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Potato Kugel
Although many people think of latkes as the potato dish of choice when Chanukkah comes around, a Potato Kugel is almost as traditional, and certainly much easier to make. The potatoes and onion can be grated up to 4 hours in advance and stored in ice cold water. Make sure to squeeze out all the moisture really well before adding to the rest of the ingredients.
2 tablespoons olive oil, divided
4 pounds peeled and grated medium russet potatoes
1 large grated onion
3 large eggs
6 tablespoons melted and cooled margarine
1/4 cup minced fresh parsley
2 tablespoons flour
Salt
Freshly ground black pepper
Preheat the oven to 400 degrees and heavily grease a 9X13 pan with half of the olive oil. Beat the eggs in a large bowl until thick and lemon colored. Add the melted margarine, parsley, and flour and mix well. Season to taste with salt and pepper. Add the potatoes and onion and toss well to coat. Pour the potato mixture into the prepared pan and spread evenly. Sprinkle the remaining oil over the top of the kugel. Bake for 45 minutes at 375 degrees. Increase the temperature to 400 degrees and bake until the top is crispy and golden brown, about 10-15 minutes.
Makes 8 servings.
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 75 minutes
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