Edit May 17, 2012: I have since learned that I can no longer tolerate produce that are treated with ethylene gas, as most potatoes are. If you have a corn allergy, please make sure that the potatoes you select and use for this recipe are safe for you.
This recipe makes an amazing kugel, and unless someone is allergic to eggs, it is a pretty allergy friendly recipe. It comes from my favorite cookbook, Claudia Roden‘s The Book of Jewish Food (pp. 161).
The real trick in preparing this recipe is to get the potatoes out of the food processor and mixed into the egg and oil mixture as quickly as possible to avoid oxidization.
Organic potatoes would be the optimal choice, but at the very least make sure they are Russets. The yellow potatoes I used two weeks ago were absolutely awful in both taste and consistency. If it strikes you to add additional ingredients, save it for the second batch. This kugel is delicious in it’s simple form.
- 3lb or 1.5 kg Russet Potatoes (peeled and grated)
- A couple of grated onions
- 6 Tbsp or 1/3 cup Light Oil, Extra Virgin Olive Oil or Chicken Schmaltz
- 4 Eggs
- Salt and Pepper
Put in a pan or two and Bake at 350 degrees for one hour, followed for 450-500 for about 10 minutes to brown up the top. I sometimes save the second cooking step for when I pull it out of the freezer and heat it up.
For reference, this recipe fits nicely in one 12 x 10 pan, or two 8 x 6 pans. I found that the cooking time can be decreased a bit when using the two smaller pans.