Kugel, one of the most iconic Jewish dishes, has the power to transport us back to memories of Shabbat and holiday tables. This is the perfect potato kugel: crispy brown on the outside and rich and creamy inside. —Dr. Yvette Alt Miller
- 4 eggs
- Salt and pepper, to taste
- 4 to 5 tablespoons chicken fat or light vegetable oil
- 1 large mild onion, grated
- 3 Pounds potatoes
Step 1: Preheat oven to 350 F. Brush a shallow baking dish with oil.
Step 2: In a bowl, lightly beat 4 eggs with 4 to 5 tablespoons chicken fat or light vegetable oil, 1 large grated onion, and salt and pepper to taste.
Step 3: Peel and grate 3 pounds potatoes (you may use a food processor) and stir them quickly into the egg mixture (if you don't do it quickly, they will tarnish).
Step 4: Pour mixture into the baking dish brushed with oil. Bake for about 1 hour. Then turn the heat to 450 F for 5 to 10 minutes, or until browned. Serve hot.