he secret to keeping your potatoes their whitest is to switch back and forth when grating the potatoes and onion in your food processor or box grater. —Ellen Ruzinsky, Yorktown Heights, New York
- 2 large eggs
- 1/4 cup matzo meal
- 2 teaspoons kosher salt
- Dash pepper
- 6 large potatoes (about 4-3/4 pounds), peeled
- 1 large onion, cut into 6 wedges
- 1/4 cup canola oil
- Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper.
- In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown. Yield: 12 servings.
Originally published as Potato Kugel in Taste of Home November 2013
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Reviewed Nov. 3, 2013
"This dish didn't have much flavor, but made yummy latkes the next morning."