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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (260g) Recipe makes 12 servings |
||
| Calories 279 | ||
| Calories from Fat 108 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.1g | 18% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 5.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 424mg | 17% | |
| Potassium 868mg | 24% | |
| Total Carbohydrate 37.7g | 12% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 2.8g | ||
| Protein 6.3g | 12% | |
Menus using this recipe:
Ingredients
- 6 large idaho potatoes, peeled
- 2 large onions, 1 diced and one quartered
- 4 large eggs, lightly beaten
- 5 tablespoons oil
- 2-3 teaspoons salt
- fresh ground pepper
- 1/4 cup potato starch
- 1 cup boiling water
- 1/4 cup oil
Directions
1
Preheat oven to 500 degrees.2
Saute diced onion until nicely caramelized and golden.3
While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.4
Squeeze out liquid and place in a large mixing bowl.5
Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.6
Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.7
Sprinkle starch on top.8
Pour boiling water over starch and stir thoroughly.9
Pour 1/4 cup of oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow oil to burn.10
Carefully pour mixture into pan and bake for 20 minutes.11
After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.
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Featured Reviews for This Recipe
From: The Extravagant Little Cook
On Aug 15, 2008
A fantastic kugel. My cuisinart doesn't have a fine grater, so I put the potatoes through the shredder disk and then gave the shreds a few short pulses with the chopping blade to achieve the perfect texture. Here's a tip: if you cannot find potato starch (same as potato flour) where you live, you can substitute corn starch. There will be no difference in the result, except that it will not be kosher for passover. I added a clove of garlic when I pureed the onion because I love garlic. Also, I substituted chicken schmaltz for the 5 Tbsp of oil (but NOT the 1/4 cup oil) because I love that flavor. If you happen to have some gribenes on hand, it wouldn't hurt to toss that in, too. Still, this kugel is awesome as is. I baked it in two deep quiche pans and served it in wedges with brisket for Shabbat. It was a big hit with everyone at the table. Thanks!
From: Chef #821825
On Apr 20, 2008
I shredded rather than grating the potatoes. I also added 1/4 cup matzoh meal. It was excellent. Everyone wanted seconds!! I took the advise of the person who recommended reducing the water,
From: scancan
On Jan 27, 2008
I am a good cook but I can't get my potato kugels to stay good when re-heated; finally a recipe that does the job! This was enjoyed by all. I just had to come back and edit my comments because of the bad, bad review posted after me. This kugel is the best there is! Creaminess is a sign of a good kugel. Some people like theirs with shredded potatoes and matza meal which reminds me of latkes which I love very much but not in a kugel and I have yet to taste one made that way that I like. It just goes to prove there's no accounting for taste but take a chance and try this, I'm so glad I did.
From: Chef #711671
On Jan 1, 2008
In my 50+ years of enjoying potato kugel, this was one of the worst I've tried. I made this recipe to the letter. While the potato and onion flavors were good, my family just couldn't get past the weird "creamy" element from the added potato starch and boiling water. It made the kugel seem under cooked, even on reheating the next day.
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