Adapted from The New Food Processor Bible: 30th Anniversary Edition (Whitecap)
by Norene Gilletz, Gourmania
My daughter Jodi and son-in-law Paul Sprackman love this crispy potato pudding. The processor makes it so easy! If you use potato starch, it becomes gluten-free – you can also use it for Passover!
3 to 4 tablespoons oil
4 large potatoes, peeled and cut in chunks
1 large onion, cut in chunks
3 eggs (or 2 eggs and 2 egg whites)
1 1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
1/4 cup flour or potato starch
Preheat oven to 375°F. Pour oil in 7 x 11-inch glass baking dish. Place casserole in oven and heat until oil is piping hot, about 5 minutes.
Grater attachment (food processor): Grate potatoes, using light pressure. (The harder you press, the coarser the texture.) Transfer potatoes to a colander. To wash out the starch and keep potatoes white, rinse under cold running water. Squeeze dry.
Steel Blade attachment: Process onion until minced, about 8 seconds. Scrape down sides of bowl. Add eggs, salt and pepper. Process for 3 to 4 seconds. Combine with grated potatoes and flour or potato starch in a large mixing bowl. Add most of oil, leaving 1 tablespoon oil in casserole. Mix well.
Pour potato mixture into casserole. Sprinkle a little additional oil on top. Bake for about 1 hour, or until well browned and crispy.
Yield: 6 to 8 servings. Keeps 2 to 3 days in the refrigerator. Reheats well. Freezing is not recommended.
Recipes: Side Dishes, Potato Kugel, Parve, Kosher