There are many variation of potato pudding: Some use grated raw potatoes, others mashed cooked potatoes. Some add russel (fermented grated beets), sautéed mushrooms, or chopped liver; others add sugar and ground almonds to make a dessert. And potatonik is a combination of yeast bread and potato kugel. The following version has a crisp crust and a moist, soft interior. The recipe can be doubled and baked in a 13-by-9-inch baking dish.
Recipe information
Yield
6–8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Recipe notes
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