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recipe for potato Kugel

g
Gail Apr 20, 2005 07:48 PM

Hi Folks,

I need a kosher for passover recipe for potato kugel. Thanks, Gail

  1. m
    Marion Morgenthal Apr 21, 2005 03:24 PM

    When you find a recipe you like, try baking in mini-muffin tins instead of a single casserole. Much more crusty outside, much less gloppy inside, and far easier to serve at the table. I bake ahead and reheat just before serving.

    1 Reply
    1. re: Marion Morgenthal
      e
      Evan Apr 21, 2005 04:02 PM

      I agree with the muffin tin. I had it last year at my seder and it was so much better than in one big pan. In my opinion, a higher ratio of crunchy crust to soft inside will win every time.

    2. s
      suebe Apr 21, 2005 12:22 PM

      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!

      1. n
        Nyleve Apr 21, 2005 11:24 AM

        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.

        Potato Kugel

        2 tbsp. vegetable oil
        4 large potatoes, peeled
        1 onion, finely minced or grated
        3 eggs
        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.

        4 Replies
        1. re: Nyleve
          p
          p.j. Apr 21, 2005 03:56 PM

          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!!!

          1. re: p.j.
            n
            Nyleve Apr 21, 2005 04:29 PM

            Wow - that's horrible. This never has happened to me and I use pyrex. In fact, just made the kugel this afternoon. But I guess if the batter were cold enough, and the oil hot enough...eep. Maybe I didn't let the oil heat up quite enough. A good thing, it turns out.

            1. re: Nyleve
              p
              p.j. Apr 26, 2005 02:25 PM

              Nyleve,
              Yes, I had heated the pan & oil while I assembled the batter - - -which for various reasons took about 15 min. instead of the 5 minutes pre-heating that the recipe called for.
              My own stupidity.

              1. re: Nyleve
                p
                p.j. Apr 26, 2005 02:25 PM

                Nyleve,
                Yes, I had heated the pan & oil while I assembled the batter - - -which for various reasons took about 15 min. instead of the 5 minutes pre-heating that the recipe called for.
                My own stupidity.

          2. k
            Kugelkid Apr 21, 2005 10:27 AM

            Hand grate about nine large russet potatoes,
            grate one large onion, add four eggs and about 3\4 cup
            oil salt & pepper to taste, put in preheated 500 oven for about half hour then lower oven to 425 and bake until nice and brown on top. Ah zeisen peasach!

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