Best Ever Potato Kugel

In honor of Chanukah, I am posting my recipe for Potato kugel. I used the same exact recipe for latkes, skipping all the baking steps, and frying in lots of oil instead. Mendel is my biggest kugel fan. I make a 9x13 pan every Friday, and by the time Shabbos comes in, it is over half gone. Yum.

Ingredients:

Proportions are for a 9x13 pan. For a square 8x8, divide by 2.

10- 12 medium potatoes

3 large onions

2 tsp salt

¼ tsp pepper

5 eggs

¼ C oil

Oil for pan

Preheat oven to 450 degrees. Pour oil in pan, enough to cover pan, and place in over.

Peel potatoes. Grate together with onions. The best is to use a food processor or a blender, grating extra fine. It should not look like separate potato pieces, but rather like a batter with some little potato pieces sticking out. Add eggs, oil, salt, pepper. Mix. Take pan out of oven, and pour batter into the pan. The oil should be hot, and the batter should sizzle. This sort of mimics frying. Dot top of kugel with oil. Place in oven for 15 minutes. After 15 minutes, lower heat to 375. Cook for another 35-50 minutes, depending on the thickness of your kugel (and how big your potatoes were.) Kugel should be a dark golden brown.

Enjoy!

Warning: The kugel straight from the oven, although delicious, will be really hot. You should, in Mendels word ‘wait ‘til it cools down’.