Traditional Potato Kugel Food

BEST POTATO KUGEL RECIPE

Steps:

• 1. Preheat oven to 425°F. Pour oil into a 9- x 13-inch casserole dish. 2. Finely chop onions using a food processor or very sharp knife. Place them in a large bowl. Shred potatoes in a food processor or with a box grater. 3. Add potatoes, sugar, eggs, salt, and pepper to the bowl with the onions. Mix all ingredients together. 4. Place oiled casserole dish in 425°F oven for 5 minutes. Carefully remove the pan and swirl the oil around to cover the sides. Pour some of it into the potato mixture. Mix well. Spoon potato mixture into the prepared casserole dish and cook for 1 hour, until the top is golden brown. Cool slightly before serving. Garnish with scallions.

TRADITIONAL POTATO KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drain any excess liquid from grated potatoes, zucchini, carrot, and onions, then place vegetables in a large bowl.
• Mix eggs, flour, canola oil, salt, and black pepper into the potato mixture until well blended; pour mixture into a 9x13-inch baking dish.
• Bake in the preheated oven until lightly brown and crisp, about 1 hour.

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.

LITHUANIAN KUGELIS (POTATO PUDDING)

Steps:

• Pre-heat oven to 350F degrees.
• Peel potatoes; place them in a bowl of cool water to keep from turning dark. (When removing each potato from the water to grate, dry off with a kitchen towel or paper towel to reduce moisture in the grated potatoes.)
• Cook bacon until crispy, do not drain. Add the butter to the pan with the bacon to melt. Reserve all grease. Set aside. Hold back (or fry more) some bacon bits for garnish, if desired.
• Warm the milk or cream; do not boil. Just make it warm to incorporate easier. Set aside.
• Grate the potatoes and onion into a bowl using the grater of your choice. Consistency should be like applesauce. Remove and discard any large pieces. Place in cheesecloth to squeeze excess moisture out of potatoes or place in a fine colander and allow to drain. Reserve the liquid drained from the potatoes. You will pour away the milky-watery liquid and add the potato starch that has collected back to your kugelis mixture.
• Put potato/onion mix in big bowl, add the butter/bacon/bacon grease and stir well. Slowly mix in the beaten eggs, one at a time like in the "old-country" or at once. Mix well. Discard the liquid from the drained potatoes; you will be left with a glob of starch in the bottom of the bowl. Add most of it (or all if you want) to the potato mixture and stir in.
• Add the warmed milk/cream slowly; add salt and pepper to taste. Mix well.
• Pour into a buttered 11 x 14-inch baking dish. A glass baking dish helps you see the level of brown the crust is attaining. Bake and test for doneness at 1 hour and 15 minutes or so. Like a cake, it will pull from the sides of the pan and a knife should come out clean. You may need to adjust baking time to get a nice brown crust. Slice and serve with sour cream and bacon bits on top, if desired.
• Remove from oven, allow to cool slightly. Cut into serving pieces.

POTATO KUGEL

Steps:

• Preheat oven to 350°F.
• If you do not have a food processor, pull out your box grater. Grate the potatoes. They will brown quickly, so if you are doing by hand, as you grate the potatoes, put them in a bowl with water and and little bit of white vinegar (about a tablespoon).
• When you are done grating the potatoes, grate the onion. You could also chop the onion very fine by hand.
• Using your hands or a clean dish towel, wring out all the vinegar water from the potatoes. Add them to the large bowl with the grated onions.
• Food processor:
• First blend the onions with the regular blade until finely ground. Remove the onions and put in a large bowl.
• Switch to the grating blade, grate the potatoes.
• Add the potatoes to the bowl with the onions. Sprinkle on the corn starch. Add the salt and pepper. Next, add on the eggs directly on top of the potato mixture. You could use your clean hands to mix it all together. Make sure the corn starch is completely combined with potatoes. You could also use forks or a wooden spoon to mix it all together, but by hand is easiest way.
• If you're using an oven safe casserole dish (I used a rectangular one), add the 4 tablespoons of oil and heat it up in the casserole for about 5 minutes.
• If you're using a 9 or 10-inch cast-iron skillet, add 4 tablespoons of the oil and heat on high heat for a few minutes (should take about 5 minutes to get it very hot). If you use a 9-inch skillet, the kugel will be taller.
• Carefully add the potato mixture to the casserole (or your cast-iron skillet), taking care that it may splatter a little, as the oil is very hot. Spread out the potato mixture. You could twist the potatoes a little (if they're long strands)and get a swirled texture look on top. Drizzle on the last tablespoon of oil.
• Bake for about 60-70 minutes, or until kugel is golden brown on top and tender on the inside. The potatoes on top will be nice and crispy. You don't want to over bake it. Mine was ready at about 65 minutes. If it's browning too much on top, you could cover with foil paper for last few minutes of baking (I didn't need to with mine).
• Sprinkle on some chopped Italian parsley (optional). Cut into squares and pass around the table while it's warm.

