- 30 mins
- 150 mins
Ingredients
- 3 lbs. russet potatoes
- 3 eggs
- 1 Tb. Kosher salt
- 1/4 tsp. black pepper (I would add a bit more)
- 1 med. onion
- 6 Tbsp. veggie oil, plus more for greasing pan
- 1/3 c. flour
- 1/4 tsp. baking power
Preparation
Step 1
1. Preheat oven to 350 with a 9 x9" baking pan or a 10" fairly deep cast iron skillet inside.
2. Peel the potatoes and place them in a bowl of cold water. In a large mixing bowl, beat the eggs with the salt and pepper until well blended.
3. Using a food processor fitted w/the grating plate, grate the onion. Drain the potatoes and then grate them. Quickly add the potatoes and onions to the eggs and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if that is the case, grate onion and potatoes directly into the egg mixture to prevent browning.)
4. Remove the pan from the oven and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich crunchy brown.