WHY I LOVE THIS RECIPE: I am posting this recipe for Gertrude, who is 102! This recipe is similar to one she used to make when she was younger. It is extremely versatile and less greasy than latkes. When some residents of Handmaker made it, some people used more or less onion, more or less salt, etc… Some added carrots, as this recipe calls for, and some did not. As they say in Yiddush: “A bisl fun dem a bisl fun az”: “a little bit of this and a little bit of that”!
Favorite Potato Kugel
Servings: 20 servings
The old, original recipe did not include carrots.
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Ingredients
- 12 med white potatoes with skin, grated and well drained
- 2 lg onions, peeled
- 2 lg carrots, brushed and grated
- 1/4 cup matzoh meal
- 1 Tbsp salt
- 1/2 tsp white pepper
- 4 eggs, beaten
- 1/4 cup oil
Instructions
- Preheat oven to 375° F.
- Grate potatoes and vegetables in food processor. Pour into a bowl.
- Add remaining ingredients and mix thoroughly.
- Pour into oiled 9" x 13" baking pan.
- Bake one hour or until the top is browned and crisp at edges.
Notes
*If you want to have the same "feeling" as eating the fried latkes but don't want the fat, pour the batter into individual muffin tins sprayed with a non-stick baking spray and bake 30 minutes at 350 degrees until firm. Serve with applesauce and, if for a dairy meal, sour cream. Also good served with sugar to sprinkle on top instead of applesauce or sour cream.
To prevent potatoes from turning dark, place the pared potatoes in a bowl of water with some lemon juice added.
For lighter kugel, separate the eggs. Add beaten yolks and 2 teaspoons of baking powder. Fold stiffly beaten whites into the potato mixture.
Feel free to do as many of our moms and grandmas did--cook by look, feel and taste.
You can also make potato pancakes with this batter.
Do not freeze.
PHOTO ATTRIBUTION: Potato Kugel by Karen is licensed under CC BY-ND 2.0.
RECIPE ATTRIBUTION: From “The Kugel Story…Not Just Noodle Pudding” by Nina Yellin.
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