Potato kugel

This delightful potato kugel is based on my pal Lauren’s recipe and she swears by using red-skin potatoes. The cup idea comes from my husband’s ideal friend Adam’s mom, Geanie (what a mouthful). Hubby remembers going to their house on Saturday nights and raiding the fridge for these cups. The very best part about them is that every piece is a crusty corner piece, so nobody has to battle in excess of that coveted crunch.

Make Ahead Tip: Although potato kugel will be at its ideal produced fresh (refrigeration or freezing will lead to it to lose some crunch), you can make it ahead and even freeze it with these instructions.

one. Slightly below bake, great fully , wrap tightly and freeze.

2. Thaw at room temperature, reheat, uncovered at 375°F for ten minutes.

To get the best results from this kugel, use a fantastic top quality extra virgin olive oil, we enjoy Colavita.

  • 75min Duration
  • 60min Cook Time
  • 15min Prep Time
  • 4 to six Servings

Components

  • one cups added virgin olive oil, this kind of as Colavita
  • 3 eggs
  • two teaspoons kosher salt
  • teaspoon freshly ground black pepper
  • 6 huge Idaho potatoes
  • 1 huge onion, quartered

Planning

one. Preheat oven to 425°F. Liberally oil six (4- to 6-ounce) glass dessert dishes or custard cups with one to two tablespoons of evoo every single. Place custard cups on a baking pan.

two. Fill a massive bowl with cold water and, as you peel potatoes, place them in cold water to avert browning.

three. Area the pan of cups in 425°F oven to heat up the evoo.

four. Beat eggs in a modest bowl. Include salt and pepper, mix effectively, and set aside.

five. Pour cup of evoo in a modest saucepan and area more than medium-lower heat.

six. Reduce potatoes lengthwise into halves or quarters so they match into food processor feed tube. Method potatoes and onions employing the blade that creates thin, shoestring-like strips.

seven. Transfer potatoes and onions to a big bowl, include egg mixture and heated oil from stovetop, combine very effectively. Remove any big pieces of potatoes or onions that weren’t processed effectively.

eight. Remove heated cups from the oven and spoon potato mixture evenly into sizzling, oiled cups.

9. Bake at 425°F for one hour. If the sides are still pale, cook for twenty minutes longer until finally the tops seem crunchy and sides seem golden and browned. Loosen edges with a knife, unmold and serve on a platter.

To make this as a potato kugel pie, bake at 425°F in a 9-inch round glass baking dish for 1 hour twenty minutes, dependent on desired crunchiness.

Recipe Courtesy of Rapid & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) – Get NOW

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