Cheddar Cheese Potato Yeasted Kugel
Serves 8 - 10
1/2 c. warm water
5 tsp. dry yeast
1 1/2 c. all-purpose flour (approximately)
5 - 6 medium potatoes (about 3/4 pound, peeled, and finely grated)
1 medium onion (peeled and finely grated)
1 tsp. Clabber Girl Baking Powder
1/4 tsp. Rumford Baking Soda
1 tsp. onion powder (optional)
1 1/2 tsp. salt
1/4 tsp. black pepper
2 1/2 c. sharp cheddar cheese (grated)
1/4 c. oil
1/4 butter (unsalted and melted)
Oil for pan
Preheat oven to 350 degrees F. Drizzle 2 - 4 tbsp. vegetable oil in a 9-inch spring form 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 too thick to stir, drizzle in some more water. Cover and let stand 30 minutes. Meanwhile, peel the potatoes and grate. Same with 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 degrees F. and bake until nicely browned all over, about 50 to 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.
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.
Marcy Goldman - Kosher Cuisine with Marcy Goldman