Makes: 8 servings
When we think of Jewish foods that have become a mainstay in the American diet, chicken soup, corned beef sandwiches, and bagels come to mind. So what happened to potato kugel? with its soft, moist interior and crispy golden topping, it deserves to be right up there with the rest of them.
Prep Time: 20 minutes
Bake Time: 1 hour
Advance Prep: Potatoes may be peeled and kept in cold water up to 4 hours. Kugel is best made and baked before serving.
6 medium baking potatoes, peeled (about 4 pounds)
1 large onion, peeled
2 large eggs
1 teaspoon salt or to taste
6 tablespoons (2/3 stick) nondairy or
regular margarine or butter, melted
2 tablespoons matzah meal
2 tablespoons nondairy or regular margarine or butter
Place rack in upper third of oven and preheat to 400 degrees F.
To Make Kugel:
Grate the potatoes and onion in a food processor with the shredding disk or with a hand grater. Place in a colander and drain well, squeezing out excess moisture. In a large bowl, whisk eggs, salt, melted margarine, and matzah meal. Stir in potatoes until well combined.
Place 2 tablespoons margarine in a 9 x 13-inch baking dish. Melt in oven or microwave. Tilt dish to coat evenly. Pour potato mixture into dish and spread evenly. Bake, uncovered, at 400 degrees F. for 15 minutes. Reduce oven temperature to 375 degrees F. And continue baking for 45 more minutes or until top is crisp. Cut into squares.
Change of Pace:
For year-round potato kugel, substitute 2 tablespoons all-purpose flour for the matzah meal.
Fast & Festive Meals For The Jewish Holidays
By Marlene Sorosky
William Morrow & Company
Publication date: September 1997
Recipe Reprinted by permission.
This page created March 1999
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