njmom12/13/10




This is my standard basic potato kugel that I've perfected over the years. Now that I have it down pat, I don't plan on trying out any other versions, since everyone who eats it loves it. Its very important to use Yukon Gold potatoes. The texture and color of Yukon Gold potatoes is what makes this kugel so popular. I love Green Giant Yukon Potatoes. Some other companies I've tried weren't the same.






  • SERVING/YIELD
    12 servings


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Ha'adama


  • RECIPE
    #698





















  • njmom











INGREDIENTS













  • 5 lb Yukon Gold potatoes










  • 2 medium size yellow onions










  • 7 extra large eggs










  • ½ cup oil










  • 1 Tbsp salt










  • 1 pinch crushed black pepper










  1. Peel potatoes and onion.



  2. In a food processor (I use the Braun food processor with the kugel blade (CombiMax Grating Insert 7000-488), process the potatoes and onion on medium speed. (8 on the braun). (if the speed is too slow the kugel is too stringy and vice versa on the highest)



  3. Place the potato mixture in a large bowl. Mix in the eggs and oil. Season with salt and pepper. Mix well.



  4. Pour potato kugel mixture into pans. (I like to use loaf pans or 9x6 inch pans, so you get more end pieces.)



  5. Bake at 350F for 1 1/2- 2 hours.















CONVERTER





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REVIEWS

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Average user rating from: 5 user(s)

Rating:
 
5.0   (5)
 
 

MADLY in luv

Rating:
 
5.0
Reviewed by Maidelknaidle
December 27, 2013
 

This recipe has more eggs than the one I always used. With my old recipe, the consistency of the middle sometimes came out "not quite right". This recipe is guaranteed no fail each time, and I've made it quite a few times already. Works well for a Shabbos day/overnite kugel too.

 

Perfect!

Rating:
 
5.0
Reviewed by shoba
April 26, 2012
 

Simple and delicious!

 

it is true!

Rating:
 
5.0
Reviewed by goldfish
December 23, 2011
 

I made this recipe today and it is already half gone! I usually use 5lb. russet potatoes to 5 eggs and my kugel generally comes out good. I decided to try this recipe to see if I could improve on what I had. I followed the recipe with 7 eggs, Yukon gold potatoes... but I put in 3/4 cup oil like I normally do, instead of 1/2 cup and it needed a full 2 hours to bake. I must say, I will probably be making this recipe every week.

 
Rating:
 
5.0
Reviewed by plums
April 15, 2011
 

did it today amazing thanks a trillion

 

The perfect potato kugel.

Rating:
 
5.0
Reviewed by kitchenkrazy
January 17, 2011
 

I actually joined this site because of this kugel! I was browsing for a new potato kugel recipe and found this one and it was so wonderful that i decided to become a member. I highly recommend it

 
 
 
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