Side DishesPareveBy Bubbe Leah

Overnight Golden Potato Kugel

Name: Overnight Golden Potato Kugel
Yield: 12 servings
Ingredients: 5 lbs Russet potatoes (peeled & kept in cold water); 2 large Yellow onions; 6 Large eggs; 0.75 cup Vegetable oil or schmaltz; 0.33 cup Potato starch or flour; 1 tbsp Kosher salt; 1 tsp Coarsely ground black pepper

Traditional potato kugel with crispy golden crust on the outside and velvety smooth potato texture inside.

Prep Time

20 mins

Cook Time

1.5 hrs

Difficulty

Medium

Yield / Servings

12 Servings

Ingredients

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5 lbs Russet potatoes

peeled & kept in cold water

Produce Counter

2 large Yellow onionsProduce Counter

6 Large eggs

0.75 cup Vegetable oil or schmaltz

0.33 cup Potato starch or flour

1 tbsp Kosher salt

1 tsp Coarsely ground black pepper

Preparation Steps

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Preheat oven to 400°F (200°C). Pour oil into a 9x13 metal or ceramic baking dish and place inside preheating oven for 10 minutes to get sizzling hot.

In a food processor fitted with S-blade, grate onions and half the potatoes.

Switch to fine shredding disc and grate remaining potatoes.

Immediately drain any excess liquid quickly, but work fast so potatoes do not oxidize.

In a large bowl, whisk eggs, potato starch, salt, pepper, and carefully pour in 1/2 cup of the HOT oil from the preheated baking dish into the eggs while whisking.

Fold in grated potatoes and onions until thoroughly combined.

Pour batter into the sizzling hot oil in the baking dish. The edges should sizzle immediately!

Bake at 400°F for 30 minutes, then lower temperature to 350°F and bake for another 60 minutes until top is deep crispy brown.

Serve warm at Shabbat lunch.

Rabbinic Culinary Tips

• Pouring hot sizzling oil into the egg mixture and pan locks in moisture and guarantees a super crispy crust.

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