Potato kugel with schmaltz
Serves 12
The Poultens serve this dish at Passover. Instead of latke mix, says Gail, you could peel, boil, and mash a 5-pound bag of russet potatoes, but she always uses the mix. For the schmaltz, you may have to visit a Jewish specialty market, such as the Butcherie, in Brookline.
Oil (for the dish)
4 packages (6 ounces each) potato latke mix
4 cups water, or more if necessary
4 eggs, or more if necessary
2 tablespoons schmaltz, or more to taste
2 large onions, chopped
3 large carrots, shredded
4 stalks celery, chopped
1. Set the oven at 350 degrees. Oil a deep 9-by-13-inch baking dish.
2. In a bowl, combine the latke mixes. Add water and eggs, according to package directions.
3. In a large skillet over low heat, melt the schmaltz. Add onions, carrots, and celery. Cook, stirring often, for 10 minutes or until vegetables soften. Fold them into the latke mix, scraping all fat from pan.
4. Pour the mixture into the dish. Cover with foil. Bake for 35 minutes. Remove the foil. Continue baking for 10 minutes or until the top browns. Total baking time is 45 minutes. Let stand for 10 minutes.
Adapted from Sam and Gail Poulten 
