POTATO KUGEL KLEIN

Potato Kugel Klein image

Provided by Rachel Klein

Yield Serves 12 to 15

Number Of Ingredients 11

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1 stick (1/2 cup) unsalted butter
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh marjoram
5 cups chopped onion
1/2 pound mushrooms, sliced
3 tablespoons dried dill
4 large eggs, beaten lightly
2 1/4 cups sour cream
1/2 cup matzo meal
3 russet (baking) potatoes, peeled (about 1 1/2 pounds)

Steps:

In a large heavy skillet heat 4 tablespoons butter over moderate heat until foam subsides and cook herbs 3 minutes. Add onion and cook over moderately low heat, stirring occasionally, 30 minutes, or until softened. Add mushrooms, dill, remaining 4 tablespoons butter, and salt and pepper to taste and cook, stirring occasionally, 15 minutes, or until mushrooms are tender.
In a bowl stir together eggs, sour cream, and matzo and let mixture stand.
Preheat oven to 375° F. and butter a 13-by-9 inch baking dish.
Under running water, coarsely grate potatoes into a colander. Squeeze excess water from potatoes and drain 2 minutes. Stir potatoes and onion mixture into matzo meal mixture. Spoon mixture into dish and bake in middle of oven 50 minutes, or until golden. Potato kugel may be made 1 day ahead, and chilled, covered.