Cast-Iron Potato Kugel

Ingredients

• 4 lb. russet potatoes, peeled and cut into medium-size chunks
• 1 large (12-oz.) yellow onion, peeled and cut into chunks
• 1 Tbsp. plus 1 tsp. kosher salt
• 1 tsp. black pepper
• ½ cup peanut oil, canola oil, or chicken schmaltz (rendered chicken fat), divided
• 6 large eggs

Instructions

1. 1Put a 10-inch cast-iron skillet into the oven and preheat it to 400°F. Shred the peeled potatoes and onion using a food processor or the large holes of a box grater.
2. 2Transfer the shredded vegetables in small batches to a piece of cheesecloth or a clean kitchen towel. Squeeze the excess liquid out of the mixture into a large glass bowl.
3. 3Move the squeezed potato and onion mixture into a separate large bowl. Allow the extracted liquid to sit undisturbed for 5 minutes so the potato starch can settle at the bottom.
4. 4Gently pour the liquid out of the glass bowl and discard it, making sure to keep the settled starch at the bottom. Scrape that starch into the bowl containing the shredded potatoes. Stir in the kosher salt, black pepper, and 1/4 cup of the oil or schmaltz.
5. 5Crack the eggs into a medium bowl and beat them with an electric mixer on medium-high speed for 1 minute until they become foamy. Pour the beaten eggs over the potato mixture and toss everything together.
6. 6Carefully take the hot skillet out of the oven. Pour 2 tablespoons of oil into the pan and tilt it to coat the bottom and lower sides. Spoon the potato mixture lightly into the skillet without packing it down.
7. 7Drizzle the final 2 tablespoons of oil over the top of the potatoes. Bake in the preheated oven for 55 minutes to 1 hour, until the top is crispy and the middle is tender. Let the kugel rest for 5 minutes after baking.
8. 8Slice the baked kugel into wedges and serve it warm.

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