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1 medium onion
8 eggs
1 cup oil (try this with Tonnelli Avocado Oil for a slightly healthier, super creamy result!)
2 teaspoons Gefen Table Salt
3/4 teaspoon Pereg Black Pepper
8 jumbo Idaho potatoes, peeled (jumbo potatoes are easier to peel than the 5-pound bag of small ones)
1/2 cup boiling water
Place onion into a food processor fitted with the S blade and blend on the highest setting until completely smooth, like baby food. You may have to stop the machine once or twice to scrape down the sides to get all those little pieces well blended.
Add eggs, oil, salt and pepper. Process five to seven seconds, just enough to mix well. Don’t overblend at this point or the kugel will have a gummy texture. Transfer mixture to a large mixing bowl.
Change the blade to the kugel blade and add potatoes (you may need to slice potatoes in half lengthwise to fit into the chute). Process on medium speed (8 on the Braun). Transfer potatoes to the mixing bowl and mix with egg/onion mixture by hand.
Preheat oven to 450 degrees Fahrenheit. Spray a 9×13 foil pan generously with oil spray; this is a very important step that will keep the kugel from sticking to the sides. Pour the kugel mixture into the pan and place kugel onto a foil-lined cookie sheet to prevent oil splatters.
If serving the potato kugel the same day, pour boiling water over the top right before placing into the oven to create a super-crispy crust. (If serving the next day or freezing for later, don’t add the water just yet.)
Bake uncovered for one hour, then reduce oven temperature to 350 degrees Fahrenheit and bake for another 30 minutes.
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