These individual potato kugel cups are perfect to make ahead, and can be reheated in the oven when you're ready to eat. And everyone gets crispy edges!
Preheat oven to 425˚F. Liberally oil six (4-6 oz) glass dessert dishes or custard cups with 1-2 tablespoons of EVOO each. Place custard cups on a baking pan.
Fill a large bowl with cold water and, as you peel potatoes, place them in cold water to prevent browning.
Place the pan of cups in the oven to heat up the EVOO.
Beat eggs in a small bowl. Add salt and pepper, mix well, and set aside.
Pour 3/4 cup of EVOO in a small bowl. Add salt and pepper, mix well, and set aside.
Pour 3/4 cup of EVOO in a small saucepan and place over medium-low heat.
Cut potatoes lengthwise into halves or quarters so they fit into the food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips.
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.
Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups.
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.
Tip: To make this as a potato kugel pie, bake at 425 in a 9-inch round glass baking dish for 1 hour 20 minutes, depending on desired crunchiness.
Serving Size 4-6 Servings