This potato kugel is hands-down the best my family and many of my guests have ever tasted. It's fabulous served hot with sour cream. It's also incredible when added to a Jewish cholent (stew) and cooked overnight.
Ingredients
- vegetable oil: 1 Tbsp
- medium potatoes: 10 piece (grated)
- medium onions: 2 piece (grated)
- eggs: 5 piece
- vegetable oil: 0.33333 cup
- salt: 2 tsp
- black pepper: 1 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon vegetable oil. Dotdash Meredith Food Studios
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Combine grated potatoes and onions in a large bowl. Mix in eggs, 1/3 cup of vegetable oil, salt, and pepper until well combined; pour mixture into the prepared dish. Dotdash Meredith Food Studios
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Bake in the preheated oven until golden brown and crisp on top, 1 ½ to 2 hours. Dotdash Meredith Food Studios
