There are many variation of potato pudding: Some use grated raw potatoes, others mashed cooked potatoes. Some add russel (fermented grated beets), sautéed mushrooms, or chopped liver; others add sugar and ground almonds to make a dessert. And potatonik is a combination of yeast bread and potato kugel. The following version has a crisp crust and a moist, soft interior. The recipe can be doubled and baked in a 13-by-9-inch baking dish.

　　

Ingredients

6–8 servings

　　1/2 cup schmaltz or vegetable oil

　　6 medium or 4 large russet potatoes (about 2 pounds), peeled

　　2 medium yellow onions, chopped (about 1 cup)

　　3 large eggs, lightly beaten

　　About 1 teaspoon salt

　　Ground black pepper to taste

　　1/4 cup gribenes (poultry cracklings) or grated carrot, optional

　　About 1/3 cup matza meal or all-purpose flour

　　

Step 1

Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　From THE WORLD OF JEWISH COOKING by Gil Marks. Copyright © 1996 by Gil Marks. Reprinted by permission of Simon & Schuster, Inc.Buy the full book from Amazon.