Potato Kugel

Ingredients

2 units yellow onions large or 2 small

3 pounds baking potatoes (Russet or Idaho) or about 5 large

1/3 cup potato starch

2 teaspoons kosher salt

to taste freshly ground black pepper

3 units large eggs

5 tablespoons olive oil or schmaltz or another oil of your choice

Equipment

food processor

cast-iron skillet

large bowl

Directions

Preheat the oven to 350°F.

By hand: Chop onions very finely and coarsely grate potatoes. With a food processor: Blend onions in food processor with regular blade until finely ground. Switch to grating blade and grate potatoes.

Place onions and potatoes in a large bowl. Sprinkle salt, pepper, and starch evenly over potatoes and toss together with two forks or your very clean hands, evenly coating strands. Break eggs on top and use forks or your fingers to work them into the strands, evenly coating the mixture.

Heat a 1/4 cup oil or fat in a 10-inch cast-iron skillet over high heat until very hot. Pour potato-egg mixture into pan carefully (it’s going to splatter) and spread evenly in pan. Twist and tousle the top strands for a pretty final texture on top. Drizzle with the last tablespoon of oil.

Bake in heated oven for 75 to 80 minutes, until browned on top and tender in the middle. Serve in squares, either right from the skillet or unmolded onto a platter.