Ok, inspired as I am by the thread on potato latkes, I have yet to be able to replicate my mother's recipe for potato kugel. Delightfully brown thin crusty top with a soft potato center, the edges (corners being the best part -- worth fighting over) were thick, crisp, lacy.
My kugel comes out with the top either not properly brown or the edges burnt. I don't have a formal recipe, but I combine food processed peeled baking potatoes (water squeezed out) with grated onion, egg, matzo meal, salt and pepper in a pyrex dish that I bake at 400 degrees for at least an hour, but it never gets the crust or edges I'm looking for.
Anyone have any suggestions?