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Potato kugel is a staple of almost every traditional Shabbos and Yom Tov menu. Let’s make it the healthiest way we can! As I always say, ingredients matter. Switch the standard white potato for the lower-glycemic Yukon gold version, use avocado or olive oil for a healthy fat that balances the carb load, and substitute sea salt, which adds minerals as well as enhanced flavor.
5 pounds (2 and 1/4 kilograms) Yukon gold potatoes
1 medium-sized onion
5 eggs
1 tablespoon Tuscanini Sea Salt
1/2 cup olive or avocado oil
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Place oil in one nine- by 13-inch (20- by 30-centimeter) baking pan or divide between two 10-inch (26-centimeter) round pans and warm in oven while preparing the rest of the kugel.
In a food processor fitted with an S blade, blend the onion until liquified. Remove S blade and replace it with the Braun kugel blade. Grate the potatoes using this blade.
Add eggs, sea salt, and hot oil. Mix all ingredients and pour into prepared pan or pans.
Bake for about an hour and a half or until golden brown.
Photography: Hudi Greenberger
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Yukon Gold Kugel Less Healthy than This Version Can I make this recipe with regular salt and vegetable oil? If so are the amounts the same for both?