Potatoes
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Potato Kugel Klein

 "I have made a lot of mistakes falling in love, and regretted
most of them, but never the potatoes that went with them."
~ Nora Ephron, "Heartburn"

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Potato Kugel Klein
Gourmet September 1996

"The primary difference between my recipe and the traditional is that
I use dairy, which would make it inappropriate at a meal with meat
on the menu for those who observe kosher dietary laws."

1 stick (1/2 cup) unsalted butter
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh marjoram
5 cups chopped onion
1/2 pound mushrooms, sliced
3 tablespoons dried dill
4 large eggs, beaten lightly
2 1/4 cups sour cream
1/2 cup matzoh meal
3 russet (baking) potatoes, peeled (about 1 1/2 pounds)

In a large heavy skillet heat 4 tablespoons butter over moderate heat until foam subsides and cook herbs 3 minutes. Add onion and cook over moderately low heat, stirring occasionally, 30 minutes, or until softened.
Add mushrooms, dill, remaining 4 tablespoons butter, and salt and pepper
to taste and cook, stirring occasionally, 15 minutes, or until mushrooms
are tender.
In a bowl stir together eggs, sour cream, and matzo and let mixture stand. Preheat oven to 375 degrees F. and butter a 13-by-9-inch baking dish.
Under running water coarsely grate potatoes into a colander. Squeeze excess water from potatoes and drain 2 minutes. Stir potatoes and onion mixture into matzo meal mixture. Spoon mixture into dish and bake in middle of oven 50 minutes, or until golden. Potato kugel may be made 1 day ahead, and chilled, covered. Serves 12.