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What comfort food is only five ingredients away?

Revisiting comfort foods has to include Potato Kugel, that classic Ashkenazi dish of shredded potatoes with the prized crispy edges. This can easily become part of your family's tradition, and all ages can help make it!

Recipe is below, finished dish is toward the end of the video, enjoy!
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Potato Kugel

*We always place the tins on top of a baking tray, as the kugels tend to spill oil everywhere, the trays catch any spills and my oven doesn’t start smoking.

**We use this amount to make 2 medium kugels or 4 small, no matter what size you choose, be sure to put a layer of oil at the bottom of each pan.

3 medium onions, peeled
2 kilo (4.4 lbs) potatoes, peeled
6 medium eggs
60ml (¼ cup) tablespoons oil
2 teaspoons table salt
½ teaspoon pepper
40g (¼ cup) potato starch
235ml (1 cup) boiling water
2 tablespoons oil (for the bottom of the pans)

Preheat oven to 200℃ (400℉)

In a food processor fitted with the blade attachment, process the onions until they look like a mushy mess, remove from the processor and place in a large bowl.

Replace the blade of the food processor with the fine grating disk, grate the peeled potatoes and add them to the onions in the bowl.

Place a couple of tablespoons of oil at the bottom of each baking dish, place the baking dish(s) on top of a baking tray and place into the oven so the oil heats up (about 10 minutes), while you mix the kugel ingredients together.

To the bowl of potatoes and onions, add the eggs, oil, salt, and pepper and mix well, sprinkle the potato starch on top of the mixture and pour the boiling water over the whole thing, and mix well.

Carefully take the pans with the hot oil out of the oven and fill each baking dish ¾ of the way full with the potato kugel mixture. Bake for 1 hour until cooked through and golden brown.