While I didn't grow up eating noodle kugel, potato kugel was always a staple at our house. My mother once said that if she could eat one thing every day, she would gladly eat potato kugel. I don't disagree. A hearty mix of potatoes, onion, and eggs, folded with some flour, makes for a substantive and filling meal.
As a Russian, and liking all things potato related (vodka, anyone?), I like to have both latkes and potato kugel at my Hannukah meal. In my mind, there can never be too many potato dishes. This recipe is pretty identical to what we make at home, except I decided to add a little bit of baking powder to give my kugel a little bit of a rise. I was glad I did—the kugel tasted light and airy. Perfect!
About This Recipe
|Active time:||20 minutes|
|Total time:||about 1 hr and 30 minutes|
|Special equipment:||food processor|
- 2 1/2 pounds russet potatoes, peeled and grated on large holes of box grater
- 2 large onions, grated on medium hole of box grater
- 3 eggs, lightly beaten
- 1 teaspoon baking powder
- 3/4 cup canola oil
- 1 1/2 cups all-purpose flour
- 3 teaspoons table salt
Adjust oven rack to middle position and preheat oven to 400°F.
Place grated potatoes in fine mesh strainer and allow to drain for a few minutes. Transfer to large bowl and add grated onion, eggs, baking powder, oil, flour, salt, and pepper. Mix well with clean hands.
Pour potato mixture into a greased 9x11-inch baking dish. Bake until golden brown and set, about 1 hour. Allow to cool 5 minutes and serve.