Recipe adapted from toriavey.com
5 pounds russet potatoes
2 large onions
5 large eggs
2 teaspoons salt
black pepper to taste
6 tablespoons potato starch
5 tablespoons chicken fat (schmaltz)
Place a large baking dish (9 X 13 or similar size) into your oven and turn on to preheat the oven to 400˚F with the dish inside.
Peel the potatoes and use the grater attachment on a food processor or the large hole of a box grater to shred them. Transfer the grated potatoes to a large pot, fill it with cold water and allow to sit for several minutes.
Meanwhile, peel your onions and shred them using the same method you did for the potatoes. Use a lint-free towel to squeeze out as much excess liquid as possible. Discard the liquid. Heat 2 tablespoons of the chicken schmaltz in a small sauté pan and cook the onions until soft but not browned. Season lightly with salt and pepper and set aside to cool.
In a large bowl, whisk together the eggs, salt and several cracks of black pepper. Set aside.
Drain the potatoes in a large colander, pressing out as much liquid as possible. Use a lint-free towel to squeeze out any remaining liquid. Transfer the potatoes to the bowl with the eggs. Add the cooled onion and potato starch. Mix well with your hands until everything is combined and no streaks of egg or starch remain.
Carefully remove the hot baking dish from the oven. Add 2 tablespoons of chicken schmaltz to the hot pan and use a pastry brush to brush the bottom, sides and corners with the fat. This helps create a very crispy edge on your kugel. Transfer your potato mixture to the baking dish and use a spoon or spatula to evenly spread out the mixture. Drizzle the remaining 1 tablespoon chicken schmaltz over the kugel.
Bake uncovered at 400˚F for about 60-70 minutes. The top should be a deep golden brown. If the kugel browns too quickly, you can loosely cover the top with a sheet of aluminum foil. Let the kugel cool for 10 minutes before slicing and serving.