Potato Kugel

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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.


Potato Kugel

Potato 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.

  • Author: Kishka
  • Prep Time: :30
  • Cook Time: 1:00
  • Total Time: 1:30
  • Yield: 810 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: Jewish


Units Scale
  • 6 large idaho potatoes, peeled
  • 2 large onions, 1 diced and one quartered
  • 4 large eggs, lightly beaten
  • 5 tablespoons oil
  • 23 teaspoons salt
  • fresh ground pepper
  • 1/4 cup potato starch
  • 1 cup boiling water
  • 1/4 cup oil


  1. Preheat oven to 500 degrees.
  2. Saute diced onion until nicely caramelized and golden.
  3. While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
  4. Squeeze out liquid and place in a large mixing bowl.
  5. Process onions (don’t change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
  6. Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
  7. Sprinkle starch on top.
  8. Pour boiling water over starch and stir thoroughly.
  9. 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.
  10. Carefully pour mixture into pan and bake for 20 minutes.
  11. After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.


  • This recipe freezes very well.
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