Thank you all for the amazing feedback on the homemade challah and cholent videos!
This week, we’re making potato kugel, another classic Jewish dish. And if you loved the cholent recipe, I highly recommend combining the two. Potato kugel with cholent is just next level.
Here’s my potato kugel recipe for a 9×13 pan:
Ingredients:
4 large russet potatoes
1 large onion
6 eggs
1 cup oil
1 1/2 tablespoons kosher salt
1 teaspoon black pepper
Directions:
Start by preheating your oven to 350°F.
Using the S blade in your food processor, blend together the eggs, oil, onion, salt, and pepper until smooth.
Then switch to the kugel blade. Peel and cut the potatoes so they fit into the food processor, then process them into the egg and onion mixture.
Spray a 9×13 pan, then add a little oil to the bottom, just enough to cover it. Place the pan in the oven for about 5 to 10 minutes, until the oil is nice and hot.
Carefully remove the pan from the oven and pour the potato kugel mixture into the hot oil. Put it back into the oven, uncovered, and bake at 350°F for about 1 hour.
After an hour, check the kugel. You want it golden brown on top and around the sides. You can also lower the oven to 250°F and let it cook for another 30 to 60 minutes. In my experience, the longer it cooks, the better it tastes.
If you try this recipe, let me know how it comes out. And tell me in the comments: how do you make your kugel?
Thanks so much for watching!
