This crispy golden potato kugel, made without eggs, is soft on the inside and crispy on the outside.
6 Russets, ( a bit larger than your palm in length) peeled
1 large peeled onion
Salt, Freshly ground pepper, garlic powder, chicken boullion granules
2 soft, but not too soft, white bread rolls, soaked in water and squeezed dry
5 1/2 T Crisco or chicken fat (schmaltz), duck fat or olive oil
Preheat oven to 350 with 8-10″ cast iron pot inside. Add about 2 T of your chosen fat to the pot. You want the pot, good and hot, so the potatoes sizzle when you pour them in.
Cut your potatoes into chunks and let your food processor do the work. Using the steel blade grind potatoes until they are not quite mush. They should still have some texture. Scrape into a large bowl. There is no need to squeeze the potatoes, but do drain the liquid from them.
Cut onion into chunks and chop it finely in food processor. If there is liquid, pour it out.Mix potatoes and onion together in large bowl. Stir in about 1 t of salt and 1/2 t of pepper, 1/4 t of garlic powder and 1/4 t of chicken granules. (Don’t worry if you don’t have the granules.) Then stir in the squeezed rolls and your choice of fat. If you have chicken or duck fat, it gives a lot of flavor. Make sure everything is well distributed and mixed well.
At this point, I always take a spoonful of the mixture and put it into a microwaveable bowl and cook for about 20 seconds. This is how I test for seasoning. You may need more salt or pepper, or garlic. Whatever. Make it to your liking.
Pour kugel mixture into hot pot. Bake uncovered at 350 for 90 minutes. Now pour 1 c water over kugel and bake for 90 more minutes.
Take your golden, dark brown, crispy kugel out of the oven. Let it sit about 10 minutes and then take a platter and flip the kugel onto the platter so the bottom of the kugel is facing up. Slice into wedges and serve. Savor the moment. Savor the love.
Please see post above for more about Ilse’s unique potato kugel.
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