KBD potato kugel | Imamother

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Forum -> Recipe Collection -> Kugels and Side Dishes

KBD potato kugel

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mommy's daughter

Fri, Jul 17 2009, 5:41 pm

heating the oil is for that the batter shouldnt stick to the pan

nicole81

Thu, Jul 23 2009, 4:32 pm

this recipe was a total hit!

here I was worried about the salt and we thought it was *too* salty (I eyeballed the tablespoon lol)

dh agrees that with a little less salt, this will be our weekly potato kugel recipe.

thanks ladies!

MrsLeo

Thu, Jul 23 2009, 4:47 pm

nicole81 wrote:

Did you make it with the sugar?
I also love this recipe and will make it again but this time I will skip the sugar.

nicole81

Thu, Jul 23 2009, 4:51 pm

MrsLeo wrote:

nicole81 wrote:

Did you make it with the sugar?
I also love this recipe and will make it again but this time I will skip the sugar.

nope, no sugar... which might be another reason it was too salty.

I should also mention I made it in a tall 8x8 and the kugel was super high and fluffy.

cookielady

Fri, Aug 07 2009, 6:55 pm

My son made it for Shabbos and it's really great.

im here!

Fri, Aug 14 2009, 12:04 am

Can this be made overnight?

ra_mom

Sun, Aug 30 2009, 6:26 pm

I have this recipe at home and was curious to know if this recipe calls for the metal "s" blade, or for a small or large grater blade.

ShakleeMom

Sun, Aug 30 2009, 7:47 pm

Recipe that works for me without heating the oil:

Preheat oven to 465

Prepare egg mixture before peeling the potatoes. Like this, you can do the potatoes the last thing, very quickly, so that it doesn’t turn brown/grey.

5 eggs
½ plastic cup oil (7 oz. plastic cup)
¾ flat teaspoon black pepper
2 flat teaspoons salt

Prepare food processor with fine grater kugel blade. Peel 7 potatoes. Now, work very quickly and grate them in the machine quickly, and spill into the egg mixture in the bekela. Then, add water to the food processor, to 1/3 of the amount of the bowl, and add to the pan. It seems like a lot, but the water gives it the runny texture we love. Otherwise it’s like a sponge cake, eeeow. Mix with a fork really fast and pop into the oven. The trick is to get it from unpeeled potatoes, into the oven, in about 2 minutes.

Bake for 1 hour and 25 minutes.

nicole81

Sun, Aug 30 2009, 11:49 pm

ra_mom wrote:

I have this recipe at home and was curious to know if this recipe calls for the metal "s" blade, or for a small or large grater blade.

I make it with the s blade, drain it, and the consistency comes out perfectly.

ra_mom

Mon, Aug 31 2009, 11:30 am

nicole81 wrote:

ra_mom wrote:

I have this recipe at home and was curious to know if this recipe calls for the metal "s" blade, or for a small or large grater blade.

I make it with the s blade, drain it, and the consistency comes out perfectly.

Thanks! I made it last night. (Planned on making it Erev Shabbos, but time slipped away from me Sad

)
I used the "s" blade, and did not drain it. It came out very good.

nicole81

Tue, Sep 01 2009, 2:26 am

ra_mom wrote:

nicole81 wrote:

ra_mom wrote:

I have this recipe at home and was curious to know if this recipe calls for the metal "s" blade, or for a small or large grater blade.

I make it with the s blade, drain it, and the consistency comes out perfectly.

Thanks! I made it last night. (Planned on making it Erev Shabbos, but time slipped away from me Sad

)
I used the "s" blade, and did not drain it. It came out very good.

hmmmm so you didn't drain it... maybe that's the key to it tasting better. we love the flavor but it's too salty for us. I try cutting down on the salt, but it's still too salty. maybe the extra liquid will help!

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