Potato Kugel (Kosher for Passover)
Kugel is the ultimate Shabbat food. It's delicious hot from the oven on Friday night or heated up on top of your cholent pot for lunch. Though I have loved potato kugel since I first tasted it I never made it until recently. It's really hard to get the right consistency and the thought of hand grating 5 lb. of potatoes was not appealing to me. Then it occurred to me that if I cut the potatoes into chunks before I put them in the food processor with the small grating blade that I might actually get the consistency that I was looking for. It ended up working and I have been making lots of potato kugel recently.
5lbs of Russet potatoes
1 1/2 lbs yellow onions
1/2 cup of potato flour or potato starch
1/2 cup of refined coconut oil (do not use extra virgin!) plus oil for the pan
2 teaspoons of salt
lots of fresh pepper
Preheat the oven to 300 degrees.
Generously grease the pan with coconut oil.
Beat the eggs and put them into the large bowl you will be mixing your kugel in.
Cut the onions into large chunks and grate them using the large grating blade.When you are done grating the onions squeeze out the extra liquid and mix them into the eggs.
Peel half of the potatoes and cut into chunks. Grate them in the food processor using the SMALL grating blade. Squeeze out as much of the water as you can with you hands. Combine the grated potatoes with the egg and onion mixture. Repeat with the other half of the potatoes.
Add 1/2 cup of coconut oil, the flour or potato starch, salt and pepper and combine.
Bake in the oven at 300 degrees for about 1 1/2 hours or until the kugel is golden
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