From Recipes Remembered by June Hersh
Like many cooks, Ida prepares familiar dishes with a little of this and a little of that. However, her potato kugel recipe was carefully written for her granddaughter who wanted to duplicate her grandma's traditional dish. This kugel, is a perfect accompaniment to a Passover brisket or roast. Be sure to ladle gravy on top for an added savory kick.
5 pounds Russet potatoes, peeled and grated
2 medium onions, grated (about 1 1/2 cups)
5 egg whites or 3 whole eggs, beaten
1 cup vegetable oil
1 1/2 to 2 cups all-purpose flour ( matzo meal can be substituted at Passover)
2 teaspoons kosher salt
1/2 teaspoon black pepper
Preheat the oven to 350 degrees and lightly grease a 13 x 9 x –inch baking dish
Grate the potatoes and onions, in batches, using the metal blade or fine shredding disc of the food processor, or a box grater. Use the pulse feature to capture and process the small chunks. Spoon the mixture into a bowl. Add the eggs, oil and enough flour (or matzo meal) to absorb the liquid. The mixture should resemble thin rice pudding and a spoon should fall from side to side if placed in the mixture. Season with salt and pepper. (see feedback)
Pour the batter into the prepared baking dish. Fill to 1–inch below the rim of the dish. (If you have any remaining potato mixture, refrigerate to make latkes at another time). Bake at 350 degrees, uncovered, for 1 1/4 hours, or until the kugel is a medium brown on top and set in the middle.
Yields: 12 servings
Start to Finish: 1 1/2 hours
Once a kugel is baked, it is impossible to adjust the salt and pepper. It is also hard to taste before cooking, because raw egg is added to the raw potato mixture. A simple solution is to fry a small amount of the mixture in hot oil, adjust the seasonings, and then proceed with the remainder of the recipe.
Recipes: Side Dishes, Potato, Kugel, Passover Friendly, Parve, Kosher