Ingredients

• 2 

  large yellow onions, peeled and shredded

• 5 lb. 

  russet potatoes, peeled and shredded

• 6 

  large eggs

• 1/4 c. 

  vegetable oil

• 1 tsp. 

  baking powder 

• 1 tbsp. 

  kosher salt

• 1/2 tsp. 

  freshly ground black pepper

• 1 tbsp. 

  finely chopped chives

Description

1. Step 1Preheat the oven to 375°. Working in batches, place handfuls of shredded onions and potatoes in a clean kitchen towel and squeeze out excess liquid into a bowl, reserving the liquid. Transfer onion and potatoes to another bowl. 
2. Step 2Let excess liquid sit to allow starch solids to settle to the bottom of the bowl, about 5 minutes. Pour liquid off slowly, leaving the solid potato starch in the bottom of the bowl. Discard liquid.
3. Step 3In another large bowl, beat eggs well then beat in oil, reserved potato starch, baking powder, salt, and pepper. Pour egg mixture over potato and onion mixture and toss to combine.
4. Step 4Brush a 9”-x-13” baking dish with oil and place in the oven to preheat, 5 minutes. Carefully, remove baking dish from oven and fill evenly with potato mixture. 
5. Step 5Bake until golden and potatoes are tender, about 1 hour. Turn oven to broil and broil kugel until top is golden, about 2 minutes. 
6. Step 6Sprinkle with chives before serving.