This is mostly served as a side dish with pot roast and gravy, I have even made this for Sunday brunch and served it with eggs! --- to save time the potatos may be grated and kept refrigerated covered completely in cold water for up to 3 days ---I like to also add in some cayenne pepper for a little heat --- for a lighter fluffier textured kugel add in another egg with 1 teaspoon baking powder --- for Passover subsitute matzo meal for the flour.
06The next step is only optional it will speed up cooking time and create a crispy bottom and sides.
07Place the baking dish with the oil in the oven and heat the oil for about 6-8 minutes.
08Carefully spread the potato mixture in the baking dish (careful, the dish will be hot!) .
09This step is only optional otherwise just pour the potato mixture into the oiled cold baking dish.
10Bake uncovered for about 1-1/4 hours, or until nicely browned on top (the longer that you bake it the more crispier it will be, so bake until it is to desired crispness).