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Kartoffel Kugel (Ashkenazic Potato Pudding)

By Gil Marks

3.6

(5)

Potato kugel in a white square baking dish.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Mariana Velasquez

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

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

Preparation

  1. 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.

From THE WORLD OF JEWISH COOKING by Gil Marks. Copyright © 1996 by Gil Marks. Reprinted by permission of Simon & Schuster, Inc. Buy the full book from Amazon.
TagsGratinCasserolePuddingDessertJewishRusset PotatoPotatoRoot VegetableVegetableOnionSideDinnerNut FreeMake AheadOven BakePassoverWinterFallCookbooks

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