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1 package yeast (1 tbsp.)
Dissolve yeast, water and sugar in a measuring cup. Let rest 10 minutes, until foamy.
Meanwhile, grate potatoes and onion. (Can be done in a food processor.)
In a large bowl, blend eggs, 2 tbsp. oil, salt and pepper. Stir in grated potatoes and onion. Add flour and dissolved yeast; mix thoroughly. Mixture will be thick. Cover bowl with plastic wrap and let rise in a draft-free area for about 1 hour. It will rise somewhat and get puffy.
Spray a large rectangular casserole (10x14) with nonstick spray; pour in batter and let it rest for about 20 minutes.
Meanwhile, preheat oven to 375°F. Bake potatonik on the middle rack at 375°F for 45 minutes. Dip a paper towel into remaining oil; pat potatonik with oil. Bake 10 to 15 minutes longer, until golden brown and crusty.
Serve hot. Reheats well.
Poster's Notes:
Posted by Norene Gilletz
Nutritional Info Per Serving: N/A
1/4 cup warm water
1/4 tsp. sugar
6 potatoes (e.g. Idaho), peeled
1 large onion
2 eggs
2 tbsp. canola oil
1 tbsp. salt
1/4 tsp. pepper
2-1/2 cups all-purpose flour
1 tsp. additional oil
A Potatonik is a dense, crusty European potato kugel made with yeast. Serve it instead of potatoes with roast brisket or chicken.
This recipe will be simple to cut in half for a smaller family. Bake it in a 2 quart casserole. Baking time will probably be about 45 minutes for a half recipe.