Potato Cups

Prep Time: 15 minutes
Cook Time: 1 hour and 15 minutes
Yield: 4 to 6 servings

6 large Idaho potatoes, quartered
1 large onion, quartered
¾ cup olive oil, divided
3 eggs, beaten
1 teaspoon kosher salt
½ teaspoon coarse black pepper

1. Preheat oven to 425° F.
2. Place six (6-ounce) Pyrex glass dessert dishes or custard cups in a 9 x 13-inch disposable pan.
3. Liberally oil each cup and place the pan of cups in the oven to heat.
4. Place eggs in a small bowl and beat. Add salt and pepper and mix well.
5: Fill a large bowl with cold water and as you are peeling potatoes place in cold water (so they don’t turn brown)
6. Heat remainder of oil in a small saucepan on the stove over medium-low heat.
7. Feed quartered onion and quartered potatoes into food processor feed tube, fitted with the blade that creates thin, shoestring-like strips.
8. Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that didn’t get processed properly.
9. Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups.
10. Bake at 425° for 1 hour and 15 minutes or until the top looks crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter.

Tip:
As a variation you can always make a standard potato kugel pie:
Bake in a 9-inch round glass baking dish for about 1 hour to 1 hour and 15 minutes depending on desired crunchiness.

Suggested Wine:
Hagafen Napa Valley Sauvignon Blanc
There are two ways to think about matching food and wine: complimenting flavors or textures and contrasting them. For this recipe, go with the latter. Kugel, no matter how good, is going to be fairly heavy on the palate, which means it needs something to cut across the grain of that thickness. The Sauvignon Blanc will do this in spades. It’s got lots of pretty citrus notes, and it’s acid will refresh your palate for another bite of the kugel.