Thin Potato Kugel

Ingredients

• 2 lb baking potatoes peeled
• 2 large carrots peeled
• 3 large eggs 
• 0.3 teaspoon ground pepper white
• 1 tablespoon juice of lemon 
• 0.3 cup matzo meal unsalted
• 2 tablespoons olive oil 
• 1 medium onion peeled
• 0.3 teaspoon paprika 
• 1.3 teaspoons salt 

Equipment

• bowl
• frying pan
• paper towels
• oven
• whisk
• wire rack
• sieve
• spatula
• box grater

Directions

1. Preheat oven to 42
2. Grate potato, onion, and carrot through large holes of a box grater; toss with lemon juice.
3. Spread mixture onto layers of paper towels or a cloth towel.
4. Roll up towel, starting at 1 short side. Squeeze towel to absorb excess liquid.
5. Place potato mixture in a large bowl.
6. Brush olive oil on bottom and up sides of a 15- x 10-inch jelly-roll pan.
7. Heat pan in 425 oven 5 minutes.
8. Meanwhile, whisk together eggs and next 3 ingredients in a small bowl.
9. Place matzo meal in a fine wire-mesh strainer. Rinse matzo meal under running water, shaking strainer gently until mixture forms a ball.
10. Whisk into egg mixture.
11. Stir egg mixture into potato mixture until well combined. Carefully spoon potato mixture into hot jelly-roll pan. Press mixture in an even layer, using a spatula.
12. Bake at 425 for 30 to 35 minutes or until golden brown and crisp.
13. Remove from oven to wire rack, and let cool 5 minutes.
14. Cut into pieces before serving.
15. Note: Thin Potato Kugel can be made ahead. Prepare as directed, and cover and chill up to 2 days.
16. Thin Sweet Potato Kugel: Substitute 4 medium-size sweet potatoes (about 2 lb.) for baking potatoes. Omit lemon juice. Proceed with recipe as directed, whisking 1/4 tsp. ground thyme into eggs in Step