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An easy recipe for classic Jewish potato kugel with no flour and no potato starch. Great for Passover! Courtesy of the Women’s Branch of the Orthodox Union.
8–10 potatoes (Yukon Gold or other)
2 onions
4 eggs
2 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup oil
Shred potatoes, garlic and onions in food processor or with hand grater.
Put oil in baking pan (casserole dish or foil “lasagna” pan). Heat in oven while mixing ingredients.
Put shredded potatoes, garlic and onions in large bowl. Add salt pepper and eggs.
Pour two tablespoons of the hot oil into the mixture. Blend well and pour back into hot pan.
Bake at 400 degrees Fahrenheit for about 45 minutes or until browned.
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