Potato Kugel Food

POTATO KUGEL

Steps:

• Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
• Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
• Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
• Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.

POTATO KUGEL

Steps:

• Grate the potatoes and onion, drain well.
• Combine in a bowl with eggs, flour, melted butter, salt, and pepper.
• Mix well. Place 2 tbsps. butter in a 1 1/2 quart baking dish. Melt in oven or microwave. Tilt dish to coat evenly. Pour potato mixture into dish and spread evenly.
• Bake at 400 degrees uncovered for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 45 more minutes or until set and lightly browned.

POTATO KUGEL

Steps:

• Preheat oven to 425 degrees F.
• Liberally oil a baking dish. Place in oven to heat.
• Place eggs in a small bowl and beat. Add salt and pepper, mix well and set aside.
• Fill a large bowl with cold water and as you peel the potatoes place them in the water to prevent browning.
• Heat remainder of oil in a small sauce pan on the stove over a low-medium heat.
• Cut potatoes so they fit in to a food processor feed tube. Process potatoes and onions using the blade that creates shoe-string-like strips.
• Transfer potatoes and onions to a large bowl. Add egg mixture and heated oil and mix very well. Remove any large pieces of potatoes or onions that were not properly processed.
• Remove heated baking dish from oven and fill with potato mixture.
• Bake at 425 degrees F for 1 hour or until the top looks crunchy and golden.

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.

POTATO KUGEL

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Spray a 13x9 pan with cooking spray.
• In a large skillet saute chopped onions in 3 tablespoons vegetable oil until golden brown.
• Prepare potato pancake mix following directions on box.
• Add grated carrots, matzoh meal, and seasonings, then add sauted onions.
• Allow batter to sit for 3 minutes to thicken.
• Spread in prepared pan.
• Bake for 1 hour or until golden brown.
• Serve with applesauce or sour cream.

KARTOFFEL KUGEL (ASHKENAZIC POTATO PUDDING)

Steps:

• Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
• Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.
• Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.
• Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter.
• Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.

POTATO KUGEL

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 CARROT KUGEL

Steps:

• grate vegetables, place in large bowl.
• preheat oven to 400.
• beat eggs in small bowl, add with remaining ingredients.
• grease a 13x9 baking dish, add ingredients.
• bake aprox 1 hour until top is brown.

POTATO KUGEL

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.

LACY POTATO KUGEL

Steps:

• Preheat oven to 500 degrees.
• Saute diced onion until nicely caramelized and golden.
• While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
• Squeeze out liquid and place in a large mixing bowl.
• Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
• Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
• Sprinkle starch on top.
• Pour boiling water over starch and stir thoroughly.
• Pour 1/4 cup of oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow oil to burn.
• Carefully pour mixture into pan and bake for 20 minutes.
• After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.

POTATO KUGEL

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.