Crisp Potato Kugel Makes 8 servings 6 medium baking potatoes, peeled (about 4 pounds) 1 large onion, peeled 2 large eggs 1 teaspoon salt or to taste 6 tablespoons (3/4 stick) butter or margarine, melted 2 tablespoons matzo meal 2 tablespoons extra butter or margarine Place a rack in upper third of oven and preheat to 400 degrees F. To Make Kugel: Grate the potatoes and onion in a food processor with the shredding disk, or with a hand grater. Place in a colander and drain well, squeezing out excess moisture. In a large bowl, whisk eggs, salt, melted butter, and matzo meal. Stir in potatoes until well combined. To Bake: Place 2 tablespoons butter in a 9 by 13-inch baking dish. Melt in the oven or microwave. Tilt dish to coat evenly. Pour potato mixture into the dish and spread it evenly. Bake, uncovered, at 400 degrees F. for 15 minutes. Reduce oven temperature to 375 degrees F. and continue baking for 45 more minutes or until top is crisp. Cut into squares.
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