Kartoffel Kugel (Ashkenazic Potato Pudding)
A traditional Jewish potato pudding made with grated potatoes, onions, and eggs, baked until golden brown. This hearty dish features a crispy exterior and soft, flavorful interior.
Ingredients
- •½ cup schmaltz or vegetable oil
- •6 medium russet potatoes
- •2 medium yellow onions
- •3 large eggs
- •1 teaspoon salt
- •1 pinch black pepper
- •¼ cup gribenes or grated carrot
- •⅓ cup matza meal or all-purpose flour
Cooking Instructions
- 1.
Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
5 min
- 2.
Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.
15 min
- 3.
Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.
10 min
- 4.
Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter.
5 min
- 5.
Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.
60 min
