Anglo Jewish Potato Kugel

What could be more Jewish than potato kugel? (Well, maybe chicken soup, but potato kugel is a close second.) Serve as a side to meat or chicken or as part of a dairy meal with a lop of sour cream.

Anglo Jewish Potato Kugel

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

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Servings

4 Servings

1x2x3x

Ingredients

• 2 eggs
• 4 large potatoes grated
• 2 tablespoons flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• Black pepper to taste
• 2 tablespoons oil or margarine
• 1 medium onion

Instructions

• Finely grate the potatoes and drain – don’t skip this step or your kugel will be mushy!
• Preheat oven to 450F or 230C.
• Put the margarine or oil on bottom of baking pan to melt or heat up.
• Grate onion.
• Whisk together eggs and flour and add potatoes and onions.
• Pour into baking pan. Bake at 450 F or 230 C for ten minutes.
• Turn oven down and bake at medium heat (180 C or 350 F) for an hour until crisp and brown.