Preheat oven to 350.

Potato kugel can be made by hand by grating  the onions finely and coarsely grating the potatoes and mincing the garlic. This is how my Bubbe did it. HOWEVER! I prefer to use a food processor.

In a food processor with regular steel blade, chop onions and garlic until almost finely ground.

Now put in the grating blade. Place potatoes in sideways to get long strands of potato.

Put potatoes and onions in a large bowl. Sprinkle salt, pepper and your choice of starch evenly over potatoes and onions and using your clean hands evenly coat strands with starch. Break eggs on top and mix with your hands to evenly coat the mixture. Yes, you can use a spoon or fork, but I find my hands work the best!

Heat 1/4 oil or schmaltz or duck fat in a 10″ cast iron skillet over very high heat until hot. Pour potato-egg mixture into pan carefully because if this is hot the way it should be, it may splatter. Spread evenly in the skillet. Drizzle with last tablespoon of oil.

Bake in a preheates oven for 75 to 80 minutes, until browned on top and tender in the middle. Cover with foil if it browns too fast.

Serve in squares or wedges. This can be served from the skillet or unmolded onto a platter. Kugel reheats well in a warm oven. It keeps in the fridge for days and can be frozen and then defrosted before rewarming in the oven.

No cast iron? Use a casserole baking dish, but just make sure the oil is hot as mentioned above before pouring in the potato mixture. This can be done in the oven, but it may take a bit longer to heat up.