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recipe for potato Kugel

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  • Gail Apr 20, 2005 07:48 PM
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Hi Folks,

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

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  1. 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!

    1. 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

        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.

          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

            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

              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. 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. m
            Marion Morgenthal

            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

              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.