Kartoffel Kugel (Ashkenazic Potato Pudding)

1. 1

   Preheat the oven to 375u00b0F. Heat an 8- or 9-inch square baking dish in the oven.

2. 2

   Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.

3. 3

   Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.

4. 4

   Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired,

5. 5

   or carrot. Add enough matza meal or flour to bind the batter.

6. 6

   Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.