I made a Cholent the other night that was only so-so. It is always really disheartening when the dinner you’ve made (with all the planning!) is…at best…”eh.” Thank GOODNESS I had made potato kugel to go with it. Now these were anything but disappointing. Not only were they good the night I made them, they froze and reheated like a charm.
Noodle kugel might be more well known, and it is certainly delicious, but these potato ones are really worth a try as well. I put half of mine in muffin tins and half in a square glass baking dish, just to see what would work best. The “kugel muffins” were the clear winner for how easy they were to dish out and serve…and frankly because they are just much more fun.
I used a food processor to grate the potatoes and if you have one, I would highly recommend it. Don’t tell him I told you, but my husband actually said “this is awesome! We need to do this again” as he was running each of the spuds through.
Enjoy! Oh, and my feelings won’t be hurt if you don’t pair these with the Cholent.
From The Book of Jewish Food
5 tablespoons of vegetable oil
Salt and pepper “to taste”
Oil for greasing the pan
Measuring cups and spoons
Muffin tin and/or baking dish
1. Preheat the oven to 350 degrees and oil the muffin tin or a wide, shallow baking dish
2.Mix together the eggs, oil, salt and pepper
4. Spread everything into the prepared dish. If you are using the muffin pan, it’ll need about 30 minutes to cook. The wide shallow dish will take closer to 1 hour. You’ll know it is done when it is no longer runny and is almost springy to the touch.
5. Turn on the broiler for about 5 minutes, until the kugel has a nicely golden look to it.