ISO delicious no fail potato kugel (w/o food processor)

Okay..so my attempts thus far at potato kugel have never been too amazing, so I figure some one must have a good potato kugel recipe for me. As the title states, it'll have to be hand grated. Also, I like a lot of flavor so if yours comes out a bit bland with the amount of salt the recipe calls me, let me know so I can add a bit more salt/pepper.

Thanks!

the lacy potato kugel recipe from the kosher pallette is amazing.

http://www.food.com/recipe/lacy-potato-kugel-71313

I do not saute the onions, as far as I remember it is not in the original recipe.

I actually have the kosher pallete, so I'll try it out by following the original. Thanks so much! I know I could count on fellow imamothers Smile

Platinum Member Joined: Feb 20 2009 Posts: 7635

Here's mine:

5ish medium potatoes (I like gold)
2 eggs
1 small onion
1/4 c oil
Very generous shake of salt and pepper

Grate potatoes and onion, add rest and mix well. Bake at 375 til well browned.

IMO, the tricks are: be generous with salt. It makes a huge difference. Also, bake it until the top is really brown and crispy. I like it best baked in a pyrex dish- it gets crispy and brown all around, vs disposable pans that tend to be a little soggy on bottom.

This kugel comes out delicious every time:

6 medium/large potatoes, peeled and hand-grated
1 large onion, chopped
3 eggs
3 oz oil
salt (abt 1 tsp) and pepper

I try to work fast so the potatoes don't turn brown. What I usually do is peel potatoes and place them in cold water. Then I mix the rest of the ingredients, and then grate the potatoes, mix quickly and stick in a hot oven. I usually bake it at 375 for about an hour or until the top is brown/crispy. It's heavenly straight out of the oven, but very good cold as well.

Another question...how does potato kugel freeze? I think we got one after my baby was born and it was amazing fresh and I froze some and it was a bit water logged. It could be I didn't freeze well. Any tricks and tips?

Gold Member Joined: Nov 11 2009 Posts: 1329

Diamond Member Joined: May 10 2010 Posts: 3006

I freeze the lacy potato kugel all the time. I always get more compliments when I serve it after freezing.

Raisin-then you defrost it and heat or just heat up frozen? I need heating up frozen lacy potato kugel for dummies lol. Tell me exactly what you do please Smile

I'm going to go make the Lacy potato kugel now (but if it doesn't come out well then next time I'll try one of the other recipes, thanks for posting!!). It calls for potato starch but I'm just going to substitute corn starch..iy"H it will work and I will get over my fear of "I can't make potato kugel"

Here's mine that never fails, very heimish.

6 middle size potatoes hand grated (small), 1 middle size onion (hand grated into juice:), 1 tbsp salt, 1 tbsp black pepper, 2 eggs, 6 btsp vegetable oil. Mix by hand, transfer into a small form (line with baking paper) and bake on low for 2 hours.

Just wanted to report my success!!!! Now I can be a good Jewish Mama and make heimish potato kugel Smile

. Thanks for all the help. (I ate so much of it already hehe)

Gold Member Joined: Nov 11 2009 Posts: 1329

The lacy potato kugel from kosher pallete...the directions were really clear, although I had to cook it for way longer but that just might be my oven. I recommend this recipe for other beginners. I think also I'd make it in a bit of a smaller pan to get a thicker potato kugel as that's how my husband likes it. Oh, and what's confusing is that a lot of times the recipes don't specify if you should drain the potatoes of their liquid, this one didn't specify but I did drain out some of the water...unless that's just one of those understood things.

Silver Member Joined: May 18 2011 Posts: 620

This is for two 9" round pans worth, but you can half, double, etc. Smile

5 lbs potatoes, peeled
1 onion, peeled
5 large eggs
3/4 tablespoon salt
1/8 cup oil

Preheat oven to 475. Grate potatoes and onions together so the potatoes don't turn grey. SQUEEZE OUT ALL EXCESSIVE POTATO JUICE (this is my trick to making the kugel less mushy but SO fantastic)

Mix potato and onion mixture with remaining ingredients. Grease pans and pour in the mixture. Bake for 15-20 minutes at 475 to make a crunchy top, then lower to 400 and bake for an hour, or until golden brown on top.

Gold Member Joined: Nov 11 2009 Posts: 1329

Thanks- good to know. It's always such a pain in the neck to take out my food processor so maybe I'll try it!