Ingredients
Tools
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Instructions
- Preheat the oven to 475°F and spray a 9”x13” pan (or similar size casserole dish) with cooking spray. Set aside.
- In a large mixing bowl, whisk together the eggs, salt and water. Set aside.
- Prepare a small pot with the oil. Don’t do anything with it, just have it ready for step 6!
- Prepare a large bowl filled with cold water to set the peeled potatoes into. Peel potatoes and place into the bowl of water as they are peeled to prevent them from turning brown. Chop any potatoes that are too large in half so they will fit through the food processor top.
- Assemble your food processor, and use the grating blade insert to grate the potatoes into a mush consistency. You can also use the fine shredding blade if you prefer a stringy potato kugel. Shred half of the potatoes at a time and transfer to the egg mixture. Repeat with remaining potatoes, and add transfer to the egg mixture. Mix everything together.
- Set the small pot of oil onto the stove over medium-high heat. Bring to a simmer and turn off the heat immediately. Carefully, pour the hot oil into the kugel mixture and mix until combined.
- Pour the kugel mixture into the prepared pan. Bake uncovered at 475°F for 30 minutes, then reduce the oven temperature to 350° and bake for 1 ½ hours more.
- Remove the kugel from the oven and let cool 15 minutes before serving.
Test Kitchen Notes
- I love making this recipe in aluminum pans for the holiday! It makes 1, 9"x13" pan or two 8x8 pans. Bake 8"x8" pans for 25 minutes less.
- I swear by this Braun food processor for this recipe! It lasts forever and is the best at achieving the ideal texture for this kugel.