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Lacy Potato Kugel

5.0(40)

I have been eating potato kugel all my life - take it from me, this one is the absolute best. It's from the "Kosher Palette Cookbook" it is crispy on the outside and creamy and, well, 'lacy' on the inside. It freezes very well so I usually double the recipe. Enjoy!

by Kishka·published 2003-09-12

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Potato

Servings

12 serving(s)

Total time

1h 30m

prep 30 min

Calories / serving

278 kcal

Ingredients (9)

serves

6 large idaho potatoes, peeledpotato
2 large onions, 1 diced and one quarteredonion
4 large eggs, lightly beatenegg
5 tablespoons oiloil
2 -3 teaspoons saltsalt
fresh ground pepperpepper
1/4 cup potato starchpotato-starch
1 cup boiling waterwater
1/4 cup oiloil

Instructions (11 steps)

01Preheat oven to 500 degrees.
02Saute diced onion until nicely caramelized and golden.
03While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
04Squeeze out liquid and place in a large mixing bowl.
05Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.

06Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.

07Sprinkle starch on top.

08Pour boiling water over starch and stir thoroughly.

09Pour 1/4 cup of oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow oil to burn.

10Carefully pour mixture into pan and bake for 20 minutes.

11After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.

Nutrition (per serving)

Calories: 278 kcal
Protein: 6 g
Fat: 12 g
Saturated fat: 2 g
Carbs: 38 g
Fiber: 5 g
Sugar: 3 g
Sodium: 426 mg
Cholesterol: 62 mg

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