Florence Leffs Potato Kugel Recipe

• 6 medium russet potatoes
• 1 small onion (or 1/2 medium Onion:Onion:Onion:onion), peeled, stem end trimmed
• 3 large eggs, well beaten
• 1/4 cup vegetable oil, plus more for coating dish
• 2 tablespoons matzoh meal (or all-purpose flour)
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• Freshly ground black pepper

1. Heat oven to 375 degrees F and arrange a rack in the middle.
2. Generously coat an 11-by-7-inch baking dish with oil; set aside.
3. Peel the potatoes and submerge them in a pot of cold water.
4. Grate the onions through the large holes of a box grater; set aside (or electric meat grinderdo use a food processor).
5. Grate the potatoes, removing each potato from the water as needed, through the large holes of the box grater.
6. Place the onion and potato mixture in a clean, lint-free dishtowel and squeeze out liquid (stop squeezing when water begins to drip rather than stream).
7. Place the potato mixture in a large bowl.
8. Add the eggs, oil, matzoh meal or flour, baking powder, salt, season with pepper, and stir to combine.
9. Transfer to the baking dish and spread into an even layer.
10. Bake until golden brown on top, about 1 hour.

russet potatoes, onion, eggs, vegetable oil, meal, baking powder, kosher salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/florence-leffs-potato-kugel-10857 (may not work)