Potato Kugel

Name: Potato Kugel
Prep time: 20 min
Cook time: 1 h
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: jewish_american
Ingredients: 5 pcs potato (medium, starchy variety like russet, peeled); 1 pcs onion (medium, grated); 3 pcs egg (large, lightly beaten); 0.25 cup all-purpose flour (or matzo meal for Passover); 0.25 cup oil; 0.5 tsp salt; 1 pinch black pepper (freshly cracked)

RATING

4.6/5(178)

TASTE SCORE

8/10

A crispy, golden Jewish classic with shredded potatoes and onion baked until the edges are crunchy and the center stays tender. Simple pantry ingredients come together for a comforting side dish that works as beautifully for Passover as it does for a weeknight dinner.

PREP

20m

COOK

60m

SERVES

1 SLICE

189 cal

SERVINGS

INGREDIENTS

For 8 servings

5 pcspotato · medium, starchy variety like russet, peeled1 pcsonion · medium, grated3 pcsegg · large, lightly beaten¼ cupall-purpose flour · or matzo meal for Passover¼ cupoil½ tspsalt1 pinchblack pepper · freshly cracked

NUTRITION · PER SERVING

189

CALORIES · 1 SLICE

Protein5g · 11%

Carbs23g · 49%

Fat9g · 43%

Fiber3g

Sugar2g

Saturated fat2g

Cholesterol70mg

Sodium179mg

Potassium498mg

Phosphorus106mg

How we calculate →

METHOD · 9 STEPS

prep
Preheat the oven and prepare the baking dish.
Place the 9x13 inch baking dish in the oven. Preheat to 375°F (190°C) with the dish inside so the oil heats up. The hot dish creates a crispy crust.
TIPStarting with a hot, oiled dish is the secret to a crunchy golden exterior.
prep
Grate the potatoes and onion.
Peel the potatoes. Using a box grater, grate the potatoes and the onion, alternating between them. The onion helps keep the potatoes from browning.
TIPWork quickly once potatoes are grated — they oxidize and turn pink if left sitting.
prep
Squeeze out the liquid.
Place the grated potato-onion mixture in a clean kitchen towel. Gather the corners and twist hard over the sink to squeeze out as much starchy liquid as possible. The drier the shreds, the crispier the kugel.
mix
Combine the batter.
1.Transfer the squeezed mixture to a large mixing bowl.
2.Add the beaten eggs, flour (or matzo meal), salt, and black pepper.
3.Mix well with a wooden spoon until everything is evenly coated and no dry flour remains.
bake
Heat the oil in the hot baking dish.
Carefully remove the preheated baking dish from the oven. Pour the ¼ cup oil into the dish and tilt to coat the bottom evenly. The oil should sizzle slightly on contact.
assemble
Spread the potato mixture into the dish.
Immediately spoon the potato batter into the hot oiled dish. Spread it evenly with a spatula, smoothing the top. The oil will bubble up around the edges — that's exactly what you want for a crispy crust.
bake · ~60 min
Bake until deeply golden and crisp.
Bake at 375°F for 55—65 minutes. The kugel is done when the top is deep golden brown, the edges are crispy and pulling away from the sides, and a knife inserted in the center comes out clean.
TIPDon't underbake — the center needs full time to set, and the top should be deeply bronzed, not just pale gold.
rest · ~10 min
Rest before slicing.
Let the kugel rest for 10 minutes before cutting. It slices cleanly into squares once set.
serve
Cut into 8 slices and serve warm or at room temperature.
Potato kugel is delicious alongside roast chicken, brisket, or a simple green salad.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grate potatoes and onion together to slow oxidation and keep the shreds pale.
2
Squeeze the grated mixture very dry in a towel — excess moisture ruins crispness.
3
Preheat the oil in the baking dish until shimmering for the crispiest bottom crust.
4
Let the kugel rest 10 minutes after baking so it sets and slices cleanly.
5
For extra crunch, switch the oven to broil for the final 2–3 minutes.
6
Make ahead: reheat slices on a baking sheet at 375°F until hot and crisp.
7
Use Russet potatoes for the best starch balance and fluffy interior.