Provided by The Carriage House
(AJNews) – Potato Kugel is a staple in any Jewish kitchen – it’s comfort food for Ashkenazi Jews.
If you don’t have a favourite recipe (or even if you do), here is a simple but delicious one provided by the Carriage House for Alberta Jewish News readers.
The total time for this recipe is 95 minutes and the yield is 8 servings. B’Tayavon.
2 large yellow onions, peeled and shredded
5 lb. russet potatoes, peeled and shredded
6 large eggs
1/4 c. vegetable oil
1 tbsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. finely chopped chives
Preheat the oven to 375°. Working in batches, place handfuls of shredded onions and potatoes in a clean kitchen towel and squeeze out excess liquid into a bowl, reserving the liquid. Transfer onion and potatoes to another bowl.
Let excess liquid sit to allow starch solids to settle to the bottom of the bowl, about 5 minutes. Pour liquid off slowly, leaving the solid potato starch in the bottom of the bowl. Discard liquid.
In another large bowl, beat eggs well then beat in oil, reserved potato starch, salt, and pepper. Pour egg mixture over potato and onion mixture and toss to combine.
Brush a 9”-x-13” baking dish with oil and place in the oven to preheat, 5 minutes. Carefully, remove baking dish from oven and fill evenly with potato mixture.
Bake until golden and potatoes are tender, about 1 hour. Turn oven to broil and broil kugel until top is golden, about 2 minutes.
Sprinkle with chives before serving.