Potato Kugel ups
3/4
3
2
Y2
6
1
cup olive oil, divided
eggs
teaspoons kosher salt
teaspoon coarse black pepper
large Idaho potatoes
large onion, quartered
: Preheat oven to 425F. Liberally oil six (6-
ounce) Pyrex glass dessert dishes or cus-
tard cups. Place custard cups in a 9x13-
inch disposable pan. Place the pan of cups
in the oven to heat.
Place eggs in a small bowl and beat.
Add salt and pepper, mix well and set
aside. Fill a large bowl with cold water
and, as you peel potatoes, place them in
water to prevent browning. Heat remain-
der of oil in a small saucepan on the stove
over medium-low heat.
Cut potatoes lengthwise into halves
or quarters so they fit into food processor
feed tube. Process potatoes and onions
using the blade that creates thin, shoe-
string-like strips. Transfer potatoes and
onions to a large bowl, add egg mixture
and heated oil from stovetop and mix very
well. Remove any large pieces of potatoes
or onions that weren't processed properly.
Remove heated cups from the oven
and spoon potato mixture evenly into hot,
oiled cups.
Bake at 425F for 1 hour or until the
tops look crunchy and sides look golden
and browned. Loosen edges with a knife,
unmold and serve on a platter.
Prep: 15 minutes. Cook: 1 hour. Chill: none.
Yield: 4-6 servings.
J-N platinum •
JUNE 2005
• B23