Potato Kugel

Name: Potato Kugel
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Cuisine: Jewish
Ingredients: 1 c canola oil; 4 large shallots, thinly sliced; 5 lb Idaho potatoes, peeled and coarsely shredded; 1 large yellow onion, coarsely grated; 1/3 c potato starch or cornstarch; 1 Tbsp kosher salt; 1/2 tsp freshly ground black pepper; pinch freshly grated nutmeg; 5 large eggs, beaten; 2 large egg yolks, beaten; 1/2 c olive oil, extra virgin

By Marsha Gardner
@mrdick1950

A kugel is a baked pudding or casserole, similar to a pie, most commonly made from egg noodles or potatoes. My grandma made both types with noodles and potatoes and sweet as well as savory. I think this is my favorite, but then when I have a noodle kugel, I think the same thing.

Blue Ribbon Recipe

This is an excellent potato kugel recipe. It's filled with deliciously creamy potatoes and caramelized shallots. Using the shallot oil really amps up the onion flavor. The edges of the kugel crisp almost like it's fried. Sprinkle with a little salt when it's hot out of the oven and this potato kugel is an awesome side dish. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

5 Comments

Serves:

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 c

canola oil
4 large

shallots, thinly sliced
5 lb

Idaho potatoes, peeled and coarsely shredded
1 large

yellow onion, coarsely grated
1/3 c

potato starch or cornstarch
1 Tbsp

kosher salt
1/2 tsp

freshly ground black pepper
pinch

freshly grated nutmeg
5 large

eggs, beaten
2 large

egg yolks, beaten
1/2 c

olive oil, extra virgin
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How to Make Potato Kugel

Step-by-Step

Preheat the oven to 450 F.
In a medium pan, heat the vegetable oil until shimmering.
Add the shallots and cook over high heat, stirring occasionally, until golden and crisp, about 6 minutes.
Using a slotted spoon, transfer the shallots to a plate. Reserve the shallot oil.
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.
Add the grated onion, potato starch (or cornstarch), salt, black pepper, and grated nutmeg. Stir well.
Stir in the whole eggs, egg yolks, olive oil, and boiling water. Then stir in the fried shallots.
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.
Add 2 tablespoons of the shallot oil to each baking dish and heat until smoking.
Carefully spread the potato mixture in the sizzling baking dishes.
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.
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.
Let the potato kugels stand for 20 minutes before cutting into squares and serving.
These can be made ahead of time. The baked potato kugels can be refrigerated overnight and reheated in a 375 F oven until warm.