Kartoffel Kugel (Ashkenazic Potato Pudding)

Ingredients for Kartoffel Kugel (Ashkenazic Potato Pudding)

• 120ml schmaltz or vegetable oil

• 6 medium or 4 large russet potatoes (about 900g ), peeled

• 2 medium yellow onions, chopped (about 240ml )

• 3 large eggs, lightly beaten

• About 1 teaspoon salt

• Ground black pepper to taste

• 40g gribenes (poultry cracklings) or grated carrot, optional

• About 40g matza meal or plain flour

How to make Kartoffel Kugel (Ashkenazic Potato Pudding)

Preheat the oven to 191°C. Heat an 8- or 9-inch square baking dish in the oven.

Coat the bottom and sides of the baking dish with 60ml the schmaltz or oil and return to the oven until very hot, about 15 minutes.

Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.

Stir in the eggs, remaining 60ml schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter.

Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.