Potato Kugel

Hi, there! Still in potato latke mode though Chanukah just ended. As much as I’ve been cooking for sabbath and the Jewish holidays for almost 25 years, I came very late to making potato kugel. I absolutely love kugel, especially potato. Kugel, or pudding, has gotten such a bad rap ever since the notion that carbs, even natural ones, are verboten. I do watch my potato intake while completely enjoying potato dishes in a way that’s healthy for me. Potatoes are very beneficial health wise. Listed below are the primary benefits of potatoes from the Medical Medium, Anthony Williams of celery juice fame. Potatoes are usually inexpensive and bought in bulk, so potato kugel has understandably become a hearty Jewish staple over the years. It’s filling, feeds a crowd, and essentially tastes and feels like a giant latke. It’s a warm, traditional side dish that many Jews of Eastern European descent have been enjoying as part of our cultural cuisine. The kugel I make is not the BEST EVER, but it’s a really good version that’s easy to make. My kids love it, and one of my sons will only eat mine; what mother doesn’t take that as a seriously good review? This makes a large 9x13, so I’ll often divide it up and freeze portions so that I have homemade kugel for the next several weeks. Btw, that deep golden brown crust gives me life.

Ingredients:
5 eggs
2 large regular onions or 1 huge Spanish onion, cut into quarters
12 to 15 Idaho potatoes, peeled and cut into large pieces (or 6ths). Place in cold water until using, then drain well prior.
3/4 cup olive oil, not to be used all at once
1 tbsp plus 1 tsp of kosher salt
1 tbsp garlic powder
2 to 3 tsp coarse ground black pepper

Oven to 400. Oil a 9x13 glass pan by brushing oil all over bottom and sides.

In a food processor, process the onions and half the potatoes. Keep the machine running and add some of the oil to keep things moist and moving. Drizzling in oil to the running machine will ensure that things continue to mix well; a dry mixture won’t break down. Add the rest of the potatoes to the machine when there’s room. Drizzle in more oil to keep things moving. It’s ok if you have to transfer some of the mixture to a large bowl while the rest chops up. Add all the ground potatoes and onions to a large bowl. Add the eggs, rest of the oil, and seasonings. Adjust to taste (I do a quick raw taste test). Mix well, pour in pan. **Place the pan on a rimmed baking sheet to prevent oil spillage in the oven. Drizzle or spray some olive oil on top to achieve that golden brown crust that’s seen along all the edges (why I prefer a glass pan). Bake for an hour and 15 minutes or until the kugel has reached giant latke territory. Let the color of the crust be your guide.