Potato Kugel, Kosher, pareve (Tori Avey)

I thought it was time that I added a kugel recipe in: the German loves this and I am constantly trying for a better one. Changes in italics

Tori Avey's Kosher Pareve Potato Kugel

As usual, I am posting the recipe as well in case the link goes bad.

INGREDIENTS

5 pounds russet potatoes (about 10 medium-sized potatoes)
2 whole large onions
6 eggs
2 teaspoons salt
1/2 teaspoon black pepper
6 tablespoons potato starch (if not serving for Passover you may substitute corn starch)
1/4 cup schmaltz or extra virgin olive oil, divided (schmaltz gives amazing flavor; use olive oil to keep it vegetarian) I just measured the 3 T used for the 11x13 pan out into a small bowl. After I used it I then added 1 T to the bowl and used that to drizzle on top.

1. Place a 9x13 baking dish or pan in the oven (metal is recommended, or ceramic, but I used the Pyrex that I have to hand) and preheat oven to 400 degrees, letting the dish heat up inside. Peel the potatoes, then use a food processor or hand grater to grate them into large shreds.
2. Place the potato shreds in a large mixing bowl and cover with cold water. Let the shreds sit for a few minutes. 
3. Meanwhile, peel and shred the two large onions in the food processor or with a hand grater. Reserve. I drained the shredded onion.
4. In a medium mixing bowl, whisk together the eggs, salt and pepper until fluffy.
5. Drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid. This creates a paste of tomato starch at the bottom of the bowl that it is drained into, and after I poured off the water I used this bowl (and its starch) to mix the ingredients in.
6. Place grated potatoes in a large bowl. Add the seasoned eggs, grated onions and potato starch to the bowl. Use your hands to mix all ingredients together until well combined.
7. Take the preheated baking dish out of the oven. Quickly pour in 3 tbsp schmaltz or olive oil, then use a pastry brush to carefully spread the fat around the bottom and sides of the hot dish. Careful, don't burn yourself! The hot dish, while a bit difficult to navigate, will help to form a beautiful brown and crisp crust for the kugel.
8. Carefully and quickly spread the potato mixture into an even layer in the baking dish (it should sizzle!), then drizzle remaining 1 tbsp of melted schmaltz or olive oil across the top.
9. Bake uncovered at 400 degrees for 60-70 minutes until the top is nicely browned all across the top. If it seems to be browning too fast (before the center is cooked), cover the kugel to keep it from over-browning. You really want it to have a nice golden crust-- at the end of cooking, if it's not quite brown enough, you can put it 6 inches below the broiler for a minute or two to evenly brown it all across the top. This kugel tastes best served hot directly from the oven. Let it sit for 5-10 minutes before slicing and serving.

NUTRITION:: 15 SERVINGS

Nutrition Facts

Passover Potato Kugel

Amount Per Serving

Calories 197Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 65mg22%

Sodium 345mg15%

Potassium 713mg20%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 1g1%

Protein 5g10%

Vitamin A 95IU2%

Vitamin C 8.8mg11%

Calcium 33mg3%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.