Overnight Potato Kugel
🍳 oven
⏱ 600 min
🍽 serves 12
📋 7 ingredients
Ingredients per serving
- 6.7 oz Idaho/Russet Potatoes
- 1.33 tbsp Canola Oil
- 0.67 each Eggs
- 0.67 tbsp Water
- 0.38 tsp Kosher Salt
- 0.08 each Onions
- 0.01 tsp Black Pepper
Method
Grate potatoes and onion, mix with eggs, oil, boiling water, salt and pepper, and pour into a 9x13 pan. Bake uncovered at 350F for 2 hours until deeply browned. Cover tightly with three layers of foil, set over a pan of cold water on the rack below, drop to 220F and hold overnight (~8 hours) for Shabbos lunch.
