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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% | |
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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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- Course > Side Dishes
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- Cuisine > European > Jewish (Ashkenazi)
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Featured Reviews for This Recipe
From: msliny
On Apr 14, 2009
The BEST! I forgot to add the potato starch and didn't miss it at all. Also reduced the water to 1/4 cup. Made in muffin tins...they came out like potato pancake muffins! Everyone raved and I've now been elected to make them every Passover. Would be so yummy with applesauce or sour cream.
From: Chef #1221809
On Mar 31, 2009
Fabulous. Rave reviews - from guests who have been making and eating kugel for years!. Used mini muffin pans and reheated before dinner. And, I used chicken fat to saute onions. I think this made a huge difference in taste.
From: Chef #297341
On Nov 29, 2008
This is a great recipe but way to many steps. It got rave reviews but 2 or 3 pkgs frozen hash brown potatos the eggs 1 pkg of frozen onions some chopped garlic and parsley would bring the same results
From: cyaos
On Oct 6, 2008
This is the first time we have had potato kugel. I am still not sure how I really feel about this dish a few days later. Part of it may be that I am not a huge potato lover but I just didn't think there was enough flavour and the inside was too runny. I followed the recipe exactly with the exception of using corn starch as I couldn't fine potato starch anywhere. Perhaps it would be more to our tastes with some garlic and a little less water. Thanks for posting.
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