Potato Kugel

Yield: 4-8 servings

The kugel, to me (a gentile), is the epitome of Jewish comfort food. It makes me wish I’d had a bubbe to make this for me. Both the Weissman and Maisel households would have a kugel on rotation. And for good reason. It’s easy to prepare, it’s so flavorful, and it can feed a large group.

2 pounds (900 g) russet potatoes, grated
1⁄4 cup (35 g) flour
2 tablespoons (25 g) canola oil
1 pound (453 g) onions, 1⁄2-inch dice
1 cup (30 g or 1 ounce) green onion, chopped
3 whole eggs
3 egg yolks
2 teaspoons (8 g) kosher salt
1⁄2 cup (100 g) crème fraîche
Chives, for garnish

For the potatoes

Fill a large bowl with cold water and set next to your work area. Grate the potatoes using a food processor fitted with the grater attachment or a coarse grater and add to the bowl of water. This will help remove some of the starch, which will help make the kugel lighter. Dry them in a salad spinner or by laying them out on a clean dishcloth. Toss with 1⁄4 cup flour.

For the onions

Heat the oil in a medium skillet over medium heat and add onions. Sweat until translucent, about 10 minutes. Remove to a bowl.

For the custard

Add the 3 whole eggs, the 3 yolks, the salt, and the crème fraîche to a large bowl and mix together.

To complete

Preheat oven to 400°F. Add onions and potatoes to the custard and mix together. Lightly oil a 7 x 9–inch casserole dish with 1 to 2 tablespoons canola oil. Add the potato custard. Bake in a 400 ̊F oven for 45 to 60 minutes or until the top is golden brown and the custard no longer wobbles when you jiggle the dish. Garnish with thinly sliced chives.