Potato Kugel with Sauteed Shallots
Makes 1 8-inch kugel
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2 shallots, thinly sliced
3 tablespoons neutral oil
2 medium baking potatoes (about 20 oz)
1 small onion
1 egg yolk
1 1/4 teaspoons kosher salt
2 tablespoons olive oil
1/4 cup boiling water
Preheat the oven to 450°F. Put an 8-inch square pan in to preheat.
Heat 2 tablespoons of oil in a small skillet over medium heat. Cook, stirring occasionally, until the shallots are quite brown and crispy, about 10 minutes. Add 1/4 teaspoon salt and remove from the heat.
Grate the potatoes and onion into a bowl. Add the egg, yolk, 1 teaspoon salt, olive oil, boiling water. Scrape the shallots into the mix and toss everything together.
Take the pan out of the oven carefully. Pour in the remaining 1 tablespoon oil and use a brush to spread it around. Pour the kugel batter in and spread it out evenly. Return to the oven.
Bake for 20 minutes, then lower the heat to 375°F and bake for another 30. If you want, you can then preheat the broiler and toaste the kugel underneath it for a few minutes until brown and crusty. Let cool slightly before cutting into squares and serving.