Crispy and Creamy Potato Kugel
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Posted by:butterfly
Of all the potato kugels I make, this is one of my favorites and it freezes very well too. Crispy on the outside and creamy on the inside, a recipe for potato kugel mavens!
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Ingredients
6 large potatoes peeled (ex: Idaho )
1 large onion diced
1 large onion quartered
some oil to fry onion
4 large eggs fork beaten
2 tsp salt
black pepper to taste
another 5 Tbs oil ( I like olive )
1/4 cup potato starch
1 cup boiling water
another 1/4 cup oil
Directions
- Preheat oven to 500F
- Saute in some oil the diced onion until caramelized and golden.
- Meanwhile grate potatoes using the smallest hole in the grater or disc in the food processor.
- Squeeze out as much liquid as you can from the potatoes and place potatoes in a large bowl.
- Process the quartered onion with the same size grater etc and place onion and juices into bowl with potatoes.
- Stir in the eggs, 5 tbs oil, salt pepper and caramelized onions.
- Sprinkle potato starch on top.
- Pour boiling water over the starch and mix thoroughly.
- Place 1/4 cup oil in a 9 x 13 pan and heat in the oven for a minute; do not let burn.
- Carefully pour mixture into hot pan and bake for 20 minutes.
- After 20 minutes reduce heat to 400F abd bake for 40 minutes or top is deep golden brown
Reader Comments
Nurlailah says...
![Rating is 3](images/rating3.gif)
Passover recipes tend to enimilate dairy (butter) so that you can serve the kugel with meat and keep Kosher. Butter and margarine have fairly different consistencies, so I might use a mix of butter and vegetable oil rather than swapping in butter completely. If you try the substitution, let us know how it turns out!
Dec 2, 2015 (report abuse)