Grandma Chaya's Potato *kugel*: A Taste of Nostalgia, a *Shabbat* Memory

There are certain scents that never leave us.

The aroma of onions slowly browning in a skillet, hot oil sizzling on the stove, and freshly grated potatoes waiting to become something special. For many families, that unmistakable smell is the smell of Shabbat.

Grandma Chaya, who immigrated from Poland in the 1950s, would stand in her small kitchen with a scarf tied over her hair, carefully preparing her famous potato kugel. As she stirred the mixture, she would quietly whisper prayers for the Jewish people and for the return of Am Yisrael to Torah and teshuvah.

"If the kugel isn't golden brown on top, it hasn't told its story yet," she would say with a smile, gently rocking the baking pan as though she were examining a priceless treasure.

One day, her young granddaughter, who has since become a grandmother herself, asked the question everyone wanted answered.

"Grandma, how do you make your legendary kugel?"

Grandma Chaya laughed.

"I'll tell you," she said, "but you have to promise not to share the secret with anyone."

Of course, she was joking. Nothing made her happier than seeing other people prepare her recipes and enjoy them around their own Shabbat tables.

Grandma Chaya's Classic Potato Kugel

Ingredients

• 8 medium russet potatoes, peeled and finely grated
• 2 large onions, chopped
• 4 large eggs
• 1/2 cup vegetable oil
• 2 tablespoons matzah meal or all-purpose flour
• Salt and freshly ground black pepper, to taste
• Optional: 1 teaspoon sugar

Directions

Preheat the oven to 425°F.

Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.

This was Grandma Chaya's most important tip: "Don't get lazy. The moisture is what softens the kugel. We want it crispy."

Meanwhile, sauté the onions until they are deeply golden and caramelized. Add both the onions and the oil from the skillet to the potato mixture. According to Grandma, that oil carries much of the kugel's rich, old-world flavor.

In a large bowl, combine the potatoes, onions, eggs, matzah meal, salt, pepper, and sugar if using. Mix well.

Transfer the mixture to a generously greased baking dish and spread evenly.

Bake for about 30 minutes, or until a deep golden crust begins to form on top. Reduce the oven temperature to 350°F and continue baking for about 1 hour, until the kugel is beautifully browned on the outside and tender inside.

Serve warm and enjoy a taste of tradition.