Overwhelmed with Joy is hosting a recipe exchange for the holidays so I decided to participate. Here is a potato kugel--a side dish we use during many Jewish holidays but mostly during Hanuakah and Passover...but if during Passover I change the bread crumbs for matzoh meal.
6 medium-sized russet potatoes
-- peeled2 carrots
-- peeled1 onion
--1 clove garlic
-- minced2 eggs
-- beaten3 tablespoons vegetable oil
--2 teaspoons salt
--1/4 cup whole-grain bread crumbs
--3/4 cup powdered non-fat milk
--1 cup cheddar cheese
-- grated1 cup plain yogurt
-- or sour creamfresh chives
-- for garnish, optional
Grate vegetables; drain off liquid. Stir in remaining ingredients except topping, adding powdered milk gradually to avoid any lumps. Spread into greased 7-in. x 11-in. baking pan. (Can also use 9-in. square pan with additional baking time.) Bake at 350° for 40-60 minutes. When kugel is nearly done it will test dry like a cake and the edges will be brown. Add grated cheese and return to oven for 5 more minutes until cheese melts. Remove from oven; cut into 2-in. squares. Top each square with about 2 tablespoons yogurt or sour cream. Garnish with fresh chives, if desired.
This recipe for Potato Kugel serves/makes 6