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
Scale
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.
