Potato Kugel

I set out to test both, but I had a bias. I’m not a fan of cooking or baking in disposable aluminum (I know, I know — the convenience!), so I thought glass would be the natural winner. Let’s see how it went down.

I used a winning recipe from these pages from Adina Weiss.

Perfect Potato Kugel

YIELDS 1 9X13-INCH (23X33-CM) PAN OR 2 9-INCH (23-CM) ROUND PANS

• 4 large eggs
• 5 Tbsp oil
• 2 tsp salt
• about ⅛ tsp black pepper
• about ⅛ tsp cayenne pepper (paprikah charifah in Israel)
• 1–2 onions
• 6 largest size Idaho potatoes (or red potatoes — about 6 large ones and 6 small ones)
• 1 cup boiling water

Preheat oven to 350–360°F (180°C). Prepare and grease a 9×13-inch (23×33-cm) pan, or two round pans for faster baking.