Potato Kugel

Ina Spector, head of catering at specialty food retailer Gourmet Again, in Pikesville, Md., knows there is a plethora of menu options for Rosh Hashanah’s traditional—and plentiful—meal. Try out her recipe for Potato Kugel below, which was featured on Spector’s sample Rosh Hashanah menu.

8 medium potatoes
2 onions
6 eggs
½ cup oil
4 tablespoons all-purpose flour
1 rounded tablespoon salt
½ –1 teaspoon pepper

1. Preheat oven to 400 F.

2. In a large bowl, mix eggs, oil, flour, salt and pepper. Set aside.

3. Coarsely grate the potatoes and onion by hand or food processor. Let stand 3-5 minutes. Squeeze out excess liquid. Add grated potatoes to the egg-flour mixture. Mix by hand only until smooth.

4. Pour into a greased 9x13 inch baking dish. Bake, uncovered, for 1 hour or until golden brown on top and a knife inserted in the middle comes out clean.

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