👨‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   Peel the potatoes and chunk them. Keep them in a bowl of cold water until ready to process, but do not leave them for more than a few hours.

   💡 Tip: This prevents browning.
3. 3

   In a very large bowl, beat the eggs until well mixed.

4. 4

   In a food processor fitted with the metal blade, pulse the onions until very finely chopped, but not liquefied. Scrape the onions into the bowl with the eggs and stir.

   💡 Tip: Avoid over-processing the onions into a paste.
5. 5

   Stir the matzah meal into the egg and onion mixture.

6. 6

   Drain the potatoes. In the same food processor bowl (no need to clean), process the potatoes in three batches until very finely chopped.

   💡 Tip: Processing in batches ensures even chopping.
7. 7

   Add the processed potatoes to the egg mixture and stir until combined.

8. 8

   Season the batter with salt and pepper.

9. 9

   Pour 2 tablespoons of vegetable oil or schmaltz into a 13 by 9-inch baking pan, preferably glass. Swirl the pan to coat the bottom and halfway up the sides with the oil.

   💡 Tip: Preheating the oil helps create a crispy crust.
10. 10

    Place the oiled pan in the preheated oven for 5 minutes to heat the oil.

11. 11

    Carefully remove the hot pan from the oven and pour the potato batter into it. Spread the batter evenly.

    💡 Tip: Be cautious as the pan and oil are hot.
12. 12

    Drizzle the remaining 1 tablespoon of oil or melted schmaltz over the surface of the batter.

13. 13

    Bake for 1 hour and 15 minutes, or until lightly browned and set.

    💡 Tip: The edges should be crispy and the center cooked through.
14. 14

    Let the kugel rest for at least 15 minutes before cutting and serving.

    💡 Tip: Resting allows the kugel to firm up, making it easier to slice.