Obviously, both of them had to grate the potatoes and carrots with a hand grater, and the texture of the kugel depends on how the potatoes are grated. Although they both used a hand grater, but my grandmother grated the potatoes much smaller than my mother did. I use the grating blade on my food processor now when I make it, and it turns out more like my mother's version. *** If you want a different way to serve potatoes to your family, you really should try this! **
POTATO KUGEL
gluten/wheat free * dairy-free {if you don't use butter} * vegetarian (use vegetable oil or shortening)
4 TB melted shortening (Crisco, chicken fat, butter, oil)
5 medium potatoes ..............................1 large carrot
1 medium onion.................................... 2 eggs
***
salt & pepper to taste
Spoon 1 TB shortening into each of 2 metal pans (see note below) or 1 large cast iron skillet/Dutch oven.** (I like to spray my pans with non-stick buttery spray first, just so it's easier to clean up later.)
Grate potatoes, carrot and onions (I use my food processor to grate these); squeeze/drain liquid from potatoes. Mix with well-beaten eggs, and remaining 2 TB shortening, plus salt & pepper to taste. Divide mixture between both pans.
Bake in 350 oven for about 1 hour, or until browned and crisp (and it smells absolutely DELICIOUS while it's baking!) ** Cut into wedges or squares. Serves 4-8
** Could also be done in 2 8”square pans or a 9x13” pan, and cut into squares ~ check kugel after about 30 minutes with smaller pans.
NOTE: The amount of ingredients isn't "etched in stone", so adjust them as you like. I'll usually cut the recipe in half (since there's only 2 of us) and use 1 large potato, plus 1 egg, 2 large carrots and 1/2 large onion. I also like the look and taste of some chopped fresh parsley added in too (but my husband prefers without parsley).