Heat oven to 400°.
Brush an 8-inch square glass baking dish
with 1 tsp of the canola oil. Wipe oil all
over the bottom of dish and up the sides
using a paper towel. Set aside.
Peel potatoes and rinse in cold water.
Grate potatoes into a large bowl on
smallest side of a box grater. Pour off all
water. Add eggs, remaining 1 tbsp oil, the
salt and pepper. Mix really well by hand,
breaking up yolks, until everything is
thoroughly combined and batter is
smooth. Pour into prepared dish and bake
at 400° until top is crispy and deep golden
brown and a toothpick comes out clean,
1 hour, 30 minutes to 1 hour, 40 minutes.
Check your kugel at the 45-minute,
1-hour and 1-hour-and-15-minute marks. If
your kugel has risen in the center, use a fork
to poke holes in it, then use the back of the
fork to pat down and flatten it. You want a
perfectly flat top. If your kugel doesn't rise,
don't worry; this is a good thing.
Remove kugel from oven. Using a knife,
separate kugel from walls of baking dish,
being careful not to break kugel and
paying special attention to corners. Place
a square serving platter over kugel and
invert kugel onto platter. It's best to cut
kugel into squares at the table, to order,
so it does not dry out.