Potato Kugel with Crispy Fried Shallots

Pronounced coo-gle. Like google but with a K.

Kugels can be made of many things. Traditionally it is either egg noodles or potatoes, but they can also be made with a bunch of other fruits and veggies.

It sounds weird, but there is nothing weird about it.

This is a tasty, hearty potato casserole.

With a tasty shallot surprise.

You will need…

1 cup vegetable oil

2 large shallots, thinly sliced

2 ½ lbs russet potatoes, peeled and coarsely shredded

1 small yellow onions, coarsely grated

¼ cup potato starch

½ tablespoon kosher salt

½ teaspoon freshly ground black pepper

Pinch of nutmeg

3 large eggs, beaten

2 large egg yolks, beaten

¼ cup olive oil

1 cup boiling water

Salt and pepper to taste

Start by preheating the oven to 450 degrees F.

In a medium saucepan, heat the oil over medium high heat until shimmering.

Add in the shallots and cook, stirring occasionally, until the shallots are golden and crisp. About 6 minutes.

Use a slotted spoon to transfer the shallots to paper towels to dry. Season with salt and pepper and reserve the shallot oil.

Working in batches, squeeze out as much of the liquid as possible from the potatoes and transfer them to a large bowl as you go.

Add the grated onions, potato starch, salt, black pepper and nutmeg and stir well.

Then add in the eggs, yolks, olive oil and boiling water and stir well.

Stir in the fried shallots.

Then, heat a 9 x 13 inch flameproof baking dish over high heat on the stove until it is very hot to the touch.

Add in 2 tablespoons of the reserved shallot oil and heat until smoking.

Carefully spread the potato mixture into the baking dish and transfer the potato kugel to the oven.

Bake for 20 minutes and then lower the temperature to 375 degrees F and then bake for an additional 40 minutes.

Preheat the boiler and then broil the potato kugel as close as possible to the heat for about 2 minutes. Just until they are browned and crisp on top.

Let the kugel stand for 20 minutes before cutting into squares and serving.

Love and Beer Floats

Angela 

Potato Kugel with Crispy Fried Shallots 

1 cup vegetable oil

2 large shallots, thinly sliced

2 ½ lbs russet potatoes, peeled and coarsely shredded

1 small yellow onions, coarsely grated

¼ cup potato starch

½ tablespoon kosher salt

½ teaspoon freshly ground black pepper

Pinch of nutmeg

3 large eggs, beaten

2 large egg yolks, beaten

¼ cup olive oil

1 cup boiling water

Salt and pepper to taste

Start by preheating the oven to 450 degrees F.

In a medium saucepan, heat the oil over medium high heat until shimmering.

Add in the shallots and cook, stirring occasionally, until the shallots are golden and crisp. About 6 minutes.

Use a slotted spoon to transfer the shallots to paper towels to dry. Season with salt and pepper and reserve the shallot oil.

Working in batches, squeeze out as much of the liquid as possible from the potatoes and transfer them to a large bowl as you go.

Add the grated onions, potato starch, salt, black pepper and nutmeg and stir well.

Then add in the eggs, yolks, olive oil and boiling water and stir well.

Stir in the fried shallots.

Then, heat a 9 x 13 inch flameproof baking dish over high heat on the stove until it is very hot to the touch.

Add in 2 tablespoons of the reserved shallot oil and heat until smoking.

Carefully spread the potato mixture into the baking dish and transfer the potato kugel to the oven.

Bake for 20 minutes and then lower the temperature to 375 degrees F and then bake for an additional 40 minutes.

Preheat the boiler and then broil the potato kugel as close as possible to the heat for about 2 minutes. Just until they are browned and crisp on top.

Let the kugel stand for 20 minutes before cutting into squares and serving.