Classic potato kugel

18 servings

Ingredients

Quantity Ingredient
CLASSIC POTATO KUGEL
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Directions

I still recall my mother's Shabbat potato kugel ++ yaptzug she called it ++ baked in a cast iron pot and left on the metal stove cover (blech) overnight. What a marvelous taste it had the next morning! The folowing potato kugel is easy to make ++ a flavourful side dish for Shabbat any time.

.................................................................. 8 md Potatoes 1 md Onion 4 lg Eggs ¼ c Matzo Meal or Sifted Flour ¼ c Oil 1½ ts Salt ¼ ts Pepper ¼ c Oil, for pan Grate potatoes and onions together, either by hand or in a food processor. Let stand for 5 minutes. Squeeze out excess liquid. Stir in remaining ingreients except oil for pan. Pour the ¼ cup oil into a 9 X 13-inch baking pan or a 2 ½ quart casserole. Place pan or casserole in oven, while preheating to 350F for about 15 minutes to prevent kugel from sticking. Remove and pour into potato mixture. Return to oven and bake at 350F for 1 hour or until brown. Serves 12.

VARIATIONS: KUGLETTES: ~~~~~~~~~ Make potato kuglettes by spooning mixture into muffin tins, greased and lined with fluted paper cups.

Pour a teaspoon of oil on top of each and bake in a preheated 350F oven for 40 minutes or until golden brown. Serves 18. LOW-CALORIE: ~~~~~~~~~~~ For a low-calorie version, substitute raw, grated cauliflower ++ about half a medium head ++ for half the amount of the potatoes. ZUCCHINI: ~~~~~~~~ Zucchini potato kugel: Use raw shredded zucchini in place of half the amount of potatoes. From: Classic Kosher Cooking by Sara Finkel Transcribed By: S. Lefkowitz Submitted By SAM LEFKOWITZ On 06-04-95

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