Potato Kugel

5 large eggs 2 large or 3 medium onions, cut into 2 inch chunks 6 medium baking potatoes, cut into 2-inch cubes 1 tablespoon salt 3/4 teaspoon freshly ground black pepper 1/2 cup + 2 tablespoons matzo meal 1/2 cup melted unsalted butter, margarine, vegetable oil, or rendered chicken fat

Preheat oven to 400 F and place rack in upper third of oven.

Puree 3 eggs together with half of the onion in a food processor fitted with the metal blade, until the mixture is smooth and fluffy. Add half of the potatoes and pulse until the mixture is finely chopped but still retains some texture. Place in a large bowl. Repeat the process with the remaining ingredients. Add the salt, pepper, matzo meal and 1/4 cup melted butter, margarine, oil or chicken fat and quickly process to combine. Do not over process.

Reserve. (You can test the batter for flavor at this point; heat a nonstick skillet on medium-high heat and add a tablespoon of oil to it. Spoon in a tablespoon of batter and cook on both sides until brown, about 4 minutes. Taste for seasoning; if desired add more salt or pepper to the batter.)

Place the remaining 1/4 cup butter, margarine, oil or chicken fat into a 9 x 13- inch baking dish. Place in the oven for about 5 to 7 minutes or until the fat is very hot. Remove from the oven with potholders. Using a silicone brush, brush the sides of the pan. Pour in the potato batter. Spread evenly with a rubber spatula. Return to the oven and bake uncovered for about 50 to 60 minutes or until the top is nicely browned and crisp. Cut into squares.

Advance Preparation: This may be made 3 days ahead and refrigerated. Make sure to bring to room temperature before reheating.