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
Scale
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.
