Potato Kugel
This potato kugel is hands-down the best my family and many of my guests have ever tasted. It's fabulous served hot with sour cream. It's also incredible when added to a Jewish cholent (stew) and cooked overnight.
vegetable oil
1
tablespoon
potatoes, peeled and grated
10
medium
onions, peeled and grated
2
medium
eggs
5
large
vegetable oil
⅓
cup
salt
2
teaspoons
black pepper
1
teaspoon
 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon vegetable oil.
  Combine grated potatoes and onions in a large bowl. Mix in eggs, 1/3 cup of vegetable oil, salt, and pepper until well combined; pour mixture into the prepared dish.
  Bake in the preheated oven until golden brown and crisp on top, 1 ½ to 2 hours.
