Potato Kugel

3 pounds russet potatoes

12 eggs

2 medium yellow onions, peeled and cut into chunks

¿ cup matzo meal

1 tablespoon salt

¾-1 teaspoon freshly ground black pepper

3 tablespoons kosher-for-Passover vegetable oil

Heat the oven to 350 degrees.

Peel and cut the potatoes into small chunks. Place them in a bowl of water and set aside.

In a very large bowl, beat the eggs. Set aside.

In a food processor, pulse the onions until finely chopped. Transfer the onions to the bowl with the eggs and mix them in. Stir in the matzo meal.

Drain the potatoes, then set a strainer over a bowl or in the sink.

In the same processor bowl (no need to clean), process the potatoes in three batches until very finely chopped. The pieces should be smaller than a grain of rice.

As each batch of potatoes is processed, immediately scrape it into the strainer. With a rubber spatula or the back of a spoon, press out the moisture so it drains into the bowl or sink.

Immediately stir all of the pressed potatoes into the egg mixture. Season with salt and pepper.

Use 2 tablespoons of the oil to coat the bottom and sides of a 13-by-9-inch baking dish. Warm the baking dish in the oven for 5 minutes.

Remove the baking dish from the oven and transfer the potato mixture into it. Drizzle the surface with the remaining tablespoon of oil. Bake for 1 hour and 15 minutes or until lightly browned.

Let rest for at least 15 minutes before cutting and serving. Serve hot or warm. Kugel can be reheated, uncovered, in a 350-degree oven.

Serves 12.

"Arthur Schwartz's Jewish Home Cooking" by Arthur Schwartz (2008 Ten Speed Press, $35)