December brings endless parties and one family get together after another. Christmas for my family ends up being spread out over several weeks. After years of service with the Fire Department, my husband has enough seniority that he no longer has to work on Christmas Day if his shift happens to fall on December 25. In the weeks leading up to Christmas, we get together at the fire station with all of the other wives and kids and share a meal, lots of laughs and the kids have an ornament swap. This usually kicks off our holiday get together season. Next, my sweet husband’s birthday is December 24 so at some point we get together with his mom and then his dad to celebrate his birthday and Christmas with each of them. Then comes my family. As the oldest of 9 children where 6 of us are married and there are now 10 grandchildren and we all live within 30 minutes of each other. Christmas is a HUGE event for us. My parents own their own small business and they have always closed their business for the entire week between Christmas and New Years and we spend that entire week playing board games and of course eating. My sisters and I usually call my mom and find out what the food plan is for each day and then decide what side dish, dessert or bread we will bring.
The recipe I will be sharing with you today is so simple I almost didn’t share it with you but my daughter said it was a must. This potato kugel can easily be a side dish or can be eaten like a hash brown casserole if you have a Christmas Brunch you are hosting. My favorite part about this dish is that it can easily be made ahead, frozen and then reheated when you are ready to serve it.
The recipe was originally shared with me by an Ankarsrum customer names Mrs. Siegfried. She had called to ask about purchasing an additional part to an attachment and went on to tell me that this simple potato kugel recipe was her families favorite. She shared that all 10 of her now adult children request this recipe anytime they get together and that one daughter who lives out of state requests that she be able to take a pan home with her after visiting with her mother. I just love recipes like that! I did make few adjustments to suit my taste and of course I used my Ankarsrum Vegetable Cutter Attachment to make the chop of shredding my potatoes super easy.
Now, you may be asking, “What is a kugel?” Kugel is typically a baked pudding or casserole made with egg noodles or potato. For today’s recipe, I will be using only potatoes.
One tip that Mrs. Siegfried shared with me was to place the oil called for in the recipe into your baking pan and placing the pan in the oven while it preheats. This will heat the oil so that when you add it to the potato mixture they will begin to cook immediately and the oil will also coat your pan helping this dish turn out super crispy around the edges.
I started by shredding all of my potatoes and onion with the Ankarsrum Vegetable Cutter. If you need a refresher on this attachment, click HERE. As Carmi shared last year in her Brunch post, turning the speed knob all the way up to high while grating will reduce the amount of water produced while processing the potatoes. I prefer to use a small white or golden potato for this recipe because A) they usually come in a 3 lb. bag and B) they are small enough to fit down in the attachment without having to cut them! One of the reasons I love this attachment is because of how safe it is to use with my kids. The shoot where you place the food is too deep for little hands to be able to reach the drums and the only sharp side of the drum is on the outside so it is totally safe to put your hand, a spoon or spatula into the attachment to get food out.
Once I was finished shredding the potatoes and onion, they all went into the Stainless Steel bowl fixed with the Roller/Scraper. I was then able to add the salt, eggs (one at a time) and the boiling water all while mixing at a low speed and with the roller adjusted a few inches away from the side of the bowl. I was then able to pour in the hot oil from my preheated baking dish and a few more turns of the bowl and the potato kugel is ready to go back in the pan for baking.
If you want an even crispier kugel, use a large dish for this recipe which will create a thinner casserole. Please note, you may need to reduce the baking time if using a larger baking dish.
Mrs Siegfried shared that if you want to make this recipe ahead of time (like she does for her out of state daughter), bake in a disposable baking dish, cover with plastic wrap and a lid and place in the freezer. When you are ready to serve it, remove the lid and plastic wrap and place in a preheated oven of 375° and bake for 45 minutes – 1 hour until completely thawed and heated through.
Please get creative with this dish, add sausage and cheese or fresh herbs and serve with a dollop of sour cream and freshly chopped chives or thyme. Enjoy!
Prep time: 10 minutes
Bake time: 1 1/2 hours
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 sour cream and fresh herbs.
9×9 inch baking dish – About 9 servings
9x 13 inch baking dish – About 12 servings
Baking Dish by: Emile Henry
Red Dinner Plate by: The Pioneer Woman
Featured Ankarsrum Color: Red