Dr. Eric’s Decadent Potato Kugel

From the story: Feasting with Friends and Gratitude for the Holiday.

There are many ways to make potato kugel, and this is no ordinary potato kugel. Dr. Eric has discovered a method to make it exceptionally moist and flavorful, enhancing it with a blend of spices, herbs, and three different decadent fats! You don’t have to go to these lengths to enjoy this delicious dish, but Dr. Eric, a five-star chef in addition to being a five-star doctor, knows how to adjust recipes to make them healthier.

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Dr. Eric's Decadent Potato Kugel

Course Side Dish

Cuisine American

Equipment

• 1 Food Processor

Ingredients

• ½ to ¾ cup fat (can use a single type or combine ¼ cup olive oil, ¼ cup duck fat, and ¼ cup schmaltz.)
• Extra oil for greasing the oven pan
• 3 large eggs
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 3 pounds red potatoes
• 1 large onion, quartered for the food processor
• 1 teaspoon oregano
• 1 teaspoon rosemary
• 1 tablespoon parsley
• ½ teaspoon garlic powder

Instructions

• Preheat oven to 425℉, or 400℉ if your oven runs hot.
• Generously grease a large glass casserole dish and place it in the preheated oven.
• Fill a large bowl with cold water and lemon juice. As you peel the potatoes, place them in this water to prevent browning.
• Beat the eggs with salt, pepper, and the listed seasonings, then set the mixture aside.
• Pour the fat or oil into a small saucepan and place it over medium-low heat. Turn it off when it has melted; do not let it burn.
• Process the onions using the regular chopping blade in the food processor. Processing the onion first helps prevent the potatoes from turning brown.
• Cut the potatoes into pieces that can fit through the food processor feed tube and use the thin grater attachment to grate them.
• Transfer the grated potatoes to a large bowl and stir in the egg mixture. Remove any large pieces of potatoes or onions that weren't processed properly, process them in the food processor with the chopping blade, and add them back to the mixture.
• Stir in the heated oil from the stovetop; it will sizzle.
• Remove the heated casserole dish from the oven and evenly spoon in the potato mixture.
• Bake at 400℉ to 425℉ for 1 hour. In Dr. Eric's oven, it's 375℉ for 30 minutes, then 335℉ for 20 minutes. If the sides appear light in color, continue cooking until everything turns golden brown.
• Allow the kugel to cool for a bit, loosen the edges with a spatula or knife, then unfold or flip it onto a serving platter.

Notes

Dr. Eric served this potato kugel at a special holiday dinner, and it was devoured in no time by a group of top-tier foodies. I wanted more, but there was none left! If there had been, it's one of those dishes that's even more delicious the next day.