recipe for potato Kugel
Mine is similar to the others except I mix in a small amount of sweet potatoes and use chicken schmaltz instead of vegetable oil.
Also, a good lesson. If you use a dishtowel to squeeze out the extra water in the potatoes, wash it right away. Otherwise the towel will get fuzzy literally overnight!
Here's my recipe - I usually double it and bake in a 9 x 13 baking dish. I have to because my brother-in-law always insists on taking some home with him after the sedar. That, and sponge cake. Go figure.
2 tbsp. vegetable oil
4 large potatoes, peeled
1 onion, finely minced or grated
1 tsp. salt
1/4 tsp. pepper
1/4 cup potato starch
Additional oil for top of kugel
Preheat the oven to 375o F. Pour oil into an 8 or 9-inch square baking dish and place in the oven while it reheats.
Meanwhile, grate the potatoes on the large holes of a grater (or in a food processor with the shredding disk). Dump into a strainer and run cold water over it to keep it from turning black. Squeeze out as much water as possible and transfer to a mixing bowl. Add the onion, eggs, salt, pepper and potato starch. Mix well.
Remove hot baking dish from the oven. Pour the potato mixture into the baking dish, drizzle another 1 to 2 tbsp. of vegetable oil over the top and return to the oven. Let bake for 45 minutes to 1 hour, until the top is nicely browned and crisp.
Makes 6 to 8 servings.
Do not attempt this recipe with a Pyrex baking pan: use aluminum foil or metal pans.
The addition of the cold batter to the hot glass baking pan (containing hot oil) will cause the Pyrex to EXPLODE!!
I did this when trying the same method making pareve cornbread at Thanksgiving. It took me, honestly, 1 1/2 hours to clean up the mess. I was lucky I wasn't seriously injured.
Please be careful!!!