Melinda StraussInstagram18h
Aunty Bobbee’s Potato Kugel Recipe in EAT JEWISH ¾ cup (180 ml) neutral oil, divided 9 large eggs, beaten 1 heaping tablespoon plus 1 teaspoon kosher salt, divided 1 teaspoon black pepper 5 pounds (2.3 kg) Yukon gold potatoes, peeled 1 large yellow onion 1 Preheat the oven to 450°F (230°C/gas 8). Pour ¼ cup (60 ml) of the oil into a 9 by 13-inch (23 by 33 cm) baking dish, place the dish on a baking sheet, and transfer to the oven to heat the oil. 2 In a large bowl, add the beaten eggs, the remaining ½ cup (120 ml) oil, 1 heaping tablespoon of the salt, and the pepper; whisk until smooth. 3 In a food processor with the shredding disk attached, shred the potatoes and the onion. Alternatively, you can do this by hand with a box grater. Transfer to the bowl with the egg mixture and, with a rubber spatula, stir until fully incorporated. 4 Transfer the baking sheet with the baking dish to a heatproof surface. Keep the oven on. Being careful not to touch the hot dish, add the potato mixture, using a spatula to scrape it from the sides of the bowl and smooth it out into an even layer. You will hear a loud sizzle from the oil when you add the potatoes. 5 Sprinkle with the remaining 1 teaspoon salt and return the baking dish, still on the baking sheet, to the oven. Bake until the top is beginning to brown, about 30 minutes. Reduce the heat to 350°F (175°C/gas 4) and continue baking until golden brown, about 1 hour. Let cool slightly, about 15 minutes. 6 Serve family style in the dish. #jewishfood #eatjewish #potatorecipe #kugel
