Jamie Geller’s Potato Kugel Cups

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This recipe accompanies a story on local chefs’ favorite Rosh Hashana recipes: The Best Thing They Ever Ate (for Rosh Hashana).

Jamie Geller’s Potato Kugel Cups

Serving Size: Serves 4 to 6.

Jamie Geller’s Potato Kugel Cups

Ingredients

  • 3/4 cup olive oil, divided
  • 3 whole eggs
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse black pepper
  • 6 large Idaho potatoes
  • 1 large onion, quartered

Instructions

  1. Preheat oven to 425 degrees.
  2. Liberally oil six (6-ounce) Pyrex glass dessert dishes or custard cups. Place custard cups on a sturdy sheet pan or cookie sheet.
  3. Place the pan of cups in the oven to heat.
  4. Place eggs in a small bowl and beat. Add salt and pepper, mix well and set aside.
  5. Fill a large bowl with cold water and, as you peel potatoes, place them in the cold water to prevent browning.
  6. Heat remainder of oil in a small saucepan on the stove over medium-low heat.
  7. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips.
  8. Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that weren’t processed properly.
  9. Remove heated cups from the oven and carefully spoon potato mixture evenly into hot, oiled cups.
  10. Bake at 425 degrees for 1 hour, or until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter.
  11. Note: To make this as a potato kugel pie, bake in a 9-inch round glass baking dish for about 1 hour or longer, depending on desired crunchiness.
http://food.lohudblogs.com/2014/09/12/jamie-gellers-potato-kugel-cups/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

1 Comment

  1. Can you substitute alumuminum pans for the glass to preheat the oil to make the crust, or does it only work with glass?

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