Potato Kugel
Local name : קוגל תפוחי אדמה
An Ashkenazi bake of grated potato and onion, cooked long enough to build a brown crust and caramelised edges.
Photo : Gatorfan252525 · CC BY-SA 4.0
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Serves
- 4
- Difficulty
- Easy
Method
- Heat the oven to 190°C, pour 2 tbsp of the oil into a baking dish and put it in the oven to heat.
- Grate the potatoes and onions alternately, since the onion juice keeps the potato from darkening.
- Wring the gratings in a tea towel to squeeze out as much liquid as you can.
- Beat the eggs with the remaining oil, the starch, salt and pepper. Fold in the gratings.
- Pour the mixture into the hot dish, where it should sizzle on contact.
- Bake for 70 to 75 minutes, until the top is deep brown and the centre is firm.
- Rest for 10 minutes before cutting into squares.
The preheated dish is the step that matters: smoking oil sets the bottom layer on contact and builds the crust Jerusalem cooks have chased for a century.
