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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.
Preheat Oven and Pan
Grate Potatoes and Onions
Squeeze Out Excess Liquid
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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.
This jewish_american recipe takes 105 minutes to prepare and yields 8 servings. At 488.52 calories per serving with 10.55g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner or brunch.
Mix the Kugel Batter
Bake the Kugel
Rest and Serve
Add 2-3 cloves of minced garlic or 1/2 teaspoon of onion powder to the batter for extra savory flavor.
Bake the kugel batter in a well-oiled standard muffin tin for 30-35 minutes to create individual kugel cups.
Substitute the matzo meal with a gluten-free alternative like potato starch or finely ground gluten-free oat flour.
Potatoes are rich in complex carbohydrates, which are the body's primary source of energy, making this a hearty and satisfying dish.
Potatoes are a good source of Vitamin C, an antioxidant that supports the immune system and skin health.
Onions contain beneficial allium compounds, such as allicin, which have been studied for their potential anti-inflammatory and cardiovascular benefits.
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.
Potato kugel is a traditional comfort food and is high in carbohydrates and fat. While it provides energy and some nutrients from the potatoes and onions, it's best enjoyed in moderation as part of a balanced diet, especially on special occasions.
The most common reason for a soggy kugel is not removing enough liquid from the grated potatoes and onions. It is crucial to squeeze the mixture very thoroughly using a cheesecloth or kitchen towel until it is as dry as possible.
Kugel is best served fresh for maximum crispiness. However, you can bake it a day ahead, let it cool, cover, and refrigerate. Reheat, uncovered, in a 350°F (175°C) oven for 15-20 minutes until warmed through and re-crisped.
For the best results, starchy potatoes like Russets or Idahos are highly recommended. They break down well and create a fluffy interior. Waxy potatoes like red or Yukon Gold can be used, but may result in a denser, gummier texture.
Potato kugel is a versatile side dish. It's commonly served alongside roasted chicken or brisket. Popular toppings or accompaniments include applesauce, sour cream, or a dollop of crème fraîche.