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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.
10 potatoes
4 eggs
1 and 1/4 cups oil
1 medium onion, finely grated (optional)
1 teaspoon Pereg Black Pepper
2 tablespoons Haddar Kosher Salt
Preheat oven to 375 degrees Fahrenheit.
Peel and grate the potatoes in whichever way you prefer. Place into a bowl and add ingredients and mix well.
Pour into two 9-inch round pans or one 9 by 13 baking pan and bake one hour and 45 minutes. Lower oven temperature to 250 degrees Fahrenheit.
Pour 1/2 to 3/4 cup of water directly onto the kugel and cover well. Leave for about eight hours and remove from oven, or warmer drawer when ready to serve.
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