Classic Potato Kugel from The Simply Kosher Cookbook
My mom’s potato kugel is perfection. With a creamy center, crispy edges, and a golden crust, it’s the ultimate Jewish comfort food. I have memories of hanging around the kitchen on Thursday nights watching as my mother would prepare food for Shabbat, waiting for that first bite of kugel hot from the oven. Just thinking about it brings me back home. This recipe is Kosher year round including Passover.
PAREVE GLUTEN FREE – GRAIN FREE NUT FREE – SUGAR FREE – VEGETARIAN | SERVES 8 TO 10
PREP TIME: 15 MINUTES | COOK TIME: 45 MINUTES
6 medium russet potatoes, peeled and cut into large chunks
1 onion, peeled and quartered
3/4 cup canola oil 1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Preheat the oven to 350°F. Line a 9-by-13-inch baking dish with parchment paper.
2. In a food processor, shred the potatoes and onion.
3. In a large mixing bowl, combine the shredded pota- toes and onion with the eggs, oil, salt, and pepper. Scrape the mixture into the prepared baking dish.
4. Bake for 30 to 45 minutes, until the top is golden and the edges are crispy.
Per serving: Calories: 320; Total fat: 22g; Total carbs: 27g; Fiber: 4g; Sugar: 3g; Protein: 5g; Sodium: 324mg