6 large russet potatoes, peeled 1 large onion, grated 4 large eggs 1/3 cup matzo meal or flour 1/2 cup vegetable oil 1 tsp salt 1/2 tsp black pepper
1
Preheat oven to 200°C (400°F). Heat half the oil in a baking dish so the kugel starts with a sizzling, crisp bottom.
2
Grate potatoes and onion, squeeze out excess water, then place in a bowl for light texture and extra fluffiness.
3
Beat eggs, salt, pepper, and matzo meal into the potato mixture until fully combined and lightly airy.
4
Carefully pour the hot oil from the dish into the mixture, stir quickly, then pour it back into the hot dish.
5
Bake for 50-60 minutes until deeply golden, crisp on top, and puffed beautifully around the edges.
6
Let it cool slightly before slicing into squares — the inside stays soft and creamy while the crust stays crunchy.
7
Extra fluffy and perfectly creamy — this potato kugel is a cozy, traditional side that pairs with any meal or holiday table!