Potato Kugel

Potato kugel is a Passover staple.  It's a big deep potato casserole, held together with eggs and matzo meal or potato starch (or, y'know, flour when it's not Passover).  Usually, the fun ends there!  I found a recipe that asked for fried shallots.  Why stop at fried?  I caramelized 'em!  Yours truly had fun with this recipe to liven it up. A wedge of brie adds tons of richness and caramelized onions deepen the flavor. Top it with your favorite chili powder for a twist of fun.

Next time I'll try adding some white wine against the rich brie, and definitely more pepper (black and spicy both!)

Rich 'n Carroty Potato Kugel 

recipe adapted from Food and Wine
serves 6-8

prep time: 30 minutes
cook time: 60 minutes + 20 minutes to stand

ingredients:

1 cup vegetable oil
1 onion, thinly sliced
2.5 pounds Idaho potatoes, peeled and coarsely shredded

1/2-1 cup carrots, peeled and coarsely shredded
1 wedge brie cheese, cut into chunks
1/4 cup potato starch
1/2 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
3 eggs, beaten
1/4 cup extra-virgin olive oil
1/2 cup boiling water

directions:

1. Preheat the oven to 450F (225C). In a medium saucepan, heat the vegetable oil until shimmering. Add the onion and cook over medium heat, stirring occasionally, until brown, about 8 minutes.  Remove the onions, reserve the oil.
2. Working in batches, squeeze out as much liquid as you can from the potatoes, transfering them to a large bowl as you go. Add the carrots, onions, brie, potato starch, salt, black pepper and grated nutmeg and stir well. Stir in the eggs, olive oil and boiling water.
3. Put a heat-resistant baking dish into the oven.  When hot, remove and add 2 tablespoons of the onion oil to the baking dish.  Carefully spread the potato mixture in the sizzling baking dish.
4. Transfer the kugel to the oven and bake for 20 minutes. Lower the temperature to 375F (190C) and bake for 40 minutes longer, until golden and crisp on the sides.
5. Under the broiler, put the kugel as close as possible to the heat and cook for 2 more minutes.
6. Let stand for 20 minutes before serving.  That's just what Food and Wine says.