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Bubby's Potato Kugel

Bubby's Potato Kugel

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Serves 10–12

  • ⅓ cup olive oil
  • 2 onions
  • 10 large potatoes, peeled
  • 7 eggs
  • 2 tsp. salt
  • 1 tsp. pepper

Method

Oven:
Preheat the oven to 375˚F / 190˚C. Pour the oil into a 9x13-inch pan and place the pan in the oven to preheat. In a food processor, puree the onions. Change to the grating blade and grate the potatoes into the onions. Empty this into a large bowl, without draining off the liquid. Add the eggs, salt, and pepper to the bowl and mix well with the potatoes and onions. Remove the pan from the oven and slowly pour in the kugel batter. Be careful because the oil can splatter. Bake for 1½ hours, loosely covering the kugel with foil if it starts to get too brown on top.

Stovetop:
Either use two large frying pans or only make half of the recipe at a time. The batter will not fit into one frying pan. Prepare the kugel batter as instructed in the oven method. Omit preheating the oil. Then heat the oil in a large frying pan over a medium-high flame. Pour the batter into the frying pan, reduce the flame to medium, and cook it about ½ hour until it is nicely browned on the bottom. Turn the kugel over and cook it on the second side for another 20 minutes, or until it is done.

NOTE:

Potato kugels cut best after they have been refrigerated several hours or overnight. Kugel freezes well — just make sure to wrap it airtight. After defrosting, reheat the kugel again for another 20 minutes so it will taste fresh.

Tamar Ansh is a renowned recipe developer, food columnist, and member of the IACP (International Association of Culinary Professionals). She is the author of three cookbooks, most recently A Taste of Tradition: Pesach—Anything’s Possible! Over 350 non-gebrochts, gluten-free, and wheat-free recipes, published by Targum Press.
Reprinted with permission from A Taste of Tradition: Pesach—Anything’s Possible!   by Tamar Ansh.
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Carl Rosen Moriarty, NM April 3, 2015

just made this! It's Passover 2015 I made this fir the first time was a little tricky it was a bit waters do I added matzo meal thickened it and I also tossed in a bit of darlin powder it was amazing. Thank you for sharing! Reply

malka Gross jacksonville, fl July 13, 2014

i made this recipe during pesach and it was delicious. I made it 2 more times and I don't know what I did wrong, but the kugel turned black. My husband was so sweet and said it tasted delicious, but I am embarrassed to serve it. any ideas what happened? Reply

lisa April 2, 2017
in response to malka Gross:

this can happen when potatoes oxidize if left out in the air for to long. if using fresh potato you have to use it right away, or put something in it (can't recall) to keep it from turning dark Reply

Basha Israel April 20, 2014

Great tasting however never got fully cooked even after 2 hours,perhaps squeezing out some of the potato water would help Reply

Lisa Providence, RI January 24, 2014

Bubby's Potato Kugel Sounds delicious! Reply

Betty Gelbwachs NY October 22, 2013

Love your recipes! Reply

Dori Wallace Allentown, PA April 2, 2012

potato kugel I would like to know which variety of potato works best in your kugel. Reply

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