We get an organic vegetable delivery every two weeks and we get a lot of potatoes. The potatoes tend to pile up on our cupboard in a lonely and forgotten pile until they are soft or covered in sprouts and I take pity on them and throw them out. What a waste. Well, I have decided that this potato kugel recipe is the perfect solution for using those potatoes.
My good friend S made this for me several months ago and I have been meaning to recreate it for so long now. Next time I am going to add some carrot or zucchini to my kugel and maybe some other root veggies too, like turnip or parsnip would also be good? This version comes from the Food Processor Bible. I am sure you could make it by grating everything by hand but I can’t really imagine how much more work that would be. I also should’ve left it in the oven a bit longer, but I was impatient and hungry. It happens.
(serves 6 to 8)
Adapted from the Food Processor Bible
3-4 tablespoons oil (I used 2T)
4 large potatoes, washed and cut to fit through feed tube
1 large onion, cut to fit through feed tube
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup flour
Preheat oven to 375F.
Grate potatoes and transfer to a colander, rinse with cold water to get rid of the starch (this will help keep them white). Allow to drain and squeeze excess water out, transfer to a bowl. Process onion in food processor until minced then add eggs, salt and pepper. Process for another few seconds. Add to potatoes along with flour and stir to combine.
Put oil in a 7 x 11 inch baking dish (I used 8 x 8) and put in oven for 5 minutes. Add most of oil to the mixture and stir. Pour potatoes into casserole and sprinkle or spray with a bit more oil. Bake for about an hour until brown and crispy on top.[/print_this]