This is the KosherEye family recipe for potato kugel. It is gluten-free, Passover friendly, a guest favorite and simply the most delicious kugel we have ever tasted. Best of all it, was perfected by our son, the Rabbi and our granddaughter. It is a culinary family treasure.
There are two ways to prepare this kugel. We have done it both ways. One is using a processor with a grating disc, which of course is faster than the by-hand method used by our Bubbies. (We use our fabulous new state of the art Cuisinart Elite 14 cup Processor) Since the bowl is so large, the potato and onion grating takes only about 3 minutes.
When we use our efficient state of the art Microplane Elite Box Grater, it does take longer, but we feel the culinary history of the recipe as we work. We grate the potatoes and onions on the ultra-coarse side and the texture was perfect. Wish we could give you a taste!
Either way, this is a very special recipe - Enjoy!
5 lbs. potatoes, peeled
1 ½ teaspoons salt
1 medium to large onion, peeled
3/4 c olive oil, divided into 2 portions
Preheat oven to 425
Grate potatoes and onion with grater blade of food processor or with a coarse grater. Put the gratings in a large bowl
In a small bowl, whisk eggs, salt and pepper
Put half of the olive oil in an oven-proof 9"x13" or 10" round baking dish and heat for about 1 minute or so (Careful not to burn oil!)
Heat remaining olive oil in the microwave or in a small pot
Pour egg mixture and heated oil into the bowl of potatoes; mix well with gloved hands or a fork
Pour potato mixture into the oiled, pre-heated baking dish
Bake in oven for 45 minutes or until golden brown on top
Serve immediately or reheat uncovered
Approximately 10 servings
For convenience, a disposable half size steam pan is fine to use with this recipe.
Recipe: Kosher, parve, side dishAdd a comment