Potato Kugel recipe
information
This comes from Byelorussia, a province in western Russia that had a large prewar Jewish population. Potato kugel is a rich, hearty savory pudding—almost a meal in itself.
ingredients
6 large potatoes, peeled and quartered
1/4 cup margarine
3 onions, chopped
2 eggs, lightly beaten
3 tablespoons fine matzo meal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
pinch of grated nutmeg
1/4 cup margarine
3 onions, chopped
2 eggs, lightly beaten
3 tablespoons fine matzo meal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
pinch of grated nutmeg
method
1. Boil the potatoes in water to cover until they are cooked, about 20 minutes. Drain and mash them.
2. Preheat oven to 400°F.
3. Grease a 2-quart casserole dish.
4. Melt the margarine in a skillet and saute the onions until they are transparent, about 5 minutes.
5. Pour the onions and fat over the potatoes and mix well.
6. Mix in the spices. Put the mixture into the baking dish. Bake for 45 minutes or until crust is golden brown.
2. Preheat oven to 400°F.
3. Grease a 2-quart casserole dish.
4. Melt the margarine in a skillet and saute the onions until they are transparent, about 5 minutes.
5. Pour the onions and fat over the potatoes and mix well.
6. Mix in the spices. Put the mixture into the baking dish. Bake for 45 minutes or until crust is golden brown.
serving amount
serves 8
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more information
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