An Ashkenazi Jewish classic, Potato Kugel is a beloved savory dish typically served on Shabbat and Yom Tov. This delightful casserole is made from a base of potatoes and onions, combined with eggs and baked for a few hours. Its golden-brown exterior gives way to a creamy and soft center, releasing the inviting scent of onion throughout your home.
Potato kugel is a traditional Jewish dish that is loved for its delicious flavor and comforting texture. Made with grated potatoes, eggs, onion, and a blend of seasonings, this dish is a staple in Jewish cuisine and is often served as a side dish or a main dish.
Potato kugel is a versatile dish that can be made in a variety of ways, from savory to sweet. Some versions are made with a crispy golden crust, while others have a soft and creamy texture. It can also be flavored with ingredients like garlic, herbs, and spices to add extra depth of flavor.
Check out: Culinary Chronicles: A Diverse Collection of Cookbooks
In addition to its delicious taste, potato kugel is also a great dish for busy weeknights, as it can be prepared in advance and baked just before serving. It’s also a crowd-pleaser, making it the perfect dish to bring to potlucks or family gatherings.
Whether you’re looking for a classic Jewish dish to enjoy with your family or a simple and satisfying dish to feed a crowd, potato kugel is a recipe that is sure to please. So why not give it a try and see for yourself why this dish has been a staple in Jewish cuisine for generations! This recipe is taken word for word from “Kosher by Design,” a great cookbook by Susie Fishbein.
Not quite what you are looking for? Try these other delicious potato recipes: Slow Cooker Garlic Parmesan Potatoes, Lyonnaise Potatoes or Fried Smashed Potatoes with Lemons.
PrintPotato Kugel
Potato Kugel is a baked casserole with potatoes and onions. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov.
- Prep Time: :30
- Cook Time: 1:00
- Total Time: 1:30
- Yield: 8–10 1x
- Category: Side Dish
- Method: Oven
- Cuisine: Jewish
Ingredients
- 6 large idaho potatoes, peeled
- 2 large onions, 1 diced and one quartered
- 4 large eggs, lightly beaten
- 5 tablespoons oil
- 2 –3 teaspoons salt
- fresh ground pepper
- 1/4 cup potato starch
- 1 cup boiling water
- 1/4 cup oil
Instructions
- Preheat oven to 500 degrees.
- Saute diced onion until nicely caramelized and golden.
- While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
- Squeeze out liquid and place in a large mixing bowl.
- Process onions (don’t change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
- Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
- Sprinkle starch on top.
- Pour boiling water over starch and stir thoroughly.
- Pour 1/4 cup of oil into a 9×13 baking pan and heat in oven for about a minute. Do not allow oil to burn.
- Carefully pour mixture into pan and bake for 20 minutes.
- After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.
Notes
- This recipe freezes very well.