I do not recall the origin of this recipe. It was in my files.

Potato Kugel


Serving Size : 10 Preparation Time 1:30


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup canola oil
6 large russet (baking) potatoes
peeled and left in cold water
3 medium onions -- halved
4 large eggs -- lightly beaten
1/2 cup matzo meal
2 1/2 teaspoons kosher salt
black pepper -- to taste

Set the oven at 350 degrees. Pour the oil into a 9-by-13- inch baking
dish.

With the grating blade of a food processor, grate the potatoes and
onions, alternating one with the other. When the processor is filled,
transfer the mixture to a bowl and continue with the next batch. Work
quickly so the potatoes don't turn brown.

Remove the grater blade from the machine and insert the metal blade.
Working in batches, return the grated potatoes and onions to the
processor and pulse three times to chop the shreds. Transfer the
mixture to a colander and press down firmly to remove excess liquid.
Transfer the mixture to a large bowl.

Stir in the eggs, matzo meal, salt, and pepper.

Set the baking dish in the oven and heat it for 2 to 3 minutes or until
it is very hot. Remove the dish from the oven and swirl the oil so it
coats the bottom and sides of the dish.

Carefully transfer the potato mixture to the hot dish (the oil may
splatter). Smooth the top. Bake for 50 minutes.

Increase the oven temperature to 425 degrees. Continue baking for 10
to 15 minutes (total cooking time is 60 to 65 minutes) or until the
kugel is golden and cooked through. Cool slightly before cutting into
squares.
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