My potato kugel is not what it used to be and I’m not sure why. It doesn’t come out as mushy as it used to. I bake it on 450 degrees for the first 45 minutes, and then on 350 for about an hour. That way it gets really done inside. Not only the texture, but the taste seems to be different. I’m hoping it’s just the latest crop of potatoes. (wishful thinking?) My neighbor adds an onion. She also “fries” it on top. Maybe I should try that. Does anyone have experience doing it that way?
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