Potato Kugel

Ingredients

• 3 pounds Russet potatoes
• 12 eggs
• 2 medium onions, peeled and cut into chunks
• 2/3 cup matzoh meal
• 1 tablespoon salt
• 3/4 to 1 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil or schmaltz

Directions

1. Heat the oven to 350 degrees F. Peel the potatoes, cut them into chunks, and cover them with cold water in a bowl until you’re ready to process them; don’t let them soak for more than a few hours.
2. Beat the eggs in a very large bowl until they’re evenly combined.
3. Fit a food processor with the metal blade, then pulse the onion until it is minced very fine, stopping before it turns liquid. Scrape the onion into the eggs and stir it through. Mix in the matzoh meal.
4. Drain the potatoes. Using the same processor bowl, without washing it, work through the potatoes in 3 batches until the pieces are very small. They should be mostly smaller than rice, with no bits larger than a grain.
5. As soon as each potato batch is processed, transfer it to a strainer set over a bowl. Press with a rubber spatula, or use the back side of a spoon, to remove the moisture. Right away, stir the drained potatoes into the egg and onion mixture. Throw away the liquid and the potato starch that collects in the bowl. Season the batter with the salt and pepper.
6. Add 2 tablespoons of vegetable oil or schmaltz to a 13 by 9-inch baking pan, preferably glass. Tilt the pan so the fat coats the bottom and comes halfway up the sides. Put the empty pan into the heated oven for 5 minutes.
7. Take the oiled pan out of the oven and pour in the potato batter. The fat will rise along the sides, especially in the corners. Gently press the batter down near the corners so they fill with the potato mixture. If the oil comes up over the batter, that is exactly what you want for crispness. Drizzle the remaining 1 tablespoon of oil or melted schmaltz over the top.
8. Bake 1 hour and 15 minutes, until the surface is lightly browned.
9. Wait at least 15 minutes before cutting and serving; a little longer is even better. Serve hot or warm, either freshly baked or reheated.
10. To reheat, put the kugel in a 350 degrees F oven, uncovered, so the top can crisp a bit more. The time will vary depending on the size of the piece and how warm or cold it is when it goes into the oven. It can be refrigerated for at least 4 days, or frozen for several months. Defrost before reheating for the best result.