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 The Kosher Palette
Yield: 16 pieces
- 1 Tbsp + 5 Tbsp + ¼ cup olive or canola oil, divided
- 2 large onions, one diced and one quartered
- 6 large potatoes, peeled
- 4 eggs
- 1½ tsp salt
- Ground black pepper, to taste (not freshly ground)
- ¼ cup potato starch
- 1 cup boiling water
1. Preheat oven to 500 F/260 C.
2. Heat 1 Tbsp oil in a nonstick skillet and saute diced onion over low heat until soft and golden. I let it saute the entire time I prepare the potatoes, to let it brown as much as possible.
3. While the onion cooks, shred potatoes in a food processor fitted with the shredding blade. Transfer them in handfuls from the processor to a large mixing bowl, squeezing out as much liquid as you can over the sink along the way. You can also do it all at once, using a thin kitchen towel, cheesecloth, or baby cloth to wring out the excess liquid.
4. Now shred the quartered onion in the processor. Pour it (along with its juices) into the bowl with the squeezed, shredded potatoes.
5. Add the eggs, 5 Tbsp oil, salt, pepper, and sauteed onions. Stir well. Sprinkle potato starch over the top. Pour boiling water over it and mix thoroughly. The mixture will be somewhat liquidy.
6. Pour the remaining ¼ cup oil into a 9×13 baking pan and heat it in the oven for 10 minutes (this can be done while the oven preheats). Remove the pan from the oven and spoon the kugel batter into it. You’ll hear it sizzle as it touches the hot oil.
7. Smooth out the top for even cooking. Bake for 20 minutes, then reduce the heat to 400 F/200 C and bake for another 40-45 minutes. Serve hot.
Update: This recipe previously called for heating the 9×13 dish in the oven for 3 minutes before adding the kugel to it. Through trial and error, I’ve found that 10 minutes does the job much better. I’ve adjusted the recipe directions accordingly.
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