Directions

1. Preheat oven to 400°F. Grease a 9x13-inch baking dish with 2 tablespoons oil. Place in oven for 10 minutes, until hot.
2. Using the large holes on a grater, shred the onion. If you do not have a grater, peel the onion, cut it in half lengthwise, and slice it into very thin slices (also called "cross cut", see the link below for how-to). Transfer mixture to a large bowl.
3. If using frozen shredded potatoes, add them to the onion mixture. If using fresh potatoes, peel and quarter them, then place in a large bowl of cold water to prevent browning. Shred potatoes using the large holes on a grater. Blot the potatoes heavily with paper towels or a dish towel to remove liquid. Transfer to the bowl with the onion, stir in the carrots.
4. To potato mixture, add the beaten eggs, matzo meal, thyme, and remaining 2 tablespons oil. Season with the salt and pepper. Mix until potato and carrot strands are well coated.
5. Carefully remove baking dish from oven and spread kugel mixture into an even layer in pan. Be careful, it will sizzle when you add the mixture! Bake for 45–50 minutes, until golden on top and potatoes are tender. Cut into squares to serve.

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