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1
Preheat the oven to 450.
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2
In a medium saucepan, heat the vegetable oil until shimmering.
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3
Add the shallots and cook over high heat, stirring occasionally, until golden and crisp, about 6 minutes.
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4
Using a slotted spoon, transfer the shallots to a plate.
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5
Reserve the shallot oil.
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6
Working in batches, squeeze out as much of the liquid as possible from the potatoes and transfer them to a large bowl as you go.
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7
Add the grated onion, potato starch, salt, black pepper and grated nutmeg and stir well.
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8
Stir in the whole eggs, egg yolks, olive oil and boiling water, then stir in the fried shallots.
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9
Heat two 8-by-11 1/2-inch flameproof or enameled cast-iron baking dishes over high heat until they are very hot to the touch.
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10
Add 2 tablespoons of the shallot oil to each baking dish and heat until smoking.
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11
Carefully spread the potato mixture in the sizzling baking dishes.
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12
Transfer the potato kugels to the oven and bake them for 20 minutes.
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13
Lower the temperature to 375 and bake the kugels for 40 minutes longer, until golden and crisp on the sides.
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14
Preheat the broiler.
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15
Broil the potato kugels as close to the heat as possible for about 2 minutes, until they are browned and crisp on top.
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16
Let the potato kugels stand for 20 minutes before cutting into squares and serving.
