Parsnip Potato Kugel - cooking recipe

Ingredients

3 lbs yellow skinned potatoes, peeled, cut into cubes (such as Yukon Gold)
1 1/2 lbs parsnips, peeled, cubed
1/4 - 1/2 cup butter (original called for 1/2 cup) or 1/4-1/2 cup margarine (original called for 1/2 cup)
3 cups onions, chopped (I like Vidalia)
3 extra large eggs, lightly beaten
1/2 - 1 teaspoon salt (to taste)
1/4 - 1/2 teaspoon black pepper (to taste)
1/4 - 1/2 teaspoon nutmeg (freshly grated)
1/4 1/4 cup cracker crumbs or 1/4 cup dry breadcrumbs, more as needed

Preparation

Preheat oven to 400 F and grease a medium-large casserole dish, either oval or rectangular shaped (7\"x11\" size or 8\"x12\").
Sprinkle a tiny bit of the matzo meal over the bottom of the casserole dish.
Place potatoes and parsnips into a deep saucepot and cover with cold water; bring to a boil and then cook until tender, about 10-15 minutes roughly; drain well.
While the potatoes and parsnips are boiling, heat some butter in a large skillet and saute the onions until soft and tender and golden; the original recipe called for a whole stick which I think is a bit much, but you need enough to soften the onions and give them a nice flavor.
Mash together the drained potatoes and the parsnips, then add the sauteed onions, along with any remaining butter from the pan.
Add the beaten eggs, salt, pepper, nutmeg to taste, and 1/4 cup of the matzo meal.
Pour into the prepared pan and then sprinkle just a fine layer of matzo meal over the top.
Dot with a little more butter.
Bake, uncovered, for about 25-30 or until the surface is golden brown.
Tip: You can halve the recipe, in which case use 1 whole egg plus 1 egg white; the timing will be about the same.