Recipe for potato kugel

This low-fat recipe does best with russet potatoes, which are dry and produce a lighter, fluffier kugel. And while nice as a side, a large slice also makes a satisfying lunch.

Potato kugel

Start to finish: 2 hours (30 minutes active)

Servings: 12

3 pounds russet potatoes

12 eggs

2 medium yellow onions, peeled and cut into chunks

2/3 cup matzo meal

1 tablespoon salt

3/4 to 1 teaspoon freshly ground black pepper

3 tablespoons kosher for Passover vegetable oil

Preheat the oven to 350 F.

Peel and cut the potatoes into small chunks. Place them in a bowl of water and set aside.

In a very large bowl, beat the eggs. Set aside.

In a food processor, pulse the onions until finely chopped. Transfer the onions to the bowl with the eggs and mix them in. Stir in the matzo meal.

Drain the potatoes, then set a strainer over a bowl or in the sink.

In the same processor bowl (no need to clean), process the potatoes in three batches, until very finely chopped. The pieces should be smaller than a grain of rice.

As each batch of potatoes is processed, immediately scrape it into the strainer. With a rubber spatula or the back of a spoon, press out the moisture so it drains into the bowl or sink.

Immediately stir all of the pressed potatoes into the egg mixture. Season with salt and pepper.

Use 2 tablespoons of the oil to coat the bottom and sides of a 13-by-9-inch baking dish. Warm the baking dish in the oven for 5 minutes.

Remove the baking dish from the oven and transfer the potato mixture into it. Drizzle the surface with the remaining tablespoon of oil. Bake for 1 hour and 15 minutes, or until lightly browned.

Let rest for at least 15 minutes before cutting and serving. Serve hot or warm. The kugel can be reheated, uncovered, in the oven at 350 F.

Recipe from Arthur Schwartz’s "Arthur Schwartz’s Jewish Home Cooking,” Ten Speed Press, 2008.