If you have a soft spot for crispy, golden, comforting side dishes, this Potato Kugel Recipe is about to become your new go-to favorite. Imagine a luscious blend of grated potatoes and onions, bound with eggs and just enough flour to hold everything together, baked to perfection until the edges crisp up marvelously while the inside remains tender and flavorful. This traditional Jewish classic offers that perfect balance between simplicity and soul-warming goodness that will quickly earn a permanent spot on your table, especially during festive gatherings or cozy family dinners.
Ingredients You’ll Need
The magic of this Potato Kugel Recipe lies in its simplicity. Each ingredient plays a crucial role – from the starchiness of russet potatoes lending structure and softness, to the sharp bite of onion enhancing flavor depth. The eggs and flour create the perfect binding texture while the oil ensures a golden, crispy finish that will have everyone reaching for seconds.
- 6 medium russet potatoes (peeled): These provide a starchy yet creamy base essential for that classic kugel texture.
- 1 medium onion: Adds a subtle sweetness and a little bite that perfectly complements the potatoes.
- 3 large eggs: Bind the ingredients together and give the kugel a lovely richness.
- 1/4 cup all-purpose flour or matzo meal: Helps set the kugel and keeps it from falling apart when sliced.
- 1/3 cup vegetable oil (plus extra for greasing): Ensures a crisp, golden crust and moist interior.
- 1 1/2 teaspoons salt: Enhances all the natural flavors beautifully.
- 1/2 teaspoon black pepper: Adds just a hint of warmth and depth to the flavor profile.
How to Make Potato Kugel Recipe
Step 1: Prep and Grate
Start by preheating your oven to 375°F (190°C) and generously greasing a 9×13-inch baking dish with vegetable oil. Peel your potatoes and onion, then use a food processor or box grater to grate them finely. This step is where you set the stage for that signature texture — grated just right to meld into a cohesive, tender kugel.
Step 2: Remove Excess Moisture
The grated potato and onion mixture holds a lot of moisture, which can make your kugel soggy if not managed. Transfer this mixture into a clean kitchen towel or cheesecloth and squeeze out as much liquid as you can. This simple step guarantees a denser, crispier kugel, which is exactly what you want.
Step 3: Mix the Ingredients
In a large bowl, whisk together the eggs, flour (or matzo meal), salt, and pepper until smooth. Add the drained potato and onion mixture to this bowl and stir until every strand is coated. Finally, pour in the vegetable oil and mix well to distribute the oil evenly, helping with that incredible crust on baking.
Step 4: Bake to Golden Perfection
Pour your mixture into the prepared baking dish and spread it out evenly. Drizzle a little extra oil over the top to encourage maximum crispiness. Bake uncovered for 1 hour to 1 hour 15 minutes, until the top is deeply golden and crackling with crispiness, and the inside is fully cooked yet tender. Let it rest for 10 minutes before slicing so it sets nicely.
How to Serve Potato Kugel Recipe
Garnishes
Potato kugel is already full of flavor, but topping it with a dollop of sour cream or a spoonful of sweet applesauce brings wonderful contrast and freshness. A sprinkle of fresh herbs like chives or parsley can add a pop of color and a hint of herbaceous brightness.
Side Dishes
This dish plays beautifully alongside roasted chicken, brisket, or even a vibrant vegetable side. Its crispy and creamy qualities make it a versatile partner to many main dishes, especially during holiday meals or hearty family dinners.
Creative Ways to Present
If you want to impress, try baking the kugel in a cast iron skillet to get ultra-crispy edges, then cut it into wedges for a rustic presentation. You can also serve bite-sized kugel squares as tasty appetizers, perfect for gatherings where everyone will be eager to grab a piece.
Make Ahead and Storage
Storing Leftovers
Potato kugel keeps wonderfully in the refrigerator for up to 3 days. Store leftovers in an airtight container to maintain moisture and prevent it from drying out. It reheats well, making it a smart choice for busy weeknights or planned meals.
