Potato Kugel - An Ankarsrum recipe
1/2-cup olive oil
3 lbs. white potatoes
1 medium onion
1 Tbsp. salt
4 large eggs
1/2 cup boiling water
Optional garnish: Sour cream and fresh herbs
Place olive oil in a 9×9 baking dish (or larger if a thinner kugel is preferred). Place in oven and preheat to 375°.
With the Vegetable Cutter Attachment fitted with the large shredding drum, attached to the Ankarsrum, turn machine on with the speed turn all the way to high. Feed potatoes and onion through the feeding shoot, pressing gently down with the plunger until everything has been grated.
Remove the attachment and replace with the stainless steel bowl fitted with the Roller and Scraper mixing attachments. Place grated potato and onion into the bowl. Turn the machine on with the speed knob set to about 1 o’clock. Adjust the roller about 1-2 inches away from the side of the bowl. Add eggs one at a time until well mixed. Add boiling water and then pour the hot oil from the baking dish over the potato mixture. Once everything is combined, turn machine off and pour potato mixtures back into the hot baking dish. Spread out evenly and place in the oven.
Bake at 375° for 1 hours and 30 minutes or until kugel is crispy and browned around the edges. Remove from oven and allow to cool slightly before serving.
Serve plain or with a bit of parve or dairy sour cream and fresh herbs.
9×9 inch baking dish – About 9 servings
9 x 13 inch baking dish – About 12 servings