It’s nearly Hanukkah, the time of potatoes and oil. While latkes are Hannukah’s superstar, it’s time to make room for the potato kugel too. This traditional Ashkenazi Jewish dish is essentially a potato casserole that tastes like one giant latke. It’s typically made for the holidays or Shabbat, but I believe it has a place on any dinner table because it’s that comforting and delicious.
This potato kugel has a crispy, french-fry-like exterior and a pillowy center, which is truly the best combination. The number one tip to make this recipe successful is to use lots of oil. Oiling your pan really well and heating it up before putting the potatoes inside and then topping off the dish with more oil before it bakes. Enjoy with a big dollop of sour cream, Greek yogurt, applesauce, fresh herbs, or pomegranate – or any topping that you like would be delightful with this potato kugel.
ingredients
directions
Preheat the oven to 400 F. Pour 3 tablespoons in a 9-inch Pyrex or cast-iron pan, brushing the oil up the sides and all around the bottom, and place in the oven to heat up as you prepare the ingredients.
Peel the russet potatoes and immediately transfer them to a bowl of cold water to prevent browning.
Whisk eggs together in a large bowl.
Place the “S” blade on the food processor and pulse the onion. Keep the onion in the food processor, remove the “S” blade and replace it with the shredding attachment. Shred the potatoes in the food processor.
Remove potatoes and onion and place in a towel or cheese cloth to squeeze out the excess liquid.
Add the potatoes, onion, salt, pepper and potato starch to the eggs and mix really well.
Carefully take the dish out of the oven, place big spoonfuls of the mixture in the dish, you’ll hear the sizzle. Arrange so potatoes are evenly spread out. Drizzle 3 tablespoons of oil on top.
Place back in the oven to bake for 1 hour until golden brown on top.
Enjoy it as is or with a scoop of sour cream, Greek yogurt, apple sauce, herbs or pomegranate.