Freezing
You can freeze cooked kugel by wrapping it tightly in plastic wrap and foil or storing it in a freezer-safe container. Freeze for up to 2 months. Just thaw overnight in the fridge before reheating for that same delicious flavor and texture.
Reheating
To bring leftover or frozen Potato Kugel Recipe back to life, reheat it in a 350°F (175°C) oven for about 15-20 minutes, or until warmed through with the edges crisped up again. Avoid microwaving if you want to keep the crisp exterior.
FAQs
Can I use different types of potatoes for this Potato Kugel Recipe?
While russet potatoes are ideal for their starchy texture that crisps nicely, you could experiment with Yukon Gold for a creamier kugel, though it will be less crispy. Just avoid waxy potatoes that hold too much moisture.
Is matzo meal necessary or can I just use flour?
Both work well to bind the kugel. Matzo meal is traditional during Passover, whereas flour works all year around. Choose based on your dietary preferences or availability.
How do I make the Potato Kugel crispier?
Draining excess moisture is key. Also, baking in a preheated cast iron skillet and using extra oil on top before baking will give you beautifully crisp edges and a golden crust.
Can I prepare the Potato Kugel Recipe in advance?
Absolutely! You can mix everything, pour into the baking dish, cover, and refrigerate overnight. Then bake it fresh the next day for a convenient meal prep option.
Is this Potato Kugel Recipe vegetarian or vegan?
This recipe is vegetarian since it contains eggs, but not vegan. For a vegan version, you’d need to substitute eggs with flax eggs or another binding alternative and ensure no animal products are used.
Final Thoughts
Making this Potato Kugel Recipe is like inviting a little warmth and delicious tradition onto your plate. Trust me, once you experience the crispy golden outside and tender inside of this crowd-pleaser, it will quickly become a beloved staple in your cooking repertoire. Give it a try, share it with friends and family, and watch it disappear fast — this dish truly delivers comfort and joy in every bite.
Print
Potato Kugel Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
- Diet: Vegetarian
Description
Potato Kugel is a traditional Jewish baked side dish made from grated russet potatoes and onions, bound with eggs and flour or matzo meal, then baked until golden and crispy. Perfectly seasoned and boasting a satisfying crispiness on top, this savory kugel is ideal for Hanukkah or when served alongside roast chicken or brisket.
Ingredients
Potato Kugel Ingredients
- 6 medium russet potatoes, peeled
- 1 medium onion
- 3 large eggs
- 1/4 cup all-purpose flour or matzo meal
- 1/3 cup vegetable oil, plus extra for greasing and drizzling
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and generously grease a 9×13-inch baking dish with vegetable oil to prevent sticking and promote crisping.
- Grate Potatoes and Onion: Using a food processor or a box grater, grate the peeled potatoes and the onion. Transfer the grated mixture into a clean kitchen towel and squeeze firmly to remove as much liquid as possible, ensuring a crispier kugel.
- Mix Batter: In a large bowl, whisk together the eggs, flour or matzo meal, salt, and black pepper until smooth. Stir in the grated potatoes and onions until the mixture is evenly coated with the egg mixture.
- Add Oil: Pour 1/3 cup vegetable oil into the potato mixture and mix well to incorporate the oil evenly, which helps create a moist but crispy texture when baked.
- Transfer and Top: Spread the potato mixture evenly into the prepared baking dish. For an extra crispy crust, drizzle a little additional vegetable oil over the top of the kugel.
- Bake: Bake the kugel uncovered for 1 hour to 1 hour 15 minutes, or until the top is deeply golden brown and crispy, and the inside is fully cooked and set.
- Rest and Serve: Allow the kugel to rest for 10 minutes after baking to firm up before slicing. Serve warm alongside your favorite dishes or with sour cream or applesauce for a classic touch.
Notes
- For an even crispier texture, bake the kugel in a preheated cast iron skillet instead of a baking dish.
- This dish can be prepared in advance and reheated before serving.
- Potato kugel pairs wonderfully with sour cream, applesauce, or traditional Jewish main dishes like roast chicken or brisket.
