Potato kugel
Passover potato kugel has a crispy crust and creamy interior. Credit: Marge Perry
4 eggs
1 tablespoon salt
¼ cup + 2 tablespoons olive oil, divided
¼ cup potato starch
4 pounds potatoes, peeled and coarsely grated
2 medium onions, coarsely grated
1. Preheat the oven to 350 degrees. Coat a 9 x 11 baking dish with cooking spray.
2. Whisk the eggs, salt and ¼ cup of the oil together in a large bowl. Stir in the potato starch. Add the potato and onion and stir well to combine. (It works well to use your hands).
3. Place the baking dish in the oven for 5 minutes. Remove from the oven (carefully) and spread the potato mixture evenly in the pan. Brush with the remaining 2 tablespoons of olive oil.
4. Bake 1 hour and 15 minutes, until the top is deeply golden and crispy and the inside soft and creamy.
MAKES 12 SERVINGS
