Classic Kugel (Passover)

Directions

1. 1
   Preheat oven to 375 degrees F.
2. 2
   Peel potatoes and grate them into ice water.
3. 3
   If grating with a food processor, cut the potatoes into large chunks befroe adding to the porcessor bowl, and transfer them after processing them, into ice water.
4. 4
   Peel and grate the onion and set aside.
5. 5
   Break the eggs separately and inspect for blood spots, discarding any spotted ones.
6. 6
   Separate the yolks and whites and set aside.
7. 7
   Place the grated potatoes in a fine colander and wring them out, holding them in either paper or linen dish towels.
8. 8
   Squeeze very firmly and when the pieces are damp and almost dry, put the potatoes into a large mixing bowl.
9. 9
   Add the grated onion to the bowl.
10. 10
    Thoroughly grease a 2 quart baking dish with oil, margarine or chicken fat.
11. 11
    Beat the egg yolks and add the yolk to the potatoes and onions; mix well.
12. 12
    Add the matzoh meal, the baking powder, the salt and pepper, and the oil to the potato mixture; mix thoroughly.
13. 13
    Beat the egg whites separately with a cake mixer or egg beater; the fluffier the better.
14. 14
    Carefully fold the egg whites into the potato mixture and transfer to the greased baking dish and bake for 45-60 minutes, until golden brown on top.