Potato Kugel

Potato kugel, or potato pudding is a standard side-dish in Ashkenazi (Eastern European) Jewish cooking. It resembles potato pancakes, and like potato pancakes, it has evolved over the years with all kinds of variations. For example, some people don't peel the potatoes. Others add additional vegetables such as zucchini or carrots. My family has always enjoyed the traditional potato/onion/garlic version. The only suggestion I would make is that you grate the potatoes by hand, if possible. I had always prepared potato kugel in a food processor until I went on sabbatical and had to make do with a simple kitchen with the minimum of appliances. The family quickly realized that potato kugel, carrot kugel, and other dishes with grated vegetables were much better tasting with hand grated vegetables.


Preheat oven to 400 °F. Either grate the potatoes and onion by hand or put the potatoes and onion in the bowl of a food processor and process until coarsely chopped. Add eggs, 3 T. oil, and remaining ingredients (except for 1/2 tsp. paprika and one tablespoon of oil). Process or mix by hand only until smooth; don't overdo it. Pour into a 2 quart casserole, sprayed with vegetable oil spray or rubbed with oil. Sprinkle with remaining oil and paprika. Bake for 45 minutes or until puffed and brown. Serve with brisket, roast chicken, or roast veal. Potato kugel can be eaten at room temperature with cold meats, but it is much tastier if slightly warm or hot. Serves 8-10.
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