Shalom Bayit Kugel (Potato Kugel)

From: KosherCook

On Mar 9, 2008

This recipe was just ok. My family didnt go for it like I hoped they would. It was too mushy while looking almost burn on the outside. The taste was just ok.

From: Manami

On Mar 30, 2007

Hi Sarah Chana, what a great kugel! I must admit that I made it awhile ago and I just forgot about reviewing it! So very sorry. We have made this twice now and given it to a family when we took them a whole basket of food. I love potatoes and onions any which way. Made the recipe as posted except for the fact that I added black pepper and 1 tablespoon butter and reduced the oil to three tablespoons. Thank you again for posting and for sharing a lovely tadition, Diane :=)

From: Maeven6

On Apr 21, 2008

A winner at my Pesach Seder and For breakfast two days later pan fried. They didn't even realize it was left over kugel. I did only 5# of potatoes but left all the other ingredients the same. I added 2 Tbspns fresh dill from the garden and changed the oil to 1/2cup of coconut oil. Yes, I used 9 eggs for 5# of potatoes. It was a perfect 9x13 pan full. I had loads of other dishes also so this fed 20, everyone with a portion.

From: justcallmetoni

On Jan 10, 2007

Like Mirj, I made this for the 2006 Pick a Kugel quartering the recipe to prepare as a side for pot roast leftovers. Not sure if it really keeps the peace at home as we were fussing over the crispy top and bottom to this kugel. Reminded me of the fried potato sticks we ate as kids. The inside layer is rather mushy and while not as appealing was good comfort food. (Let's say the inside was a 4 but the outside was a 6 or better - giving this a 5.) Alas, despite moving quickly from processor to oven and even adding onion at same time, my potatoes did get that greyish cast. Will try and figure out a way to go faster next time. Thanks.