Potato Kugel

1. 1

   Preheat the oven to 400F/200C.

2. 2

   Grate the onion on the medium holes of a box grater.

3. 3

   With your hands, squeeze out as much liquid as possible and put the onion in a large bowl.

4. 4

   Grate the potatoes.

5. 5

   After each potato, put the shreds in a kitchen towel and squeeze out as much liquid as possible, then toss it with the onion to prevent it from turning brown.

6. 6

   Grease a large skillet or baking dish with a little schmaltz.

7. 7

   Add the remaining schmaltz to the potato mixture and toss well.

8. 8

   Add the salt and pepper to the eggs and beat them some more to distribute the seasoning.

9. 9

   Add the eggs to the potatoes and onion and toss to thoroughly mix everything.

10. 10

    Add the matzo meal and mix to incorporate.

11. 11

    Transfer the mixture to the skillet or baking dish and smooth out the surface to make it level.

12. 12

    Bake the kugel until its cooked through and golden brown and crisp on top, about 1 hour.

13. 13

    This can be completed a half hour before you want to serve it and then reheated in the oven for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.