If you’re looking for a comforting, crispy, and soul-satisfying side dish, this Potato Kugel Recipe is a must-try treasure from traditional Jewish cuisine. It delivers that perfect combination of golden, crunchy edges and a soft, flavorful interior, making it the kind of dish you’ll want to serve alongside your holiday feasts or weeknight dinners alike. With simple ingredients and straightforward steps, this kugel shines as a showstopper that’s both rustic and irresistible, inviting you to savor every luscious bite.
Ingredients You’ll Need
All you really need for this Potato Kugel Recipe are classic, wholesome ingredients that transform beautifully in the oven. Each component adds a special element—whether it’s the starchiness of russet potatoes, the sweetness of onions, or the richness from eggs and oil—to create luscious texture and flavor.
- Russet potatoes (2 pounds peeled): These provide the ideal starchy base for a fluffy yet crispy kugel texture.
- Yellow onion (1 medium): Adds sweetness and moisture, balanced with a subtle bite.
- Eggs (3 large): Act as the binder, holding everything together with richness and structure.
- Matzo meal or all-purpose flour (1/4 cup): Helps absorb moisture and maintain a tender kugel without sogginess.
- Vegetable oil (1/3 cup plus extra for greasing): Key for that golden crust and luscious flavor.
- Salt (1 1/2 teaspoons): Brings out the natural flavors of the potatoes and onions.
- Black pepper (1/2 teaspoon): Adds just a touch of warmth and spice to balance the dish.
How to Make Potato Kugel Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 375°F (190°C). While the oven warms, grease a 9×13-inch baking dish generously with vegetable oil. Place the dish in the oven to heat up; this little trick helps form a crisp, golden crust on the bottom of your kugel once the potato mixture hits the hot oil.
Step 2: Grate the Potatoes and Onion
Using a food processor or a box grater, shred the peeled russet potatoes and the peeled yellow onion. Transferring this mixture onto a clean kitchen towel, squeeze it firmly to remove as much liquid as possible. This step is crucial to avoid a soggy kugel and ensures a delightfully crispy texture after baking.
Step 3: Mix the Wet and Dry Ingredients
In a large bowl, whisk together the eggs, matzo meal (or flour), salt, and black pepper until combined smoothly. Now, stir in the grated potato and onion mixture until everything is evenly mixed. This creates the perfect batter for your traditional kugel.
Step 4: Combine and Bake
Carefully remove the heated baking dish from the oven. Pour in the 1/3 cup of vegetable oil, swirling it to coat the bottom completely. Immediately add the potato mixture, spreading it out evenly. Bake for about 55 to 65 minutes, or until the top and edges turn a deep golden brown and become wonderfully crisp. Let your kugel rest for 10 minutes before slicing—it will hold together beautifully and make serving a breeze.
How to Serve Potato Kugel Recipe
Garnishes
Sprinkling a little fresh chopped parsley or chives over the warm kugel can add a lovely pop of color and a touch of fresh flavor. Some like to add a dollop of sour cream or applesauce on the side for a creamy or sweet contrast that complements the savory richness perfectly.
Side Dishes
Potato kugel pairs wonderfully with hearty dishes such as roasted chicken, brisket, or even a vibrant vegetable stew. Its crispy texture and subtle onion sweetness make it a fantastic accompaniment for both festive holidays and simple family dinners.
Creative Ways to Present
Try serving the kugel in individual ramekins for a charming presentation, or cut it into small squares as finger food for gatherings. For an extra twist, layer it with caramelized onions or add a sprinkle of smoked paprika on top before baking for smoky depth and visual appeal.
Make Ahead and Storage
Storing Leftovers
Leftover potato kugel keeps nicely in the refrigerator stored in an airtight container for up to 3 days. When ready to enjoy, simply warm it gently to bring back the crispiness and flavor.
Freezing
This kugel freezes well too. Wrap cooled slices tightly in plastic wrap and place them in a freezer-safe container or bag. It will keep for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For the best texture when reheating, use a skillet or oven to warm your potato kugel slices. This method revives the crisp edges and warms the insides without making them watery, unlike the microwave.
FAQs
Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes add a natural sweetness and beautiful color. For best results, consider replacing half of the russets with sweet potatoes to keep a good balance of texture and flavor.
What is matzo meal and can I substitute it?
Matzo meal is ground matzo cracker used frequently during Passover to thicken dishes. If you’re not restricted by dietary needs, all-purpose flour works perfectly as a substitute to bind your kugel.
How do I make the kugel extra crispy?
Using a metal baking dish and ensuring you squeeze out all moisture from the grated potatoes and onions are essential. Also, preheating the baking dish with oil creates a sizzling crust as the mixture goes in, boosting crispiness.
Is potato kugel suitable for vegetarians?
Yes, this Potato Kugel Recipe is completely vegetarian, using no meat or animal-derived products aside from eggs, which many vegetarians include in their diets.
Can I prepare the potato mixture in advance?
You can grate and mix the potatoes and onions a few hours ahead, but it’s best to keep the mixture refrigerated and bake it fresh to maintain ideal texture and flavor.
Final Thoughts
Potato kugel is one of those dishes that feels like a warm hug on a plate—with crispy edges, tender insides, and a flavor that feels both familiar and special. This Potato Kugel Recipe is simple enough for a weeknight yet elegant for the holidays. I genuinely hope you enjoy making it as much as you enjoy eating it. Give it a try and see how this humble dish can become one of your favorite go-to comfort foods.
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Potato Kugel Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
- Diet: Vegetarian
Description
Potato Kugel is a classic Jewish side dish featuring crispy, golden grated potatoes and onions bound together with eggs and matzo meal or flour, baked to perfection. This comforting and traditional Passover recipe offers a delightful combination of textures and flavors, perfect for holiday meals or any family gathering.
Ingredients
Potato Kugel Ingredients
- 2 pounds russet potatoes, peeled
- 1 medium yellow onion
- 3 large eggs
- 1/4 cup matzo meal or all-purpose flour
- 1/3 cup vegetable oil, plus more for greasing
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with oil, then place it in the oven to heat while you prepare the kugel mixture, ensuring the oil is hot for crispiness.
- Grate Potatoes and Onion: Using a food processor or a box grater, grate the peeled potatoes and onion. Transfer the grated mixture to a clean kitchen towel and squeeze out as much liquid as possible to prevent sogginess in the kugel.
- Mix Ingredients: In a large bowl, whisk together the eggs, matzo meal (or flour), salt, and black pepper. Stir in the grated potato and onion mixture until all components are thoroughly combined and evenly coated.
- Add Oil to Baking Dish: Carefully remove the hot baking dish from the oven and pour in the 1/3 cup of vegetable oil, swirling to coat the bottom evenly and create a crispy base.
- Transfer Mixture and Bake: Immediately pour the potato mixture into the hot oiled dish and spread it evenly. Bake uncovered for 55 to 65 minutes, or until the top is deeply golden brown and crisp.
- Cool and Serve: Allow the kugel to cool for about 10 minutes before slicing into squares and serving warm.
Notes
- For added crispiness, use a metal baking dish instead of glass or ceramic.
- To achieve a fluffier texture, add a pinch of baking powder to the mixture.
- You can substitute sweet potatoes for part of the russets for a different flavor profile.
