Lots of grating- like a giant latke. Goes great with Apple Sauce
Potato Kugel
Ingredients:
5 pounds russet potatoes (about 10 medium-sized potatoes)
2 whole large onions
6 eggs
2 teaspoons salt
1/2 teaspoon black pepper
6 tablespoons potato starch (if not serving for Passover you may substitute corn starch)
1/4 c extra virgin olive oil
Directions:
Place a 9x13 baking dish or pan in the oven and preheat oven to 400 degrees, letting the dish heat up inside.
Peel the potatoes, then use a food processor or box grater
Pace the potato shreds in a large mixing bowl and cover with cold water.
Meanwhile, peel and shred the two large onions.
In a medium mixing bowl, whisk together the eggs, salt and pepper until fluffy.
Drain the gratedpotato in a colander, removing all of the liquid.
Place grated potatoes in a large bowl. Add the seasoned eggs, grated onions and potato starch to the bowl. Use your hands to mix all ingredients together until well combined.
Take the preheated baking dish out of the oven. Quickly pour in 3 tbsp olive oil, and spread along the bottom of the hot dish.
Carefully and quickly spread the potato mixture into an even layer in the baking dish (it should sizzle!), then drizzle remaining 1 tbsp of olive oil across the top.
Bake uncovered at 400 degrees for 60-70 minutes until the top is nicely browned all across the top. If it seems to be browning too fast (before the center is cooked), cover the kugel to keep it from over-browning. You really want it to have a nice golden crust-- at the end of cooking, if it's not quite brown enough, you can put it 6 inches below the broiler for a minute or two to evenly brown it all across the top. This kugel tastes best served hot directly from the oven.
Let it sit for 5-10 minutes before slicing and serving.
Serve with applesauce or sour cream