What’s going on, have I lost my head? Who needs a cold kugel recipe? Who would even give cold kugel the right time of day? Or was I just playing with alliteration (Cape Cold Cold Kugel: Does sound catchy!)? Seriously: All of us harried people racking their brains about how to make and serve interesting foods that don’t need warming up will be delighted to hear just how delicious cold potato kugel can be. Lovely Devorah Leah Alperowitz, Rebetzin of Chabad Cape Cod, where we just spent a delighful few Sukkot days, an anniversary elopement as I call it, has graciously shared her recipe, and all I did was tweak it ever so slightly to make it perfectly healthy, so it finds its rightful place in my repertoire: I’ll be making it for Yom Tov, and so will you, I’ll bet!
Don’t be alarmed at the amount of oil used for frying the onions: That’s the whole amount going into the whole kugel recipe, so: not too bad!
8 large potatoes, peeled and cut in large cubes
1/2 cup olive oil
2 large onions, quartered
2 1/2 cups flour, any flour (gluten-free OK too)
Salt and pepper to taste
Good dash nutmeg
1 egg, beaten
Preheat the oven to 375 degrees. Boil the potatoes until tender in a saucepan, then drain thoroughly and mash in a bowl, while still hot, with a potato masher.
Meanwhile, heat the oil in a skillet. In a food processor,
coarsely grind the onions, and add to the skillet. Fry on a medium flame, stirring occasionally so they don’t scorch, until dark. This step will take about 20 minutes. Transfer the onions, oil and all, to the mixing bowl containing the mashed potatoes, and add all remaining ingredients. Pour the batter into a greased 9×13 inch baking pan. Brush the top with the beaten egg, and sprinkle with sesame seeds. Bake one hour, or a little longer, until the top is firm and golden. Delicious hot or cold.