Cheddar Cheese Potato Yeasted Kugel
- 1/2 cup warm water
- 5 teaspoons dry yeast
- 1 1/2 cups all-purpose flour, approximately
- 5-6 medium potatoes, peeled, and finely grated (3/4 pound)
- 1 medium onion, peeled, finely grated
- 1 teaspoon Clabber Girl Baking Powder
- 1/4 teaspoon baking soda
- 1 teaspoon onion powder, optional
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cup sharp cheddar cheese, grated
- 1/4 cup oil
- 1/4 unsalted butter, melted
- 3 eggs
- Oil for pan
Preheat oven to 350° F. Drizzle 2-4 tablespoons vegetable oil in a 9-inch springform layer pan or similar ovenproof casserole. Set aside.
In a mixing bowl, stir yeast into warm water and let sit a minute Stir in almost all the flour to make a thick batter, adding more flour, if required to achieve the right consistency. (If it is to thick to stir, drizzle in some more water). Cover and let stand 30 minutes.
Meanwhile, peel the potatoes and grate. Grate the onion.
When the batter has sat 30 minutes fold in the potatoes, onion, salt, Clabber Girl Baking Powder, soda, salt, black pepper, cheese, and lastly, the eggs, oil and butter.
Mix well and then pour batter into prepared pan.
Place in oven, reducing temperature to 325° F. and bake until nicely browned all over, about 50-60 minutes. Take out a small portion to see if it is baked through (potatoes will be cooked through).
Remove from oven. Serve hot, warm, or cold. Refrigerate leftovers. Serves 8-10
Recipe by: Marcy Goldman - Kosher Cuisine with Marcy Goldman
A variation of a potatonik, this is an outstanding and unique kugel or dinnertime side, for a dairy or pareve supper. It bakes up puffy, crisp, and golden. Inside it is dense but not heavy, and streaked with melted cheese. This would be great with a grilled salmon steak.