Open Your World To Something Jewish

One of my favorite places to tryout recipes is in the Sunday's NYT magazine.
Today, I struck gold with their version of a Potato Kugel, more like an oversize pancake.
The dish is adapted from Illa Wendger Roth, author of "Spice and Spirit."
When it comes to American cooking, it is really an adaptation that leaves its imprints on all cuisines, especially ones as global and hard to define as Jewish.
If you have a "Yiddish bubbe", she will proud of you for trying this savory dish: crispy on the outside and creamy on the inside.

                                           Potato Kugel

6 russet potatoes
3 eggs
1 t sea salt
1/4 t mixed peppercorn, grinded
1 onion
6 T olive oil
1/2 c flour
1/4 t baking powder

 1. Preheat the oven to 350. Place a 10 inch cast-iron skillet inside

2. Peel potatoes and place in a bowl with water to cover
    In a large bowl, beat eggs with salt and peppercorn to combine well.

3. Grating by hand, ( i.e. the old fashion way) grate onion and potatoes into the egg mixture, stirring frequently

4. Remove skillet (hot) from oven and brush with oil. Add the potato mixture to skillet.
    Bake for 1 1/2 hours to 2 hours. Center should be moist with a crunchy brown look on the outside.