Cast-Iron Skillet Potato Kugel
- Total Time
Gluten-free potato starch helps make this kugel (aka pudding) extra light. Potato starch is not the same as potato flour. Potato starch is made from the starch of the potato and is flavorless, while potato flour is made from the flesh of the potato.
uncooked onion(s)1 medium, cut into chunks
uncooked russet potato2 pound(s), small, peeled
egg(s)2 large, lightly beaten
potato starch¼ cup(s)
kosher salt1 ½ tsp
black pepper¼ tsp
olive oil2 Tbsp
- Preheat oven to 350°F.
- Finely chop onion in food processor. Transfer to large bowl. To create long shreds, trim potatoes so they fit horizontally in feed tube. With shredding blade in place, shred potatoes and add to onion. Add eggs, potato starch, salt, and pepper and stir until mixed well.
- Heat oil in 10-inch cast-iron or other heavy ovenproof skillet over medium-high heat until very hot. Add potato mixture (it should sizzle), spreading to form even layer, twisting potato shred on top to form decorative pattern. Spray with olive oil nonstick spray.
- Bake until potatoes are golden and crisp on top and tender when knife is inserted, about 1 hour 10 minutes.
- Cut kugel into 8 wedges and sprinkle with additional salt and pepper if desired.
- Per serving (1 wedge)