This is another recipe from The Fairmount Temple Sisterhood Cookbook, Cleveland, Ohio, 1957.

Ingredients:

3 Large potatoes (I used Yukon gold.)

1 large onion

1 teaspoon baking powder

1 teaspoon salt (or to your taste)

3 Tablespoons of flour

8 Tablespoons of melted butter, divided (Oil can be substituted for butter.)

3 eggs

Directions: Heat oven to 400.* Add 4 Tablespoons of butter to baking dish and place in oven. Grate potatoes and onion (by hand or processor). Squeeze out as much liquid as you can and drain well. Mix in all dry ingredients, then add rest of melted butter. Beat eggs and blend in. When the butter is very hot in the baking dish, pour in the pudding mixture. Bake uncovered for about one hour or until brown.

Note: Squeeze the grated potatoes and onions in a strainer over a bowl. When the liquid is poured off, there will be potato starch left in the bottom of the bowl. Add this to the mix.

New recipe:

This potato kugel’s crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen. —Francis Lam

Yield: Serves 6 to 8

Ingredients:

  • 6 large Yukon gold potatoes, peeled and coarsely shredded (or about 3 pounds)
  • 5 eggs
  • 1/2 to 1 tablespoon kosher salt
  • 1-2 teaspoons black pepper
  • 2 medium onions, coarsely shredded
  • 6 tablespoons olive oil, plus 4-6 tablespoons more for greasing pan
  • 3/4 cup matzoh meal
  • ¼ teaspoon baking powder, optional

Instructions:

  1. Preheat oven to 375°F.
  2. When oven is preheated, add 4-6 tablespoons of olive oil to a 9×13 Pyrex dish and put into the oven to heat up.
  3. Whisk eggs together in a large bowl with salt and pepper
  4. Using a food processor fitted with the grating plate (or by hand), grate the onion and then the potato. Quickly add the potatoes and onions to the eggs, and add the oil, matzoh meal, and baking powder, if using. Mix well.
  5. When oil has been heating about 10 minutes, remove from oven.
  6. Add a small spoonful of the potato mixture and if it starts sizzling, it is hot enough. If not, put it back in the oven for a few minutes.
  7. When oil is ready, add the entire potato mixture and spread in a even layer using an offset spatula or large spoon.
  8. Bake for 40-50 minutes until crispy around the edges and golden brown on top.
  9. Allow to cool slightly before cutting into squares. Serve warm or room temperature.