Passover Seder 5771 - Potato Kugel
Nancy's recipe was published in the Plain Dealer.
Potato Kugel
Makes 6 to 8 servings
Vegetable oil and matzo meal to prepare a 1½-quart baking dish
6 medium russet potatoes (2½ pounds), peeled and submerged in a bowl of cold water
1 large onion, peeled
1½ teaspoons kosher salt
2 eggs, beaten
¼ cup matzo meal
¼ teaspoon freshly ground white pepper
1 teaspoon potato starch (or baking powder, if not using for Passover)
Cook's notes: If you have a food processor, use the grating wheel/disc (the one with the smallest holes, or in the case of Cuisinart, no actual holes). If you don't have a food processor, use the smallest holes on your box grater. Though this step is essential to get the creamiest, most puddinglike result, you may also combine the ingredients in a blender, in small batches, and pulse to combine.
Preliminaries: Heat oven to 375 degrees. Coat a 1½-quart baking dish with oil, then dust with matzo meal.
Prepare the vegetables: Process the onions first, then remove to a mixing bowl. Process the potatoes next, and add to the onions. Once the food processor bowl is empty, use the chopping blade to process any large chunks of onion or potato that remain after the first pass through the cheese grating wheel.
Prepare, bake the kugel: Add all the remaining ingredients to the mixing bowl; combine thoroughly. Scrape mixture into the prepared baking dish and bake, uncovered, in preheated oven for one hour, or until crisp.
Presentation: Serve kugel hot.
Source: Adapted recipe from Nancy Heller, Solon.