This savory and sweet casserole gets a lift from a Southerner’s favorite pan.
This kugel’s a keeper.
It’s also great for brunch.
Credit: Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Christina Daley
Pre-heating the skillet in the oven helps the shredded potato crisp immediately when it makes contact with the pan.
The schmaltz, also known as chicken fat, is incredibly savory and perfectly accents the potatoes.
Oil will work just fine, but schmaltz makes a world of difference.
Be sure to squeeze as much liquid out of the potatoes as possible to ensure maximum crispiness.
Ingredients
4lbs.russet potatoes, peeled and cut into medium-size chunks
1large (12-oz.)
yellow onion, peeled and cut into chunks
1Tbsp.plus 1 tsp.
Grate potatoes and onion using shredding disk attachment on a food processor or large holes of a box grater.
Place squeezed potato mixture in a large clean bowl; repeat procedure with remaining potato mixture.
Let liquid stand for 5 minutes; starch will settle in bottom of bowl.
Carefully pour off and discard liquid, leaving starch in bowl.
Scrape starch into bowl with potato mixture.
Add salt, pepper, and 14 cup of the oil; stir to combine.
Pour into potato mixture; toss to combine.
Remove skillet from oven.
Add 2 tablespoons of the oil to pan; tilt to completely coat bottom and slightly up sides.
Gently spoon potato mixture into hot pan (don’t pack it in).
Drizzle with remaining 2 tablespoons oil.
Bake in preheated oven until crispy on top and tender in center, 55 minutes to 1 hour.
Let stand 5 minutes.
Top with chives; slice and serve warm.
