By Jamie Geller – Joy of Kosher
This delicious potato kugel is based on my friend Lauren’s recipe and she swears by using red-skin potatoes. The cup idea comes from my husband’s best friend Adam’s mom, Geanie (what a mouthful).
My husband remembers going to their house on Saturday nights and raiding the fridge for these cups. The best part about them is that every piece is a crusty corner piece, so nobody has to fight over that coveted crunch.
Make Ahead Tip: While potato kugel will be at its best made fresh (refrigeration or freezing will cause it to lose some crunch), you can make it ahead and even freeze it with these instructions.
1. Slightly under bake, cool completely, wrap tightly and freeze.
2. Thaw at room temperature, reheat, uncovered at 375°F for 10 minutes.
DURATION: 75MIN
COOK TIME: 60MIN
PREP TIME: 15MIN
SERVINGS: 4 TO 6
INGREDIENTS
1½ cups extra virgin olive oil, such as Colavita extra virgin olive oil
3 eggs
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
6 large Idaho potatoes
1 large onion, quartered
PREPARATION
1. Preheat oven to 425°F. Liberally oil six (4- to 6-ounce) glass dessert dishes or custard cups with 1 to 2 tablespoons of evoo each. Place custard cups on a baking pan.
2. Fill a large bowl with cold water and, as you peel potatoes, place them in cold water to prevent browning.
3. Place the pan of cups in 425°F oven to heat up the evoo.
4. Beat eggs in a small bowl. Add salt and pepper, mix well, and set aside.
5. Pour ¾ cup of evoo in a small saucepan and place over medium-low heat.
6. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips.
7. Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that weren’t processed properly.
8. Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups.
9. Bake at 425°F for 1 hour. If the sides are still pale, cook for 20 minutes longer until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter.
TIPS:
To make this as a potato kugel pie, bake at 425°F in a 9-inch round glass baking dish for 1 hour 20 minutes, depending on desired crunchiness.
Recipe Courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010) – Buy Here
Excellent idea! Very healthy, too. Yes this recipe uses WAY too much oil. We love Jamie’s recipes, but making them healthier will be a much needed bonus to all.
I can believe how much oil she is putting in there!!!
I use a cup of boiling hot water instead of all that oil. Kugel comes out fluffy and delicious!
That’s an insane amount of oil!!!!!!
eXTRA vIRGIN oLIVE oIL
Which by the way, is a very delicate oil that loses its benefits when subjected to such high temps. Better off using grapeseed or avocado oil.
Cupcake papers might work, but I would not even try it if the paper is plaited (folded)
I was wondering too!
Evoo is extra virgin olive oil. It only works is it’s a very high quality olive oil. Otherwise use a tasteless oil. The glass is what gives it the crunch.
what is evoo? does it work if i make it in a cupcake paper or only in the glass?