Kartoffel Kugel Ashkenazic Potato Pudding Recipes

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KARTOFFEL KUGEL (ASHKENAZIC POTATO PUDDING)



Kartoffel Kugel (Ashkenazic Potato Pudding) image

This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.

Provided by Gil Marks

Categories     Passover     Kosher     Kosher for Passover     Potato     Casserole/Gratin     Onion     Side

Yield 6-8 servings

Number Of Ingredients 8

1/2 cup schmaltz or vegetable oil
6 medium or 4 large russet potatoes (about 2 pounds), peeled
2 medium yellow onions, chopped (about 1 cup)
3 large eggs, lightly beaten
About 1 teaspoon salt
Ground black pepper to taste
1/4 cup gribenes (poultry cracklings) or grated carrot, optional
About 1/3 cup matza meal or all-purpose flour

Steps:

  • Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
  • Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.
  • Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.
  • Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter.
  • Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.

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