Everyone wants the corner office with the best view. Some buildings have zigzag shapes to multiply the number of corner offices. The same principle applies to potato kugel. The crispy edges are prime kugel estate. Instead of the usual deep delicious kugel that my auntie Miriam makes, this version of her kugel is split in two casseroles, thereby doubling the crispy territory.
According to my auntie Miriam other vegetables can be included; cauliflower, broccoli, zucchini, parsnips….but here we stick to basics.
Auntie Miriam’s Potato Kugel
- 2 1/2 lbs potatoes (Russet works well), peeled and grated
- 1 lb carrots, peeled and grated
- 1 lb onion, minced (in food processor), or grated
- 3 eggs, lightly beaten
- 1 T kosher salt
- 1/2 cup oil (or less, if watching calories)
- 1 c homemade breadcrumbs (or regular)
- freshly ground pepper
Preheat the oven to 400 degrees. After washing and peeling the potatoes keep them in cold water until ready to use, to prevent them from going brown, then dry them before grating. Mince the onions in a food processor, then use the grating blade to grate the potatoes and the carrots. Mix all the ingredients in a large bowl and transfer to a 9×13″ casserole, or two if you want double the crispy crust.
Lower the oven to 350F after putting in the kugels. Bake for 2 hours. Serve hot. Can be frozen.
- Feel free to notify me if corrections are required as my usual editors are on vacation.
- Thank you to my auntie Miriam Hanek for years and years of wonderful kugels at family celebrations and for sharing her recipe.
- What is potato kugel if not one giant latke, that you bake and cut into portions? Check out The Complete, No-Nonsense, Slightly Neurotic Guide to Making the Perfect Latke. (Thanks to Norene Gilletz for sharing this link in Norene’s Kitchen Facebook Page).