POTATO KUGEL (PASSOVER & GLUTEN-FREE)

Steps:

• Preheat oven to 425°F degrees.
• Place the oil into a large 9- by 13-inch rectangular baking pan; set aside.
• Fill a large bowl with cold water and add some ice cubes. Peel the potatoes and place them into the bowl of cold water. This will prevent them from turning brown.
• Finely chop the onions in the container of a food processor fitted with a metal blade. Remove them to a large bowl. Cut the potatoes into chunks and place them into the food processor; process until almost smooth. Add the potatoes to the onions.
• Add the salt, pepper, and sugar to the potato mixture. Add the eggs and stir until thoroughly combined.
• Place the baking pan with the oil into the oven. When the oil sizzles, carefully remove from oven and spoon some of it into the potato mixture. This will help make the kugel fluffy. Mix well. Pour the potatoes into the oiled pan. Bake, uncovered, for 1 hour.

POTATO KUGEL ( PUDDING ) ALA FOOD PROCESSOR

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Peel potatoes and put into a bowl of ice cold water. Make sure potatoes are covered.
• 3. Spray 9 x 9 inch glass pan with non-stick spray and set the pan aside.
• 4. Mix beaten eggs with oil, salt and pepper ( mix well).
• 5. Use Food processor grating disk and grate carrot. The put carrot into egg/oil mix.
• 6. Grate onion and put into egg/oil/carrot mix.
• 7. Remove potatoes from water -then grate all the potatoes. Drain the potatoes, in a mesh colander, of most of the liquid.
• 8. Immediately mix potatoes into egg/oil/carrot/onion mix. Add the matzoh meal and stir.
• 10. Put the whole mix back into the food processor ( mixing/chopping blade) and pulse untilt the mixture is smoother but still has texture. You only need to pulse a few times. Then pour the mix into the prepared pan. If the mix looks too watery add a little more matzoh meal. The mix should be on the thick side.
• 9. Bake at 350 for about 1 hour or until brown and the inside is cooked. Be careful not to overcook or else the kugel may get dry. But make sure the top is nicely browned and the Kugel is firm. Let it sit for a few minutes before cutting into squares.

FOODCHANNEL EDITOR

Steps:

• 1 Preheat an oven to 375°F. Oil a shallow 9-inch round baking dish or pie dish with 1 teaspoon of the olive oil. 2 In a large bowl, combine the onion, potatoes, apples, eggs and 2 tablespoons of the oil and stir to mix. Sprinkle with the baking powder, season with salt and pepper, and mix thoroughly. Transfer the potato mixture to the prepared baking dish, spreading the mixture evenly. Drizzle with the remaining 2 teaspoons oil. 3 Bake the kugel until the top and sides are golden brown, about 1 hour and 10 minutes. Serve hot or warm with sour cream on the side.

POTATO KUGEL

Steps:

• Into a bowl grate 3 large potatoes, peeled, and squeeze them in 2 batches in a tea towel to remove the moisture. In another bowl combine the potatoes with 1 onion and 1 small carrot, both grated, and toss the mixture with 1/2 cup flour, 2 eggs, lightly beaten, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In an 8-inch pie tin render 3 tablespoons chicken fat, add the potato mixture, and smooth it with a spatula. Bake the kugel in a preheated moderately hot oven (375°F.) for 45 to 50 minutes, or until it is golden. Serve the kugel cut into wedges.

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.