Potato Kugel
Potato kugel is a baked Jewish side dish made from grated or puréed potato and onion set with eggs. Pouring the mixture into a pan of very hot schmaltz or oil means the bottom starts to fry the moment it lands, which gives the baked pudding a crisp base under a soft, savory middle. A little sugar rounds out the onion. It makes enough for a crowd of twelve or more.
Instructions
Preheat the oven to 425°F (220°C).
Peel the potatoes and cut them into chunks. Put them in a food processor and process until smooth, then do the same with the onions.
Combine the potato and onion with the beaten eggs, pepper, sugar and salt, and stir until evenly mixed.
Pour the oil into a 9x13-inch (23x33 cm) pan and heat it until it is quite hot. Stir 1 to 2 tablespoons of that hot oil into the potato mixture.
Pour the potato mixture into the pan with the remaining oil. Bake uncovered for 1 hour.
Make it personal.
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