In my recent post about short winter Fridays, I talked about making potato kugels in advance:
“Suggestion: When making potato kugels in advance, bake them only halfway and then freeze. The kugels don’t even need to be defrosted when it’s time to finish baking them; they can go straight from the freezer to the oven on Friday afternoon. (We’re going to be using this model for the bar mitzvah IY”H.) Hat tip: My mother (Thanks, Imma!)”
הואיל והזכירו סיפר בשבחו – Since I mentioned potato kugel, I think that it’s only fair that I post our family’s favorite recipe. After all, there’s nothing like fresh potato kugel on a Friday night…
1. This kugel tastes best when the potatoes are grated by hand using a so-called “safety grater” (i.e. a reebaizen in Yiddish). But the shredder with the smallest holes on the food processor works well too.
2. “Overnight” variation – Instead of a regular pan, use a Pyrex bowl. Bake the kugel in the oven until set. Meanwhile, fill the crockpot about a third of the way up with water. Remove the kugel from the oven, and place in the crockpot, which will now serve as a double boiler. Leave overnight in crockpot on low. Unmold the kugel onto a round platter for Shabbat lunch.
3. What follows are the basic proportions. I generally use the equivalent of 6 large potatoes for one kugel and then adjust the other ingredients accordingly.
- 2 large potatoes
- 1 onion
- 2 eggs (i.e. 1 egg per every 2 potatoes + 1 extra egg “for the pot”)
- 4 soupspoons canola or olive oil
Grate potatoes and onions. Add other ingredients and mix. Pour mixture into oiled pan, and bake in a “hot oven” (around 390 degrees) until top is dark golden-brown.