The following recipe is reprinted with permission from Jewish Family & Life!
My grandmother made the most incredible potato kugel. It was crispy and moist, and, as the grandchildren got older, we used to help her make it. We peeled and scrubbed potatoes (and knuckles) and watched her prepare her secret ingredients for this treat. Her secret ingredients were chicken fat and gribenes. Gribenes were pieces of chicken skin and tons of onions fried with pieces of chicken fat to render the fat. NOT very healthy or very American, my grandmother’s kugel clearly came with her from the “Old Country.” This is as close as any of us can come to Minnie’s kugel and, though not low fat, it is clearly not the artery-clogging treat about which my cousins and I reminisce.
1-2 Tablespoons matzah cake meal
5 large potatoes, peeled and washed (about 2 lbs)
5 large onions, peeled
3 extra large eggs
1 Tablespoon kosher salt
1 teaspoon white pepper (or to taste)
Using the fine shredding disc of a food processor, shred the potatoes and onions together. Let sit for just a minute to allow the liquid to rise to the top. Pour off as much of the excess liquid as possible without losing any of the vegetables. Pour into a large mixing bowl and add the matzah cake meal. Stir thoroughly and let sit for about one minute. Add the salt, pepper and eggs and mix thoroughly.
Pour about 1/4 cup vegetable oil evenly over the bottom and sides of a glass baking dish (9×13 for a thick kugel or 10×15 for a thinner kugel). Pour potato mixture into dish. Bake in a 375 degree oven until deep golden brown. Let sit for about 15 minutes before serving.
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.