LeahS [Admin]12/13/10




For every hundred people who want to learn how to make a good overnight kugel, there are about hundred different ways to make it. Some people make a regular potato kugel and pour hot water over it, cover and bake. Some people throw a potato kugel into the slow cooker (thats also a good way). This one is all around favorite.






  • SERVING/YIELD
    9x13 inch kugel


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Ha'adama


  • RECIPE
    #523

























INGREDIENTS













  • 5 lb potatoes, peeled










  • 1 large onion










  • 8 large egg










  • 1 cup oil










  • ½ cup boiling water










  • 1½ Tbsp salt










  • ⅛ tsp black pepper










  1. Preheat oven to 350°F.



  2. Grate the potatoes and onion. Mix in the eggs, oil and boiling water. Season with salt and pepper.



  3. Transfer the potato mixture into a 9x13 inch pan. Bake for 2 hours, uncovered.



  4. After 2 hours, cover tightly with 3 layers of foil. Place a pan filled with water on the bottom rack of water. Lower oven temperature to 220F and bake 8 hours or overnight.















CONVERTER





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REVIEWS

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Average user rating from: 2 user(s)

Rating:
 
5.0   (2)
 
 

Scrumptious!

Rating:
 
5.0
Reviewed by cappuccino
June 08, 2012
 

Made this recipe and it was absolutely delicious!
Almost had to hid the kugel so it wouldn't be finished before Shabbos even started!

 

Fantastic and works well in a crockpot.

Rating:
 
5.0
Reviewed by SonnyJoon
January 22, 2012
 

I made this kugel Friday afternoon and transfered it from the oven to the crockpot to cook overnight. It was fabulous! Crusty outside and soft and delicious inside.

 
 
 
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