Potato Kugel

Make this ahead — the flavor really comes out after it has been reheated.

Ingredients

• 3 large eggs
• 6 large Idaho potatoes, peeled and grated
• Salt and freshly ground black pepper
• Vegetable oil

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    270 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 7 grams protein; 69 milligrams cholesterol; 283 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. In a large bowl, beat eggs just until blended. Add potatoes. Season generously with salt and pepper. Mix well.
2. Oil the interior of a straight-sided 3- to 4-quart saucepan, and place over medium-high heat. When oil is hot, add potato mixture. Smooth surface with a spatula. Cover, and reduce heat to low. Cook until mixture is set, potatoes are tender and edges of mixture turn firm and golden, about 1 hour. (Halfway through, the oil at the edge of the kugel should be sizzling. If not, raise temperature.)
3. Run a knife around edge of pot. Reverse pot over a plate, and remove kugel. Return kugel to pot with uncooked side at bottom.
4. Place pot over medium-low heat. Cook uncovered until bottom browns, 10 to 15 minutes. Transfer kugel to a serving plate, and cut into wedges. Serve hot.

1 hour 30 minutes