Potato Kugel

• 2 small or 1 medium onion, roughly chopped
• 2 tablespoons olive oil
• 1 pound red or Yukon gold potatoes, scrubbed and left whole
• 1/2 cup fresh flat-leaf parsley
• 4 organic free-range eggs
• 1 1/2 tablespoons lemon juice
• 4 pounds baking potatoes (such as russet)
• 4 tablespoons ground almonds
• 2 teaspoons sugar
• 1 teaspoon salt
• plenty of freshly ground black pepper

1. In a small frying pan, gently cook the onion in 1 tablespoon of the oil until soft but not colored.
2. Meanwhile, boil the red or Yukon gold potatoes in their skins for about 15 minutes until almost tender but not soft.
3. Drain and set aside.
4. Scrape the softened onion into a food processor, add the parsley and eggs, and puree until smooth.
5. Scrape into a large bowl and stir in the lemon juice.
6. (If you dont have a processor, simply finely chop the parsley and mix with the beaten eggs and cooked onion.)
7. Peel the baking potatoes and grate them on the coarse side of a grater into the bowl with the lemon and egg mixture.
8. Mix well with your hands, taking care that the potato is coated with the lemon and egg mixture; the lemon will stop the potato from oxidizing and turning black.
9. Mix in the ground almonds, sugar, and salt, and pour into the prepared pan.
10. Thickly slice the boiled red or Yukon gold potatoes and arrange them over the top.
11. Brush with the remaining oil and season with more salt and pepper.
12. Bake in the oven for about 1 hour until slightly puffed up and golden.

onion, olive oil, red, parsley, eggs, lemon juice, baking potatoes, ground almonds, sugar, salt, ground black pepper

Taken from www.foodrepublic.com/recipes/potato-kugel-recipe/ (may not work)