This week, I have started compiling my favorite simple Pesach recipes. Here is one that I plan to make for Pesach this year.
My daughter, Michelle, was married last June and moved to California. While growing up, Michelle never really showed much interest in cooking, but was always quite a baker. Since getting married, though, Michelle has become quite an accomplished cook. She spends much time poring over kosher cookbooks and finding the best recipes to prepare for herself and Scotty. She has shared some of her new recipes with me and they have become some of my new favorites, too.
When we visited Michelle and Scotty late last summer, Michelle surprised us after our long flight with a hot and delicious potato kugel. It was simply the best potato kugel that I ever tasted. Michelle got this recipe from her mother-in-law, June, who is a renowned cook.
This recipe is simple and delicious. It is gluten-free… and it is a winner!
6 large potatoes, peeled
1 large onion
4 large eggs
5 Tablespoons oil plus more for oiling pan
2 teaspoons salt
Dash of pepper
1/4 cup potato starch
1 cup boiling water
Preheat oven to 500 degrees F.
Hand grate potatoes or grate in food processor using shredder attachment. Process until finely shredded. Add onion and process. Add eggs,oil, salt and pepper. Add potato starch and boiling water and process.
Place oil in bottom of 9″x 13″ inch baking pan just to cover bottom.
Place pan in oven for a few minutes until oil is hot. Remove pan from oven and carefully add potato mixture.
Bake at 500 degrees for 20 minutes. Then, lower oven temperature to 400 degrees F and continue to bake the kugel for 40 more minutes.
The kugel should look crispy and golden on top.