Potato Kugel
A classic Ashkenazi Jewish comfort food. This savory baked casserole features grated potatoes and onions, resulting in a dish that's wonderfully crispy on the outside and tender on the inside. Perfect for holidays or as a hearty side dish.
For 8 servings
6 steps. 80 minutes total.
- 1
Step 1
- a.Preheat Oven and Pan
- b.Adjust an oven rack to the middle position and preheat to 375°F (190°C).
- c.Pour 1/4 cup of the vegetable oil into a 9x13-inch glass or ceramic baking dish.
- d.Place the dish in the oven while it preheats for at least 15 minutes. The oil must be shimmering hot before adding the batter.
- 2
Step 2
- a.Grate Potatoes and Onions
- b.While the pan heats, peel the potatoes and onions.
- c.Using the grating disk of a food processor or the large holes of a box grater, grate the potatoes and onions, alternating between them to help prevent the potatoes from browning.
- 3
Step 3
- a.Squeeze Out Excess Liquid
- b.Transfer the grated mixture to a large bowl lined with a clean kitchen towel or several layers of cheesecloth.
- c.Gather the cloth and twist it tightly over the sink, squeezing out as much liquid as physically possible. This step is absolutely critical for a crispy, non-soggy kugel.
- 4
Step 4
- a.Mix the Kugel Batter
- b.In a large bowl, lightly beat the 4 eggs. Whisk in the remaining 1/2 cup of vegetable oil, matzo meal, baking powder, kosher salt, and black pepper.
- c.Add the squeezed potato and onion mixture to the bowl.
- d.Quickly mix with a spatula until everything is just combined. Do not overmix.
- 5
Step 5
- a.Bake the Kugel
- b.Very carefully, remove the hot baking dish from the oven. The oil should be rippling.
- c.Immediately pour the kugel batter into the hot oil. It will sizzle loudly around the edges. Be cautious of splattering.
- d.Use a spatula to quickly and evenly spread the batter in the dish.
- e.Bake for 75-90 minutes, until the top is a deep golden brown, the edges are dark and crispy, and a knife inserted into the center comes out clean.
- 6
Step 6
- a.Rest and Serve
- b.Remove the kugel from the oven and let it rest in the pan for 10-15 minutes. This allows it to set, making it easier to slice.
- c.Cut into squares and serve warm. It is traditionally served with applesauce or sour cream.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The secret to a crispy kugel crust is pouring the batter into preheated, shimmering oil. Do not skip this step!
- 2Squeeze, squeeze, and squeeze again! The drier the potato mixture, the crispier the final result.
- 3Use starchy potatoes like Russet or Idaho for the best texture. Waxy potatoes can result in a gummier kugel.
- 4Work quickly after grating the potatoes to prevent them from oxidizing and turning grey or brown.
- 5For a richer, more traditional flavor, you can substitute some or all of the vegetable oil with schmaltz (rendered chicken fat).
Adapt it for your goals.
Flavor Boost
Add 2-3 cloves of minced garlic or 1/2 teaspoon of onion powder to the batter for extra savory flavor.
Individual ServingsIndividual Servings
Bake the kugel batter in a well-oiled standard muffin tin for 30-35 minutes to create individual kugel cups.
Gluten FreeGluten-Free
Substitute the matzo meal with a gluten-free alternative like potato starch or finely ground gluten-free oat flour.
Why this is on our healthy list.
Energy Source
Potatoes are rich in complex carbohydrates, which are the body's primary source of energy, making this a hearty and satisfying dish.
Rich in Vitamin C
Potatoes are a good source of Vitamin C, an antioxidant that supports the immune system and skin health.
Contains Allium Compounds
Onions contain beneficial allium compounds, such as allicin, which have been studied for their potential anti-inflammatory and cardiovascular benefits.
Frequently asked questions
A single serving of this potato kugel, which is 1/8th of the pan, contains approximately 370 calories. The majority of calories come from the potatoes and the vegetable oil.