1-Preheat oven to 400°F (200°C): Place a 9×13 inch baking dish inside to heat.

2-Peel potatoes and grate them into large shreds. Soak shreds in cold water for a few minutes.

3-Peel onions and shred them.

4-Whisk eggs, salt, and pepper until fluffy.

5-Drain potatoes thoroughly, pressing out all excess water.

6-Combine drained potatoes, shredded onions, egg mixture, and potato starch in a large bowl. Mix well by hand.

7-Carefully remove the preheated baking dish from the oven. Add 3 tablespoons of the chosen fat (schmaltz or olive oil) and spread it evenly over the bottom and sides of the dish.

8-Spread the potato mixture evenly into the hot, greased dish. Drizzle the remaining 1 tablespoon of fat over the top.

9-Bake uncovered for 60-70 minutes, or until the top is golden brown and crisp. If the top browns too quickly, cover loosely with foil. If a crispier top is needed at the end, broil briefly (ensure dish is broiler-safe; avoid glass).

10-Let the kugel rest for 5-10 minutes before slicing and serving. Best served hot and fresh.