Potato Kugel
Potato Kugel is a savory baked casserole made from grated potatoes, onions, eggs, and simple seasonings. The mixture is baked in a hot pan with oil, which creates a beautifully crispy crust while keeping the inside tender and flavorful. This dish is often served as a side for holiday meals or traditional dinners. Its rich texture and comforting taste make it a timeless favorite. Potato Kugel is easy to prepare with pantry ingredients and can be adapted with herbs, garlic, or additional vegetables. Whether enjoyed fresh from the oven or reheated the next day, this classic recipe delivers warmth, flavor, and tradition in every bite.
Ingredients
- 6 medium potatoes (peeled and grated)
- 1 large onion (grated)
- 3 large eggs
- ¼ cup vegetable oil or chicken fat
- 3 tablespoons all-purpose flour or matzo meal
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 1 tablespoon baking powder
- Additional oil for greasing the pan
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a baking dish generously with oil and place it in the oven to heat.
- Grate the potatoes and onion using a box grater or food processor.
- Drain excess liquid from the grated potatoes using a clean cloth or paper towel.
- Combine ingredients in a large bowl: potatoes, onion, eggs, oil, flour, baking powder, salt, and pepper.
- Mix thoroughly until everything is evenly combined.
- Carefully remove the hot baking dish from the oven and pour in the potato mixture.
- Spread evenly and drizzle a little oil on top.
- Bake for 50–60 minutes until the top is golden brown and crispy.
- Cool slightly before slicing and serve warm.
Notes
- Russet potatoes work best for crispy kugel.
- Removing excess moisture helps create a crisp texture.
- A preheated pan helps form a golden crust.
- Matzo meal is commonly used during Passover.
- Chicken fat (schmaltz) adds authentic flavor.
- Use a cast-iron pan for extra crisp edges.
- The kugel firms up as it cools slightly.
- Leftovers reheat well in the oven.