Potato Kugel
Potato kugel, or potato pudding is a standard side-dish in Ashkenazi
(Eastern European) Jewish cooking. It resembles potato pancakes, and
like potato pancakes, it has evolved over the years with all kinds of
variations. For example, some people don't peel the potatoes. Others add
additional vegetables such as zucchini or carrots. My family has always
enjoyed the traditional potato/onion/garlic version. The only suggestion
I would make is that you grate the potatoes by hand, if possible. I had
always prepared potato kugel in a food processor until I went on
sabbatical and had to make do with a simple kitchen with the minimum of
appliances. The family quickly realized that potato kugel, carrot kugel,
and other dishes with grated vegetables were much better tasting with
hand grated vegetables.
Ingredients
6 large potatoes, washed and peeled
1 large onion, peeled and halved
2-3 large eggs
1/4 cup olive oil
1/2 cup matzoh meal
1 tsp. baking powder (do not use when making for Passover)
1 tsp. salt
1/2 tsp. chopped garlic
3/4 tsp. freshly ground black pepper
1 tsp. paprika, split in two
Preheat oven to 400 degrees F. Either grate the potatoes and onion by
hand or
put the potatoes and onion in the bowl of a food processor and process
until coarsely chopped. Add eggs, 3 T. oil, and remaining ingredients
(except for 1/2 tsp. paprika and one tablespoon of oil). Process or mix
by hand only until smooth; don't overdo it. Pour into a 2 quart
casserole, sprayed with vegetable oil spray or rubbed with oil. Sprinkle
with remaining oil and paprika. Bake for 45 minutes or until puffed and
brown. Serve with brisket, roast chicken, or roast veal. Potato kugel
can be eaten at room temperature with cold meats, but it is much tastier
if slightly warm or hot. Serves 8-10.