PASSOVER POTATO KUGEL

PASSOVER POTATO KUGEL image

Yield 1 Serves 12-16

Number Of Ingredients 7

8 large russet potatoes, about 4.5 lbs, peeled
2 large white onions, peeled & quartered
7 large or extra large eggs
2/3 cup matzo meal
1 tbsp sea salt
1 tsp freshly ground black pepper
4 tbsp canola oil

Steps:

Preheat oven to 350. Pour 2 tbsp of canola oil into 9 x 13 glass baking dish and brush it all around bottom and up the sides. Place prepared baking dish in oven for 5 minutes. Using grating disk of food processor, grate potatoes and onions together, alternating with each other. This helps keep the potatoes white. Pour potato onion mixture into fine mesh colander and squeeze out liquid. Return mixture in 3 batches to processor fitted with steel blade and pulse each batch just 3 or 4 times. Place processed potato/onion mixture into large mixing bowl. Beat the eggs with matzo meal, salt & pepper, and one tbsp oil and add to potato/onion mixture. Carefully remove hot dish from oven and pour mixture in, smoothing out the top. Sprinkle last tbsp oil over the top. Bake at 350 on convect for one hour, or until top is deep golden brown. Let rest 15 minutes before cutting into squares. Can be made a few hours ahead and reheated.