Classic potato kugel can take some practice to get right. This recipe incorporates tried and true tips into its clear instructions in order to help you achieve kugel perfection.
My Favorite Potato Kugel
- Cooking and Prep: 1 h 50 m
- Serves: 8
Make the Kugel
Preheat oven to 350 degrees Fahrenheit. Line the baking pan with Gefen Easy Baking Parchment Paper making sure the paper comes up the sides. Put the oil in the parchment lined pan and place in the oven (so the oil heats).
Grate the potatoes and place them in the bowl. Add water and wash the potato shreds between your hands. Drain in a colander. Rinse the potatoes two to three times until the water is clear. Drain in the colander and squeeze out any extra moisture.
Process the onion with the chopping blade until it is almost puréed.
Mix the onions, eggs, flour, salt and pepper in the bowl. Add the grated potatoes and mix thoroughly. (I use my hands.)
Carefully remove the pan with oil from the oven. Pour the kugel mixture in it, spreading throughout with caution. (Watch out for the hot oil.)
Bake in the oven anywhere from one and a half to three hours, depending on how crispy you like your kugel.