|1/4||cup canola oil|
|6||large russet (baking) potatoes, peeled and left in cold water|
|3||medium onions, halved|
|4||eggs, lightly beaten|
|1/2||cup matzo meal|
|2 1/2||teaspoons kosher salt|
|Black pepper, to taste|
2. With the grating blade of a food processor, grate the potatoes and onions, alternating one with the other. When the processor is filled, transfer the mixture to a bowl and continue with the next batch. Work quickly so the potatoes don't turn brown.
3. Remove the grater blade from the machine and insert the metal blade. Working in batches, return the grated potatoes and onions to the processor and pulse three times to chop the shreds. Transfer the mixture to a colander and press down firmly to remove excess liquid. Transfer the mixture to a large bowl.
4. Stir in the eggs, matzo meal, salt, and pepper.
5. Set the baking dish in the oven and heat it for 2 to 3 minutes or until it is very hot. Remove the dish from the oven and swirl the oil so it coats the bottom and sides of the dish.
6. Carefully transfer the potato mixture to the hot dish (the oil may splatter). Smooth the top. Bake for 50 minutes.
7. Increase the oven temperature to 425 degrees. Continue baking for 10 to 15 minutes (total cooking time is 60 to 65 minutes) or until the kugel is golden and cooked through. Cool slightly before cutting into squares.
Adapted from Elaine Paster