Kittencal's Potato Kugel
"This is mostly served as a side dish with pot roast and gravy, I have even made this for Sunday brunch and served it with eggs! --- to save time the potatos may be grated and kept refrigerated covered completely in cold water for up to 3 days ---I like to also add in some cayenne pepper for a little heat --- for a lighter fluffier textured kugel add in another egg with 1 teaspoon baking powder --- for Passover subsitute matzo meal for the flour."
photo by mortarandpestle
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 7 large potatoes, peeled and coarsley grated
- 1 medium onion, finely chopped
- 1⁄4 cup all-purpose flour
- 2 large eggs, slightly beaten
- 2 teaspoons seasoning salt (or to taste) or 2 teaspoons white salt (or to taste)
- 1 -2 teaspoon fresh ground black pepper (I use lots!)
- 6 tablespoons oil, divided (not olive oil)
directions
- Set oven to 400 degrees F ( (bottom oven rack).
- Grease a 13 x 9-inch baking pan, then pour about 3 tablespoons oil into bottom of the baking dish.
- .Squeeze out excess moisture from the shredded potatoes with hands, and place into a large bowl, then add in chopped onion.
- Add in remaining ingredients with 3 tablespoons remaining oil; mix well to combine (I use my hands for mixing).
- Adjust the salt and pepper if needed.
- The next step is only optional it will speed up cooking time and create a crispy bottom and sides.
- Place the baking dish with the oil in the oven and heat the oil for about 6-8 minutes.
- Carefully spread the potato mixture in the baking dish (careful, the dish will be hot!) .
- This step is only optional otherwise just pour the potato mixture into the oiled cold baking dish.
- Bake uncovered for about 1-1/4 hours, or until nicely browned on top (the longer that you bake it the more crispier it will be, so bake until it is to desired crispness).
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Reviews
-
bland. If I make again I might add some Zataran's to jazz it up some along with a bit of garlic. -
This was really bland - maybe kids would like it but I didn't.The recipe itself is OK - instructions are good. I just found that it didnt taste like much, was quite on the heavy side with an oily aftertaste.<br/>I made individual servings so maybe that was why -
This was OK even though it was kinda bland. It certainly did get nice and crisp. I'm not sure if I would make it again but I'm glad I tried it. -
I cannot rave enough about this kugel! I served this at my son's birthday to a crowd who had never tasted any kind of kugel, and it was gone in about 10 minutes! It tastes exactly like my Aunt's famed potato kugel, and now I don't have to wait for a visit to eat it! This potato kugel was also amazingly easy to prepare. I processed the peeled potatoes and onions then sauteed them for a few minutes to minimize the moisture content. I then combined them with the rest of the ingredients, adding the extra egg and baking powder as well as an additional egg, because I still felt as if the potatoes held too much water. It was awesome...truly! This is great for a make-ahead meal. I made this the day before the party and then took it out to come to room temperature the following morning. I then put it in a 300 degree oven for about 30-40 minutes to reheat, uncovering it the last 10 minutes to crisp the top. Thanks again for such a wonderful recipe! I have turned some picky eaters into kugel fanatics! -
Excellent recipe-I made half using yukon gold potatoes, grated into cold water then squeezed, and a 9x9 pyrex dish. I baked for about an hour-I served this with pot roast for a nice hannukah meal. thanks so much kittencal
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