Mom's Potato Pudding

Ingredients

• 1.10 potatoes, peeled and grated on fine grater
• 2.2 eggs, beaten
• 3.1 onion, peeled and grated on fine grater
• 4.2 tablespoon plain flour
• 5.2 cup oil, divided — most heated in baking dish, remainder added to potato mixture
• 6.1 teaspoon salt

Method

1. 1.Preheat oven to 350°F (180°C).
2. 2.Grate the potatoes and onion on a fine grater.
3. 3.Heat most of the oil in an 8" x 12" x 2" deep baking casserole dish until hot.
4. 4.Mix grated potato and onion with flour, salt, eggs and remaining oil.
5. 5.Pour the hot oil from the dish into the potato mixture and mix well.
6. 6.Pour mixture into the hot casserole dish.
7. 7.Bake for about 1½ hours until the pudding is a nice golden brown.

Notes

• This is a traditional Ashkenazi potato kugel — a savoury baked potato pudding.
• Heating the oil in the dish and pouring it into the batter creates a crispy bottom crust.
• The recipe appears within the desserts scan but is a savoury Sides dish.
• Handwritten recipe — the card notes '2 eggs — a beaten egg is enough' (partially illegible), suggesting 1 beaten egg may suffice.