Ingredients:

  • 4 large russet potatoes (about 2 lbs), peeled and grated
  • 1 medium onion, finely chopped
  • 3 large eggs
  • 1/4 cup vegetable oil or melted schmaltz (rendered chicken fat)
  • Salt to taste (about 1 teaspoon)
  • Freshly ground black pepper to taste (about 1/2 teaspoon)
  • (Optional) Additional sliced onions or breadcrumbs for topping

Instructions:

  1. [Preheat the Oven]: Preheat your oven to 375°F (190°C).
  2. [Prepare Potatoes]: Peel and grate the potatoes using a box grater or food processor with a grating attachment. Place them in a clean kitchen towel and squeeze out excess moisture. This step is crucial for achieving a crispy texture.
  3. [Sauté Onions]: In a skillet over medium heat, add about 2 tablespoons of vegetable oil and sauté the chopped onion until golden brown, about 5-7 minutes.
  4. [Mix Ingredients]: In a large mixing bowl, combine grated potatoes, sautéed onions, eggs, remaining oil/schmaltz, salt, and pepper. Mix well until everything is evenly combined.
  5. [Grease Baking Dish]: Grease a rectangular baking dish (approximately 9x13 inches) with cooking spray or additional vegetable oil.
  6. [Pour Mixture into Baking Dish]: Transfer the potato mixture into the prepared baking dish and spread it evenly with a spatula.
  7. [Optional Topping]: If you choose to use toppings like sliced onions or breadcrumbs for added texture on top of your kugel, sprinkle them over the potato mixture now.
  8. [Bake in Oven]: Bake in preheated oven for approximately 50-60 minutes until golden brown on top and set in the middle.
  9. [Test for Doneness]: Insert a knife into the center; it should come out clean when done.