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Potato Kugel

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

serves 8
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

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.

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