Pei Potato Pudding Recipes

P.E.I. POTATO PUDDING

Steps:

• Preheat oven to 350F; generously butter a medium-sized casserole dish and set aside.
• In a mixing bowl, combine potatoes, onions, carrots, salt, pepper and savory; stir in the cream.
• Place in prepared casserole dish and dot top with butter.
• Bake, covered, for 45 minutes; uncover and bake for an additional 15 minutes or until a golden crust has formed.

KARTOFFEL KUGEL (ASHKENAZIC POTATO PUDDING)

Steps:

• Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
• Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.
• Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.
• Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter.
• Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.