, because, as I hurried to plate it, part of that crispy top ripped away.
So you’ll have to take my word for it. And then add it to your Pesach menu, stat.
Ever-so-slightly adapted from Food.com
Yield: 16 pieces
- 6 large potatoes, peeled
- 2 large onions, one diced and one quartered
- 4 eggs, lightly beaten
- 5 Tbsp + ¼ cup olive or canola oil, divided
- 1 tsp salt
- dash of black pepper
- ¼ cup potato starch
- 1 cup boiling water
1. Preheat oven to 500 F/260 C.
2. Saute diced onion until soft and golden.
3. While onion cooks, shred potatoes in a food processor. Transfer in handfuls from the processor to a large mixing bowl, squeezing out as much liquid as you can over the sink along the way.
4. With the same blade in the processor, shred the onion. Pour it (along with the juices) into the bowl with the squeezed shredded potatoes.
5. Stir in eggs, 5 Tbsp oil, salt, pepper and sauteed onions. Sprinkle starch on top. Pour boiling water over the starch and stir thoroughly.
6. Pour remaining oil into a 9×13 baking pan and heat it in the oven for 2 minutes. Do not allow oil to burn. Don’t skip this step — it helps the kugel crisp up nicely.
7. Carefully pour mixture into pan and bake for 20 minutes. After these first 20 minutes, reduce the heat to 400 F/200 C and bake for another 40-45 minutes. Serve hot.