Potato Kugel
Creamy, fluffy potatoes with crispy edges and a golden brown top.
Servings 8
Ingredients
- 3 lbs potatoes
- 1 large onion about 7 ounces
- 2 large eggs
- 6 tbsp vegetable oil divided
- 4 tbsp potato starch sub: corn starch
- 1 ½ tsp table salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 400 degrees and place cast iron skillet (or other baking dish) in the oven to heat up.
- In a large bowl, whisk together the eggs, 3 tablespoons of vegetable oil, potato starch, salt, and pepper.
- Peel potatoes and grate them in a food processor, using the fitted attachment, or using the larger holes of a box grater. Note: It's okay if the potatoes start to turn brown, which occurs as a result of oxidation. This will not affect the taste.
- Grate the onion and add the grated potato and onion both to the bowl with the egg mixture and stir well to combine.
- Using oven mitts or heat protectant kitchen towels, remove the cast iron skillet or baking dish from the oven. Add the remaining 3 tablespoons of oil and use a pastry brush to brush the oil against the sides of the skillet or baking dish.
- Carefully pour the potato mixture into the skillet without draining any of the liquid. Note: there will be quite a bit of liquid but it will help achieve the creamy and fluffy texture of the kugel.
- Smooth into an even layer and bake for 60 to 75 minutes, or until the sides and top are golden brown and the inside is set but soft to the touch.
- Cool for 10 minutes and then cut into slices and enjoy.