Grandma’s friend Anne Kapeloff’s Excellent Potato Kugel
Pareve
My grandmother wrote down a lot of recipes from friends… especially from her hairdresser Marge. But she didn’t necessarily make the recipes in question. I’m pretty sure this one is an exception.
Ingredients
- 6 medium sized potatoes
- 2 eggs
- ½ cup sifted flour
- ½ tsp baking powder
- 1 ½ tsp salt
- ¼ tsp pepper
- 2 onions, minced
- ⅓ cup fat (schmaltz)
Method
Grate the 6 medium sized potatoes into a large bowl. Add the 2 eggs and beat until smooth and well mixed. In a separate bowl, sift the flour with the baking powder, salt and pepper. Mince the onions and sauté in ⅓ cup of fat. Beat everything together until well blended. Pour everything into a greased ovenproof dish and bake at 350° F for 1 hour or until crispy and brown.
Notes
My grandmother almost always used schmaltz when recipes called for fat, as this one does. That said, I suspect butter would work just as well if you wanted to make this dairy. As a result, I labeled this as pareve. It is not, of course. But depending on your fat choice, you could make it work for either milchig or fleishig. 