The primary difference between this kugel recipe and the traditional is its use of dairy, which would make it inappropriate at a meal with meat on the menu for those who observe kosher dietary laws.

　　

Ingredients

Serves 12 to 15

　　1 stick (1/2 cup) unsalted butter

　　1 tablespoon finely chopped fresh parsley leaves

　　1 tablespoon finely chopped fresh rosemary leaves

　　1 tablespoon finely chopped fresh marjoram

　　5 cups chopped onion

　　1/2 pound mushrooms, sliced

　　3 tablespoons dried dill

　　4 large eggs, beaten lightly

　　2 1/4 cups sour cream

　　1/2 cup matzo meal

　　3 russet (baking) potatoes, peeled (about 1 1/2 pounds)

　　

Step 1

In a large heavy skillet heat 4 tablespoons butter over moderate heat until foam subsides and cook herbs 3 minutes. Add onion and cook over moderately low heat, stirring occasionally, 30 minutes, or until softened. Add mushrooms, dill, remaining 4 tablespoons butter, and salt and pepper to taste and cook, stirring occasionally, 15 minutes, or until mushrooms are tender.

　　

Step 2

In a bowl stir together eggs, sour cream, and matzo and let mixture stand.

　　

Step 3

Preheat oven to 375° F. and butter a 13-by-9 inch baking dish.

　　

Step 4

Under running water, coarsely grate potatoes into a colander. Squeeze excess water from potatoes and drain 2 minutes. Stir potatoes and onion mixture into matzo meal mixture. Spoon mixture into dish and bake in middle of oven 50 minutes, or until golden. Potato kugel may be made 1 day ahead, and chilled, covered.