This is a very simple potato kugel that's so good it barely even makes it to the Shabbat table! As long as you make sure to soak the potatoes in ice water before you start grating, this kugel is completely fool-proof.
6 large Idaho potatoes
1 large onion
3 tsp salt
2 tsp freshly ground black pepper
Â½ cup vegetable oil
Âĵ cup flour
2 Tbsp extra oil for baking pan
Preheat oven to 400. In a 10x8 pan, pour enough oil to cover the bottom and place in oven while you prepare the kugel. Put 1/2 cup oil in a pan on stovetop and heat over low-medium setting.
Peel and wash potatoes and put into ice cold water. Grate onion in food processor, then the potatoes. Transfer to a large bowl. In small bowl, beat eggs until light and fluffy. Slowly fold into onion and potatoes mixture. Add flour, salt, and the pepper to taste (I love lots of black pepper in this)
Add hot oil to mixture and stir well. Pour into hot baking pan, pressing it down firmly and evenly. Bake for about an hour, then an extra 15-20 minutes or so on 425 to make the top crunchy.
Note: This recipe was crunchy on all sides of the kugel without using a glass pan, so disposable aluminum works just fine!