Old Fashioned Potato Kugel Food

POTATO KUGEL GRATIN

Steps:

• Preheat oven to 425 degrees with rack in upper third. Combine 4 teaspoons coarse salt and 1 teaspoon pepper in a small bowl.
• Oil a 2 1/2-quart baking dish and sprinkle bottom with some salt-and-pepper mixture. Cut potatoes into 1/8-inch-thick slices with a handheld slicer or knife. Arrange slices vertically in baking dish; wedge in shallots and sprinkle thyme throughout. Brush with oil and season between potato slices with remaining salt-and-pepper mixture. Place baking dish on a rimmed baking sheet.
• Whisk together eggs, broth, 1/4 teaspoon coarse salt, and 1/4 teaspoon pepper in a medium bowl. Add matzo meal and stir to combine. Pour mixture evenly over potatoes, tapping baking sheet on the counter to ensure mixture settles to bottom of baking dish. Cover with parchment, then with foil, and transfer to oven. Bake 45 minutes. Remove foil and parchment, rotate baking sheet, and continue baking until potatoes are tender when pierced with the tip of a paring knife, about 40 minutes more. Increase heat to broil and broil until golden brown, about 5 minutes. (Watch carefully to prevent overbrowning.) Garnish with thyme and sea salt. Let rest at least 15 minutes and up to 30 minutes.

BEST POTATO KUGEL EVER

Steps:

• Preheat oven to 350°F.
• Pour oil into a 9x13 inch pan.
• Peel and wash potatoes well.
• Hand grate the potatoes and onion (you can use a food processor, but we like how it tastes better when it is hand grated).
• Add the eggs and seasonings and mix well.
• Pour in most of the hot oil and mix.
• Pour potato mixture into hot pan.
• Bake at 350 F for 1-1/2 to 2 hours. (Depending if you like it mushy or well done--bake longer if you like well done).

OLD FASHIONED POTATO KUGEL

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.

CLASSIC KUGEL (PASSOVER)

Steps:

• Preheat oven to 375 degrees F.
• Peel potatoes and grate them into ice water.
• If grating with a food processor, cut the potatoes into large chunks befroe adding to the porcessor bowl, and transfer them after processing them, into ice water.
• Peel and grate the onion and set aside.
• Break the eggs separately and inspect for blood spots, discarding any spotted ones.
• Separate the yolks and whites and set aside.
• Place the grated potatoes in a fine colander and wring them out, holding them in either paper or linen dish towels.
• Squeeze very firmly and when the pieces are damp and almost dry, put the potatoes into a large mixing bowl.
• Add the grated onion to the bowl.
• Thoroughly grease a 2 quart baking dish with oil, margarine or chicken fat.
• Beat the egg yolks and add the yolk to the potatoes and onions; mix well.
• Add the matzoh meal, the baking powder, the salt and pepper, and the oil to the potato mixture; mix thoroughly.
• Beat the egg whites separately with a cake mixer or egg beater; the fluffier the better.
• Carefully fold the egg whites into the potato mixture and transfer to the greased baking dish and bake for 45-60 minutes, until golden brown on top.