OLD FASHIONED POTATO KUGEL
I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.
Provided by basg101
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
- Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
- Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g
POTATO KUGEL
I love ethnic foods and Kugel is one of my favorites. It's a Jewish casserole dish. There's also a noodle kugel which is very good. There are so many variations to these dishes. Feel free to add veggies, if you like...carrots, zucchini, etc.
Provided by Joanne Bellezza-Loughlin
Categories Side Casseroles
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400 degrees.
- 2. In large bowl, mix eggs, oil, flour, salt and pepper. Set aside
- 3. Coursely grate the potatoes and onion by hand or food processor. Let stand 3-5 minutes. Squeeze out excess liquid.
- 4. Add potatoes and onion to the egg mixture. Mix by hand.
- 5. Pour into a greased 9 x 13 inch baking dish
- 6. Bake, uncovered for 1 hour or until golden brown on top and knife inserted in middle comes out clean.
POTATO KUGEL
This is an excellent potato kugel recipe. It's filled with deliciously creamy potatoes and caramelized shallots. Using the shallot oil really amps up the onion flavor. The edges of the kugel crisp almost like it's fried. Sprinkle with a little salt when it's hot out of the oven and this potato kugel is an awesome side dish.
Provided by Marsha Gardner
Categories Potatoes
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 450 F.
- 2. In a medium pan, heat the vegetable oil until shimmering.
- 3. Add the shallots and cook over high heat, stirring occasionally, until golden and crisp, about 6 minutes.
- 4. Using a slotted spoon, transfer the shallots to a plate. Reserve the shallot oil.
- 5. Working in batches, squeeze out as much of the liquid as possible from the potatoes and transfer them to a large bowl as you go.
- 6. Add the grated onion, potato starch (or cornstarch), salt, black pepper, and grated nutmeg. Stir well.
- 7. Stir in the whole eggs, egg yolks, olive oil, and boiling water. Then stir in the fried shallots.
- 8. Heat two 8-by-11 1/2-inch flameproof or enameled cast-iron baking dishes over high heat until they are very hot to the touch.
- 9. Add 2 tablespoons of the shallot oil to each baking dish and heat until smoking.
- 10. Carefully spread the potato mixture in the sizzling baking dishes.
- 11. Transfer the potato kugels to the oven and bake them for 20 minutes. Lower the temperature to 375° and bake the kugels for 40 minutes longer, until golden and crisp on the sides.
- 12. Preheat the broiler. Broil the potato kugels as close to the heat as possible for about 2 minutes, until they are browned and crisp on top.
- 13. Let the potato kugels stand for 20 minutes before cutting into squares and serving.
- 14. These can be made ahead of time. The baked potato kugels can be refrigerated overnight and reheated in a 375 F oven until warm.
THE BEST (AND EASY!) POTATO KUGEL
This is a recipe my mother took from the local newspaper years and years and years ago, and it's delicious. The recipe is by Donna Fleishman. Perfect for Passover, or any Jewish holiday, really.
Provided by TracyFL
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 350 degrees.
- Grease a 1 1/2-quart baking dish with the oil.
- In a mixing bowl, beat the eggs well before stirring in the rest of the ingredients in the order given.
- Pour into prepared pan.
- Bake 1 hour.
- Let set about 10 minutes before serving.
Nutrition Facts : Calories 98, Fat 8.6, SaturatedFat 1.5, Cholesterol 69.8, Sodium 463.3, Carbohydrate 2.6, Fiber 0.3, Sugar 0.5, Protein 2.6
MY FAVORITE BASIC POTATO KUGEL (BAKED)
My perfect recipe that I perfected after much trial and error. Makes less than the typical 9x13" kugel, so it's perfect for smaller families. It will serve 8 if you cut it into medium slices, or less if people are going to have more than one piece...which they are very likely to want! I bake it for Shabbos for my husband, daughter, and myself, and we divide it for 2 meals, plus a little bit extra to "sample" before Shabbos. Makes a tasty kugel that is soft on the inside with a nice dark crispy crust on the outside. Use a food processor for best results. Very easy.
Provided by CookPrincess
Categories Low Protein
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 500 F, 475 if using a.
- Crack eggs into small bowl and mix well with salt and white pepper. Pour into food processor bowl.
- Pour oil into a 9" round baking pan (disposable is fine). Place pan in oven.
- Working very quickly to prevent potatoes from browning (and oil from burning), peel, wash, and grate potatoes on high speed using a grating blade, not a shredding, pureeing, or blending blade. (This is typically a blade that has both very tiny and larger holes in it and makes the potatoes into a "mush" that is not smooth but has very tiny bits of potato, though not big lumps or long stringy shreds.).
- Remove pan with oil from oven, and pour oil into potato mixture. Mix well with rubber scaper to scrape down sides of bowl.
- Spray pan with nonstick cooking spray, pour in batter, and bake for 45-60 min or until top is dark and crusty with a deep brown color.
- Note: For a really white kugel, I recommend you refrigerate the potatoes for several hours or overnight. The colder they are, the longer it takes for them to turn brown, which would give your kugel a darker color. I put the potatoes in the fridge as soon as I buy them, and if I don't take them out until every other step is done and I'm ready to peel and grate them immediately, I get a lovely-looking kugel that is almost snow white!
Nutrition Facts : Calories 140.2, Fat 8.1, SaturatedFat 1.3, Cholesterol 52.9, Sodium 167.6, Carbohydrate 14.1, Fiber 1.8, Sugar 0.7, Protein 3.2
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