Recipe Archives->Vegetables->Potaot Kugel 08

Potato Kugel
Serves: 10

1/4 cup canola oil
6 large russet (baking) potatoes peeled and left in cold water
3 medium onions, halved
4 large eggs, lightly beaten
1/2 cup matzo meal
2 1/2 teaspoons kosher salt
black pepper, to taste

Set the oven at 350 degrees.  Pour the oil into a 9-by-13- inch
baking dish.

With the grating blade of a food processor, grate the potatoes and
onions, alternating one with the other.  When the processor is
filled, transfer the mixture to a bowl and continue with the next
batch.  Work quickly so the potatoes don't turn brown.

Remove the grater blade from the machine and insert the metal blade.
Working in batches, return the grated potatoes and onions to the
processor and pulse three times to chop the shreds.  Transfer the
mixture to a colander and press down firmly to remove excess liquid.
Transfer the mixture to a large bowl.

Stir in the eggs, matzo meal, salt, and pepper.

Set the baking dish in the oven and heat it for 2 to 3 minutes or
until it is very hot.  Remove the dish from the oven and swirl the
oil so it coats the bottom and sides of the dish.

Carefully transfer the potato mixture to the hot dish (the oil may
splatter).  Smooth the top.  Bake for 50 minutes.

Increase the oven temperature to 425 degrees.  Continue baking for
10 to 15 minutes (total cooking time is 60 to 65 minutes) or until
the kugel is golden and cooked through.  Cool slightly before cutting
into squares.  `

Printable version: potaot-kugel08.txt.