Potato Kugel Klein Recipes

OLD FASHIONED POTATO KUGEL

Old Fashioned Potato Kugel image

I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.

Provided by basg101

Categories Side Dish Potato Side Dish Recipes

Time 2h

Yield 24

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
10 potatoes, peeled and grated
2 onions, peeled and grated
5 eggs
⅓ cup vegetable oil
2 teaspoons salt
1 teaspoon black pepper

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g

POTATO KUGEL KLEIN

Potato Kugel Klein image

The primary difference between this kugel recipe and the traditional is its use of dairy, which would make it inappropriate at a meal with meat on the menu for those who observe kosher dietary laws.

Provided by Rachel Klein

Yield Serves 12 to 15

Number Of Ingredients 11

Ingredients

1 stick (1/2 cup) unsalted butter
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh marjoram
5 cups chopped onion
1/2 pound mushrooms, sliced
3 tablespoons dried dill
4 large eggs, beaten lightly
2 1/4 cups sour cream
1/2 cup matzo meal
3 russet (baking) potatoes, peeled (about 1 1/2 pounds)

Steps:

In a large heavy skillet heat 4 tablespoons butter over moderate heat until foam subsides and cook herbs 3 minutes. Add onion and cook over moderately low heat, stirring occasionally, 30 minutes, or until softened. Add mushrooms, dill, remaining 4 tablespoons butter, and salt and pepper to taste and cook, stirring occasionally, 15 minutes, or until mushrooms are tender.
In a bowl stir together eggs, sour cream, and matzo and let mixture stand.
Preheat oven to 375° F. and butter a 13-by-9 inch baking dish.
Under running water, coarsely grate potatoes into a colander. Squeeze excess water from potatoes and drain 2 minutes. Stir potatoes and onion mixture into matzo meal mixture. Spoon mixture into dish and bake in middle of oven 50 minutes, or until golden. Potato kugel may be made 1 day ahead, and chilled, covered.

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