Potato and Onion Kugel

One of the side dishes that people request most at the meals I serve around Jewish holidays is my broccoli and leek kugel. I have not posted the recipe here because it's still being refined for publication, but here is a version of the basic potato and onion kugel that I think you'll love.

Potato and Onion Kugel
Serves 6-8
Prep Time: 20 min.
Cook Time: 1 hr. 30 min.

• 2 large russet potatoes, peeled and grated
• 2 large onions, thinly sliced
• 2 tsbp vegetable oil (to saute the onions)
• 4 cups prepared mashed potatoes
• 1 cup flour or matzah meal
• 4 eggs
• 1/4 cup olive oil
• 1/2 cup water or vegetable stock
• 2 cloves garlic, finely minced
• salt and pepper to taste

Whisk together the flour / meal, eggs, oil, and water / stock. Set aside.
Saute the onions in a large pan in a few tbsp of vegetable oil until softened, but not brown.
Toss the onions with the grated potatoes. Fold the onions and potatoes with the flour mixture and the mashed potatoes until smooth and the shredded vegetables are evenly distributed.
Spread mixture in a greased baking dish (9 x 13) and bake at 350 degrees for an hour until golden on top and fluffy.