Bob's Red Mill Spring Into Baking

BOB’S RED MILL E-BOOK | 2020 SPRING INTO BAKING Potato Kugel MAKES: 6–8 SERVINGS • PREP TIME: 30 MINUTES COOK TIME: 70–80 MINUTES • PASSIVE TIME: 15 MINUTES Potato kugel is a simple side dish made with minimal ingredients that has a crispy top and a soft and fluffy interior. Ingredients: 2 lbs Russet Potatoes, peeled 1 large Onion ⅓ cup Bob’s Red Mill® Potato Starch 4 large Eggs 1½ tsp Kosher Salt ¼ tsp Black Pepper 5 Tbsp Oil, divided Chives for garnish, optional Instructions: 1. Place 10-inch cast iron pan in the oven while preheating oven to 350°F. 2. Using a box grater or food processor, grate potatoes into long strands. Put potatoes into a large bowl and fill with cold water; set aside. 3. Using a box grater or food processor, grate onion, reserving pulp and juice. Set aside. 4. Strain shredded potatoes and rinse with cold water. Squeeze out as much water as possible from potatoes and place back into bowl. Pour in grated onion and toss until combined. Sprinkle potato starch over mixture and toss well, there should be no lumps. 5. In a medium bowl, mix together eggs, kosher salt, black pepper and 2 tablespoons oil. Pour egg mixture over potato and onion mixture, toss until well combined. 6. Carefully remove the cast iron pan from the oven and add 1 tablespoon oil to the pan. 7. Pour mixture into pan and evenly distribute the mixture in the pan. Drizzle the remaining 2 tablespoons oil over the top. Bake for 70–75 minutes, until browned on top. Allow to cool for 15 minutes before serving.