Step 2

Preheat oven to 425°F. Liberally oil six (4- to 6-ounce) glass dessert dishes or custard cups with 1 to 2 tablespoons of evoo each. Place custard cups on a baking pan.

Step 3

Fill a large bowl with cold water and, as you peel potatoes, place them in cold water to prevent browning.

Step 4

Place the pan of cups in 425°F oven to heat up the evoo.

Step 5

Beat eggs in a small bowl. Add salt and pepper, mix well, and set aside.

Step 6

Pour ¾ cup of evoo in a small saucepan and place over medium-low heat.

Step 7

Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips.

Step 8

Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that weren't processed properly.

Step 9

Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups.

Step 10

Bake at 425°F for 1 hour. If the sides are still pale, cook for 20 minutes longer until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter. Tips: To make this as a potato kugel pie, bake at 425°F in a 9-inch round glass baking dish for 1 hour 20 minutes, depending on desired crunchiness. Find More Jewish Food Recipes Here Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim

Step 11

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