Here’s my theory on potato kugel. All kugels use the same basic ingredients, however, what makes them different from one another is the way the potatoes are grated. For this week’s recipe I used the blade in the food processor to grate the potatoes extremely finely. I think this consistency is better for an overnight potato kugel. You are welcome to disagree. Here is an easy trick to give your potato kugel that delicious taste that is common at Shabbos morning kiddush.