Kosher Potato Kugel
- 8 medium potatoes
- 2 medium onions
6 large eggs
- 1/2 cup vegetable oil
- 1/4 cup all-purpose flour
1 heaping tablespoon salt
1/2 to 1 teaspoon coarse black pepper
- Sour cream, for garnish, optional
- Chives, for garnish
Heat the oven to 400 F and oil a 13 x 9 x 2-inch baking dish.
Using a box grater or food processor fitted with a shredding disc, coarsely grate the potatoes and onions
Let stand for 3 to 5 minutes, then place in a colander or clean tea towel and squeeze out any excess liquid.
In a large bowl, beat together the eggs, oil, flour, salt, and pepper. Add the grated potatoes and onions to the egg-flour mixture. Mix with a large spoon just until smooth.
Pour the kugel batter into the prepared baking dish and smooth the top with a spatula.
Bake the kugel, uncovered, in the heated oven for 1 hour, or until golden brown on top. When the kugel is done, a knife inserted in the center should come out clean.
Place the baking dish on a rack to cool slightly before cutting into squares to serve.
Serve with a dollop of sour cream and a sprinkle with chives if desired. Enjoy.
Potato kugel keeps well in the refrigerator for four to five days, as long as it's covered. You can eat a cold slice right out of the fridge, or reheat it in a 350 F oven, uncovered so the top can crisp, until hot.
Kugel will also freeze well. Wrap it well, and then when you're ready to serve it again, reheat it in a very low oven (about 250 F) for 90 minutes to two hours.
Recipe adapted from The Spruce Eats