Remove the pan from the oven and slick it with oil. Thanks again for a yummy recipie. Crispy and golden on the outside fluffy on the inside. One trick she had that i do know is to broil the kugel for 5 to 7 minutes before baking. While there are many variations of potato kugel this recipe is by far the most delicious and fuss free.

I cooked it 15 minutes more until the larger onions were cooked. Carefully but quickly add the potato mixture smoothing it out so that it is as even as possible. My husband and sons loved it and i tried over the years to duplicate it without success. Step 4 bake in the preheated oven until lightly brown and crisp about 1 hour. This recipe comes closest.

Moist on the inside and crispy on the outside is how your kugel will be when you pull it out of the oven and serve to your family and friends. Light and fluffy this potato kugel was a hit with my wife and teenage daughter. I used sour cream for dipping. Bake for 2 hours or until the kugel is creamy in the center and the whole top is a rich crunchy brown. The machine basically does all the work which is a blessing in itself.

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She would not share her recipe with anyone. There are lots of delicious variations on the classic potato kugel some of which include carrots zucchini garlic or a host of other vegetables but for many people nothing beats a kugel like this one made simply with potatoes onions and eggs. Course main dish sides cuisine jewish prep time 20 minutes. Traditional potato kugel that just makes you feel like you re at bubbie s table and everything is right with the world. Only thing i would do differently is to cut the onion smaller.

Pour mixture into a 9x13 inch baking dish. Easy delicious recipe for potato kugel. The best potato kugels are tender on the inside crispy on the outside and make the perfect side dish for roast chicken or brisket. Mix eggs flour canola oil salt and black pepper into the potato mixture until well blended. Pour mixture into a 9x13 inch baking dish.

Mix eggs flour canola oil salt and black pepper into the potato mixture until well blended. She would not share her recipe with anyone. Moist on the inside and crispy on the outside is how your kugel will be when you pull it out of the oven and serve to your family and friends. I cooked it 15 minutes more until the larger onions were cooked. Remove the pan from the oven and slick it with oil.