Mmmm, potato kugel

After reading about this “potato, egg, salt, grease” concoction, I obviously needed to make some. I used the recipe at the end of this piece, and it worked quite well. Grating all those potatos took forever, mind you. And can someone tell me a good way to grate onion that won’t make my eyes burn? At the suggestion of another cookbook, I added some grated cheese to the mix. I also heated some oil in the baking dish for a few minutes and then added the mixture (similar to when making yorkshire pudding). It adds more crunch to the edges, while the inside stays soft and savory. It took me only two meals to eat it all.