Potato Kugel Klein

1. 1

   In a large heavy skillet heat 4 tablespoons butter over moderate heat until foam subsides and cook herbs 3 minutes.

2. 2

   Add onion and cook over moderately low heat, stirring occasionally, 30 minutes, or until softened.

3. 3

   Add mushrooms, dill, remaining 4 tablespoons butter, and salt and pepper to taste and cook, stirring occasionally, 15 minutes, or until mushrooms are tender.

4. 4

   In a bowl stir together eggs, sour cream, and matzo and let mixture stand.

5. 5

   Preheat oven to 375 F. and butter a 13-by-9 inch baking dish.

6. 6

   Under running water, coarsely grate potatoes into a colander.

7. 7

   Squeeze excess water from potatoes and drain 2 minutes.

8. 8

   Stir potatoes and onion mixture into matzo meal mixture.

9. 9

   Spoon mixture into dish and bake in middle of oven 50 minutes, or until golden.

10. 10

    Potato kugel may be made 1 day ahead, and chilled, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.