Step 1

Position a rack in the middle of the oven and preheat to 350 degrees. Generously grease the bottom and sides of a 9-by-13-inch baking dish with oil.

Step 2

Using a food processor fitted with a coarse shredding disk, grate the potatoes and onions. (You may need to cut both into large chunks to fit them into the opening.) Remove the food processor lid and pick out any stray chunks of potato and/or onion that may not have gotten shredded and save them for another use. (Alternatively, you can grate the potatoes and onions on the coarse side of a box grater.)

Step 3

Transfer the vegetables to a large colander. Working in batches, transfer some of the potato-onion mixture to a large piece of cheesecloth set over a cutting board, and wring out excess liquid into a medium bowl. Transfer the wrung out vegetables to a large bowl and repeat with the remaining potatoes and onions.

Step 4

Let the squeezed out liquid sit undisturbed until the starch settles in the bottom of the bowl. Then, gently tilt the bowl with the potato liquid to drain out the water; you should see a white layer of potato starch at the bottom.

Step 5

In the bowl with the residual potato starch, add the eggs, the additional potato starch, oil, salt and pepper, and whisk. Add the mixture to the shredded vegetables and, using your hands, stir well to fully combine.

Step 6

Place the prepared baking dish in the oven for about 10 minutes. Carefully remove the dish from the oven and spoon the kugel mixture into it — the mixture should sizzle on contact. Gently pat the mixture so it’s evenly distributed and return the dish to the oven. Bake for about 1 hour and 30 minutes, or until the kugel is deep golden brown on top and bubbling in places.

Step 7

Let the kugel cool for a few minutes, then sprinkle with chives, if using, and cut. Serve, using a metal spatula for easiest portioning.

Step 8

NOTES

Step 9

During Passover, observant Ashkenazi Jews avoid canola, soybean, sunflower, peanut and corn among other oils that are considered kitniyot — a category of foods restricted during the holiday. Neutral oils such as safflower and grapeseed can be used. Olive oil is also permitted on Passover, but its flavor might be too strong here.

Step 10

If not serving for Passover, you can use cornstarch in place of potato starch.

Step 11

If using schmaltz in place of oil, in keeping with the Jewish laws of kashrut, serve the kugel only with dishes that do not contain dairy.