Mama's great grandma brought this recipe from the old country. It's the exact same recipe we use to make our Hanukkah latkes, but it's baked into a casserole instead of fried. It's also great because it can sit in a warm oven for hours without losing any of its terrific flavor or texture, making it a perfect side dish for a lengthy seder. We like to use baby carrots for sweetness and Yukon gold potatoes for their firm texture, but feel free to experiment!

Passover Potato Kugel
8 cups shredded Yukon gold potatoes (peeling first optional)
1 Tablespoon salt
2 cups shredded or minced yellow onions
½ cup chicken fat or vegetable oil or parve margarine melted
1 Tablespoon ground pepper
6 eggs
3 cups shredded baby carrots
2 cups matzoh meal

Preheat oven to 350 degrees. Spray oil in large Pyrex baking pan (9 x 18). Wash thoroughly (and peel if you like) potatoes. Shred using food processor or by hand. Place shreds in colander and squeeze/drain potato starch from shreds. Transfer to a large bowl. Add remaining ingredients one at a time, mixing thoroughly by hand. Place in pan. Using fingers, poke indentations into kugel throughout. Bake for 1 hour or until browned nicely.