Potato kugel – two ways

I realize this is misleading.  What I mean by two ways, is preparing the kugel two ways.  I do feel the texture changes so that you are getting a slightly different kugel, but I digress.

On Passover, I have a food processor but it only has a chopping blade, no shredder blades, hence, I use a different technique to prepare the kugel.  I borrowed this idea from my SIL Diane, who always makes her kugel this way.

During the year, I use the shredding blade and I do prefer this consistency.  DH claims this version is better than store bought.  A nice compliment since our butcher sells a really delicious kugel, but he still prefers mine 🙂 !

With the chopping blade, you have a bit more work to do.  First off, take your peeled onions and quarter them.  Whirl them in the food processor.  Leave a tiny bit of onion in to keep potatoes from turning brown but put the rest in a nice sized bowl.  Then, cube the potatoes so the processor won’t liquefy them.

cubed potatoes

and then toss them into the food processor

cubed potatoes in food processor

Whirl them together in the food processor till they achieve a slushy consistency but still have shape-do NOT allow to liquefy.  Then, pour into a colander or sieve to “drip dry” so to speak.

You will be astounded at the amount of liquid which drips out of the potatoes.  It leaves a white ring of potato starch in the bowl as well.  Leave to drip for about 15 minutes.

Put the rest of the ingredients in the food processor and whirl them together.  Add to onion in bowl.

After that, pull on a pair of those trusty dusty latex gloves and gently squeeze out by handfuls a little more liquid.  Add the squeezed out potato slush to the rest of the ingredients and using your gloves, stir together till fully combined.

potato kugel mixture

Put the oil in the 9×13 pan and heat for 5 minutes in the oven.  Remove and carefully pour mixture into heated pan.  Bake on convection heat if possible for approximately 40 minutes till golden brown.  Outside should be crispy and inside should be soft and luscious.

**The only difference between the Passover version and the regular version is that you do not  cube the potatoes prior to putting into food processor and you use the shredder blade and shred the potatoes.  You also do not  let the potatoes drip in a colander.  Simply squeeze out the shredded potatoes and carry on with the above instructions.

Potato Kugel Regular Version  (for Passover version, see above**)

8 potatoes

2 medium onion

1/2 a cup oil, divided (don’t skimp, this makes the kugel worth it) i.e. 1/4 cup in potato mixture, 1/4 cup in pan

2 teaspoons salt

a pinch of pepper

4 large eggs

3/4 cup of flour (I use white whole wheat) OR 1/2 cup potato starch (for Passover or gluten free)

Preheat oven to 350 degrees Fahrenheit. Put onion into food processor with chopping blade. Chop very finely.  Pour into bowl.  Shred potatoes with shredder blade.  Squeeze out excess liquid (don’t knock yourself out over this, a little extra liquid won’t kill anyone).  Mix thoroughly with onion to keep potatoes from browning.  Whirl rest of ingredients together in processor saving only the remaining 1/4 cup of oil for the pan.  Pour over potato and onion mixture and stir together with your hands.

Take 9×13 pan and pour in 1/4 cup oil, put in oven for 5 minutes.  Remove and carefully pour potato mixture into hot oil.  Bake on convection or turbo for 40 -50 minutes till golden brown.