I have to admit that my husband has introduced me to a new way of cooking. There was a time when he did all of the cooking. Now, I have come to love cooking and even have taken over some of his recipes. Even better, the kids get involved in the process. Who doesn’t like an extra hand when peeling potatoes?
Firstly, what in the world is a kugel? I wanted to include this description from wikipedia, but you should click on the link to get more of the back story.
There are even some extra special goodness from this dish, as written on wikipedia, “Some Hasidic Jews believe that eating kugel on the Jewish Sabbath brings special spiritual blessings, particularly if that kugel was served on the table of a Hasidic Rebbe“. I’ll take that!
Even if you don’t eat kugel, consider this potato pie in a square pan a great side for dinner and or lunch. The kids absolutely love it and eat it the next day too.
5 Idaho potatoes
2 Yellow onions
1/2 cup water
1/2 cup Grape Seed Oil or Saffron Oil (Canola okay if neither of those available)
2 tablespoons salt
1 tablespoon pepper
1 tablespoon rice flour
Preheat oven to 400.
Peel potatoes, slice, and put in food processor until mixture is smooth. Remove and put in a large bowl. Keep a small portion in the food processor.
Peel and slice onions. Add into potato mixture in food processor until smooth.
Add eggs, salt, pepper, water, oil, and rice flour to potato mix. Stir until all ingredients blended together.
Add drop of oil and smooth all around 13″ x 9″ foil cake pan.
Pour potato mix into pan.
Put in oven and cook at 400 for 20 minutes, uncovered.
Reduce heat to 350 and cook for 1 hour.
Remove and let cool. Let your kids try a small piece and put the rest away in fridge. On Shabbos, put on blech or warming tray and serve.