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Dairy
Easy
1 Hour, 55 Minutes
Diets 
Utterly simple and always satisfying. Potato kugel at its very best! Serve with fresh vegetable sticks and a light dressing, and a scoop of cottage cheese, if desired.
7 medium potatoes
2 medium onions, chopped
2 tablespoons butter
2 tablespoons oil
1 teaspoons salt, or to taste
black pepper, to taste
5 large eggs
1 and 1/2 cups light (9% fat) sour cream
Gefen Cornflake Crumbs (see note)
paprika, for garnish
dill, for garnish
1 (10-oz./290-g.) can sliced mushrooms/1 pint fresh mushrooms, sliced (optional)
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Sauté onions in butter and oil for about five minutes over moderate heat.
Add mushrooms, if desired, salt, and black pepper and sauté another five to eight minutes.
Meanwhile, chop potatoes finely in the food processor, using the knife blade. Drain and set aside.
Combine onion mixture with potatoes in a large bowl. Mix in eggs and sour cream.
Lightly oil the bottom of a 9×13-inch (23×33-centimeter) pan (glass recommended).
Sprinkle bottom with cornflake crumbs.
Pour kugel mixture into pan and spread evenly. Dust top with paprika and dill.
Bake one to one and a half hours, uncovered, until crisp on top and potatoes are soft.
Photography: Daniel Lailah.
Food Styling: Amit Farber.
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What is the sour cream for? What can I use instead?
You add it in at step 5 “Combine onion mixture with potatoes in a large bowl. Mix in eggs and sour cream.”
You can use plain greek yogurt instead.