Tante Malke's Potato Kugel Deluxe

By Bostoncook

Ingredients

• 4 medium potatoes, scrubbed and coarsely grated
• 3 tablespoons butter
• 3 cups minced onion
• 1/2 pound mushrooms, minced
• 2 teaspoons salt
• 3 cloves garlic, minced
• pepper
• 2 tablespoons fresh dill, minced
• 4 eggs, beaten slightly (can omit yolks)
• 1 cup light sour cream, optional
• 1/2 cup bread crumbs, or matzo meal
• paprika

Preparation

Step 1

1. Heat oven to 375.

2. Saute onion in butter 4 mins.

3. Add potatoes, mushrooms and salt, saute 10 minutes more. Stir in garlic during the last minute. Remove from heat and transfer to a large bowl. Add pepper, dill, eggs, sour cream, and bread crumbs.

4. Spread into sprayed 9x13" pan, dust with paprika. Bake 60-75 mins - until crisp on top.

5. For an extra-crisp top, brush with extra oil halfway through baking. Cut into squares, serve hot or warm.

Notes: Very rich and buttery tasting and absolutely delicious!
Used eggbeaters in place of eggs. Also used dried dill. And peeled the potatoes.

Did not double well (at least baking as one big recipe together)