Linda, that sounds delicious. Thanks. So- back ‘atcha:
My family insists that I make potato kugel at every holiday, and I’m happy to oblige. Obviously, at Passover I use matzo meal instead of flour. I learned to make this by watching my grandmother (who I called by her name, Sadie- not "bubbe"; "bubbe" was my great-grandmother). I’m sure it’s never been exactly like hers, but it’s one of my (extended) family’s favorites.
This will make (4) 9×9 pans; no point in making less.
5-lbs potatoes (I never peel potatoes, not for this or latkes)
2-3 lbs onions
approx. 3/4 cup oil
approx. 1- 1.5 cup matzo meal, or more
4 tablespoons kosher salt, or more
liberal amount of fresh ground pepper
(All amounts & textures are subject to personal whim)
In the food processor, with the metal blade, process potatoes with onions in batches (fill about 1/2 the processor bowl) until well-ground.
Transfer to a large mixing bowl until all the potatoes & onions are processed. Add eggs, matzo meal, oil, salt & pepper, and mix well. The consistency I look for is wet cement. Add matzo meal if you think it needs more. Think about a little more salt & pepper.
Pour into 4 pans & bake at 350 for an hour. You won’t need to grease the pans.
Passover is the only holiday my wife & I still don’t make at home; her 85-yr.-old mom still makes the 1st seder. Then we do the second one with assorted neighbors & leftovers.
Ess gezunt. And have a zissen Pesach.