Best My Potato Pudding Recipes

GRANDMA'S JEWISH POTATO PUDDING

Steps:

• 1. Grease a covered casserole dish. Preheat oven to 350*.
• 2. Combine all ingredients well. Pour into baking dish. Cover and bake at 350* for 30 mintues. Uncover and bake 30 until done, crispy and brown on sides.

KARTOFFEL KUGEL (ASHKENAZIC POTATO PUDDING)

Steps:

• Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
• Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.
• Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.
• Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter.
• Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.

INDIVIDUAL POTATO PUDDING (ONCE A MONTH COOKING)

Steps:

• Peel and grate the potatoes.
• Allow to drain.
• Discard the water.
• Combine the potatoes, onions, eggs, flour, salt baking powder, pepper and butter together in a bowl.
• Spoon into greased medium sized muffin tins.
• Fill to the top.
• Bake at 375F for 1 hour until brown and crusty.
• Allow to stand on counter for a few minutes, then run a knife around the edge to loosen from the tin.
• Freeze.
• To serve, reheat until warmed through in a 350F oven.

LITHUANIAN POTATO PUDDING

Steps:

• Preheat oven to 400°F.
• Grease a 13 x 9-inch pan.
• Peel and grate potatoes, mince the onion and mix the two together.
• Fry bacon until crisp; pour bacon fat over potatoes, and crumble.
• bacon into mixture.
• Add eggs, one at a time, mixing well; add salt and milk.
• Pour mixture into prepared pan.
• Bake for 15 minutes.
• Top should be brown and crispy.