Since I learned how to make sufganiyots, I thought I would try my hand at another classic Jewish dish. So I studied everything I could find about kugel, and developed this recipe. I think maybe a hash brown casserole is based on kugel, except potato kugel is at least 10 times better than any hash brown casserole I have ever had. This kugel is simple, comforting, and just beautiful.
This recipe was developed for BettyCrocker.com.
Yield: Serves 6
4 lb russet potatoes, peeled
1 large onion
2 cups small-curd cottage cheese
2 cups shredded mild Cheddar cheese
6 tablespoons chopped fresh chives
3 cloves garlic, finely chopped
1/8 teaspoon freshly ground nutmeg
4 eggs, beaten
Salt and pepper to taste
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Shred potatoes by rubbing them across the larger holes of a box grater. In large bowl, place shredded potatoes; cover with cold water.
In separate large bowl, shred onion by rubbing across the larger holes of the box grater. Add cottage cheese, Cheddar cheese, 4 tablespoons of the chives, the garlic, nutmeg and eggs.
Drain potatoes; rinse under running water. Drain well, using hands to press out as much excess water as possible. Add potatoes to cheese mixture in bowl; season with salt and pepper. Mix well; spoon into baking dish.
Bake 1 hour or until golden brown; sprinkle with remaining chives.
