Potato Kugel

By commercecook

It's from the "Kosher Palette Cookbook" This kugel is crispy on the outside and creamy and, well, 'lacy' on the inside. It freezes well.

Ingredients

• 6 large Idaho potatoes, peeled
• 2 large onions, 1 diced and 1 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

Details

Servings 12
Adapted from recipezaar.com

Preparation

Step 1

Preheat oven to 500 degrees.
1. Saute diced onion until nicely caramelized and golden.
2. While onion is caramelizing, grate potatoes using either the fine or large, depending on your preference, disc in the food processor.
3. Squeeze out liquid and place in a large mixing bowl.
4. Process quartered onion (don't change the blade) and pour the onion pulp and juices into the bowl of potatoes.
5. Stir in eggs, 5 tablespoons oil, salt, pepper and caramelized onions.
6. Sprinkle starch on top.
7. Pour boiling water over starch and stir thoroughly.
8. Pour 1/4 cup oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow the oil to burn.
9. Carefully pour mixture into pan and bake for 20 minutes.
10. After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.