Potato Kugel
- 1 large onion
- 2 lb. russet potatoes (peeled)
- 1/3 cup Bob's Red Mill Potato Starch
- 4 large eggs
- 5 Tbsp. olive oil (divided)
- 1/4 tsp. black pepper
- 1-1/2 tsp. kosher salt
Optional
- Chives (for garnish)
- Preheat oven to 350 degrees F. Place 10-inch cast iron pan in oven while preheating.
- Use food processor or grater to grate potatoes into long strands. In large mixing bowl, place potatoes and fill bowl with cold water.
- Use food processor or grater to grate onion, reserving juice and pulp.
- Using mesh strainer, strain shredded potatoes and rinse with cold water. Press down on potatoes to squeeze out as much water as possible and place back into bowl. (Note: Add potatoes to clean cotton kitchen towel and wrap and squeeze to really get out all water.)
- Into bowl with potatoes, pour in grated onion with juice and pulp and toss until combined. Sprinkle potato starch over mixture and toss well. (Note: There should be no lumps of starch.)
- In medium bowl, mix together eggs, kosher salt, black pepper and 2 tablespoons oil. Pour egg mixture over potato and onion mixture, toss to combine well.
- Carefully remove cast iron pan from oven and add 1 tablespoon oil.
- Pour potato mixture into pan and evenly distribute. Drizzle on remaining 2 tablespoons oil.
- Bake 70–75 minutes, until browned on top. Cool 15 minutes before serving.
Make this classic dish with better ingredients from Vitacost!
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