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Potato Kugel II

Potato Kugel II


Keeping the skin on the potatoes ups the fiber content as well as the nutritional value of this kugel. If you use the thin skinned white potatoes, no one will even know they are eating unpeeled potatoes. If you feel the need to cut down the amount of oil, you can safely reduce it to ½ cup. Remember, olive oil has wonderful health benefits!

  • 12 large white potatoes, scrubbed well, unpeeled
  • 8 eggs
  • ¾ cup light tasting olive oil
  • 1 Tbsp. salt
  • 1 tsp. cream of tartar
  • 1 grated onion (optional)

Heat oven to 400 degrees. Pour oil into a 9" x 13" pan. Place pan in oven to heat the oil. Beat eggs well. Add salt and cream of tartar. Using food processor, use kugel blade (smallest grating holes) and grate potatoes. Add potatoes to egg mixture. Blend well. Add onion, if desired. Pour into heated pan and place in oven, turn heat down to 350 degrees. Bake for 2 hours or until golden brown on top.

Naomi Muller has been cooking for 30 years (and she is only 42 years old) and has endured many requests to go into catering. Instead, she decided to create a cookbook of over 150 healthy recipes which is the only kosher cookbook of its kind.
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Anonymous Coconut Creek Fl. September 12, 2015

Years ago in a kosherBakery we were able to buy a Potato Nik. It was like a potato kugel but very well done on the bottom and top, very brown. Do you have a recipe for that? I tried making it so many times but it never comes out. The bakery's name was Allen Beas on Neptune Ave and West 5th St. Brooklyn NY 11224 Reply

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Cook It Kosher - Food Blog