Only slightly less traditional for Hanukkah than latkes, potato kugel is a lot easier to make and, once it is in the oven, you get to sit down and relax with your guests. To grate the onion, potatoes and apples, use the large perforations of a box grater or the large grating disk of a food processor.
Recipe courtesy of Williams-Sonoma and Leslie Revsin, Chef and Cookbook Author, New York City.
Ingredients
- 3 tablespoons olive oil
- 1/4 cup grated onion
- 2 pounds baking potatoes, peeled and grated
- 2 Granny Smith apples, peeled, cored and grated
- 2 eggs, lightly beaten
- 1 teaspoon baking powder
- Salt and freshly ground pepper, to taste
- Sour cream for serving (optional)
Preparation
- 1 Preheat an oven to 375°F. Oil a shallow 9-inch round baking dish or pie dish with 1 teaspoon of the olive oil.
- 2 In a large bowl, combine the onion, potatoes, apples, eggs and 2 tablespoons of the oil and stir to mix. Sprinkle with the baking powder, season with salt and pepper, and mix thoroughly. Transfer the potato mixture to the prepared baking dish, spreading the mixture evenly. Drizzle with the remaining 2 teaspoons oil.
- 3 Bake the kugel until the top and sides are golden brown, about 1 hour and 10 minutes. Serve hot or warm with sour cream on the side.
