Cast Iron Potato Kugel

americastestkitchen.com

DonnaClaire

6 tablespoons rendered chicken fat (schmaltz), divided

2 cups finely chopped onions

¾ teaspoon table salt, plus salt for tossing potatoes

3 pounds russet potatoes, unpeeled

4 large eggs

1 ¼ teaspoons pepper

1 tablespoon minced fresh chives

subheading: Before You Begin:

You can find rendered chicken fat (schmaltz) in the frozen foods section of larger supermarkets. If you can't find it, you can substitute extra-virgin olive oil. We prefer using the shredding disk of a food processor to shred the potatoes, but you can also use the large holes of a box grater. Making this kugel in a well-seasoned cast-iron skillet ensures that it will have a crisp crust, but if you don't have one, you can use a 10-inch ovensafe nonstick skillet. Serve with sour cream, if desired. You can find rendered chicken fat (schmaltz) in the frozen foods section of larger supermarkets. If you can't find it, you can substitute extra-virgin olive oil. We prefer using the shredding disk of a food processor to shred the potatoes, but you can also use the large holes of a box grater. Making this kugel in a well-seasoned cast-iron skillet ensures that it will have a crisp crust, but if you don't have one, you can use a 10-inch ovensafe nonstick skillet. Serve with sour cream, if desired.

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