My mother Irene has been making this recipe for Jewish holidays for as long as I can remember. Her potato kugel is moist on the inside and flat and crispy on the outside. Zachary (my son) loves this recipe so much that my mother will make him his own small pan (just for him) to take home. What a good Bubby and thanks mom you are the best home cook! xo
Oh, and if you are wondering about the missing piece, that was me! There is nothing better then kugel fresh from the oven.
My mother’s hand-written recipe.
Enough for a crowd, this recipe will fill 2 – 9 X13 inch glass Pyrex pans
- 10 lbs Yukon gold potatoes
- 4 or 5 medium sized yellow onions
- 6 large eggs (beaten well)
- Canola or Mazola oil (about ½ cup)
- Salt and pepper to taste
- Preheat oven to 425 degrees
- Coarsely grate the potatoes and onion by hand or food processor.
- Squeeze out as much of the excess liquid as you can from the potatoes and onions.
- Add the well beaten eggs, salt and pepper to the potato and onion, mix well.
- Put enough oil (about ½ cup) in a 9 X13 inch Pyrex to coat the bottom and place in the oven and heat for about 10 minutes until oil is very hot.
- Pour mixture into pan, oil should sizzle up around the potato mixture.
- Bake uncovered for 30 minutes at 425 degrees. Reduce heat to 400 degrees and continue baking for another 30 minutes or until golden brown.
- Cut into squares while still warm.
Can be made ahead of time and reheated before serving.
Variation: My mother sometimes will use muffin tins in place of a large Pyrex pan and each guest can have their own kugel!