Potato Kugel
Recipe type: Puddings and Custard
Serves: 6
  • 3 eggs
  • 3 Cups potatoes, grated, raw
  • 1/2 Cup flour
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • dash pepper
  • 1 onion, grated (optional)
  1. Drain the potatoes. Beat the eggs until they are thick, and stir in the drained potatoes and all the other ingredients.
  2. Turn the batter into a well-greased 1 1/2 quart casserole or baking dish.
  3. Bake the kugel, uncovered in a 350 degree F oven for about 1 hour.
  4. Serves 6 - 8
  5. Variation: this may be baked in individual muffin tins, instead of one large kugel.
  6. Note: for Passover, substitute matzah meal for the flour and potato starch for the baking powder.
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