Yes, this is the real deal, a traditional potato kugel that is easy and will impress even your future mother-in-law!
4 large baking potatoes, peeled and cubed (Idaho or Russet)
1 small onion, grated by hand, save the juice
1/3 cup matzoh meal
½ tsp. kosher salt
½ tsp. garlic powder
2 eggs or 1/2 cup egg substitute
4 Tbls. olive oil
- Preheat oven to 375°F.
- In food processor with blade attachment, process potatoes until a coarse consistency; transfer to a colander placed over a bowl to drain potato starch. Discard starch and rinse bowl.
- Add potato back into the bowl along with grated onion and its juice. Add rest of ingredients: matzoh meal, salt, garlic powder, eggs and 3 Tbls. of olive oil; mix well.
- Place potato mixture in a well-greased 8×11 disposable aluminum pan, 9×9 or 8×8 glass square pan. Pour 1 Tbls. olive oil over top of kugel and spread with a spoon. Bake for 45 minutes and then turn up oven to 400°F for last 15 minutes of baking. Should be golden brown and crispy.
This kugel freezes well. I cut it up into squares and put it in a zipper storage bag in the freezer; then I just take out and use what I need.