|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 3g||10%|
|Total Sugars 2g|
|Vitamin C 12mg||60%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This kosher recipe for dairy-free (pareve) potato kugel made with potatoes, onions, and eggs is a classic. It can be eaten with a meat or dairy meal. Potato kugel is a staple Shabbat and holiday dish in Eastern European (Ashkenazi) Jewish cooking. It's sometimes called potato pudding, as kugel is Yiddish for pudding.
The best potato kugels are tender on the inside, crispy on the outside, and make the perfect side dish for roast chicken or brisket. There are lots of delicious variations on the classic potato kugel, some of which include carrots, zucchini, garlic, or a host of other vegetables. Many kugels are made with noodles, e.g., noodle kugel. But for many people, nothing beats a kugel like this one, made simply with russet potatoes, onions, and eggs. Purely vegetarian or vegan options are easy, too.
Kugel may seem confusing if you've never had it before, because it can be made sweet or savory, leading you to wonder if it's a side dish or dessert (it's the former). Additionally, many enthusiasts will argue it's equally delicious served hot, warm, or cold, but that's up to you. Regardless, this recipe shows potatoes, eggs, and onions at their very best for a satisfying casserole dish.
"This potato kugel was easy to mix and bake, and the flavor and texture were excellent. I used a food processor and about 5 pounds of potatoes, and it filled a 3-quart, 9-x-13-inch baking dish. It's a great choice for a holiday meal!" —Diana Rattray
1/2 cup vegetable oil, more for the baking dish
8 medium russet potatoes, about 4 to 5 pounds
2 medium onions
6 large eggs
1/4 cup all-purpose flour
1 1/2 tablespoon kosher salt
1/2 to 1 teaspoon freshly ground black pepper
Sour cream, for garnish, optional
Chives, for garnish
Steps to Make It
Gather the ingredients.
Position a rack in the center of the oven and heat to 400 F / 200 C. Oil a 13 x 9 x 2-inch baking dish.
Using a box grater or food processor fitted with a shredding disc, coarsely grate the potatoes and onions.
Let stand for 3 to 5 minutes, then place in a colander or clean tea towel and squeeze out any excess liquid.
In a large bowl, beat together the eggs, oil, flour, salt, and pepper. Set aside.
Add the grated potatoes and onions to the egg-flour mixture. Mix with a large spoon until just smooth.
Pour the kugel batter into the prepared baking dish and smooth the top with a spatula.
Bake the kugel, uncovered, until it begins to turn golden brown, about 1 hour. When the kugel is done, a knife inserted in the center should come out clean.
Place the baking dish on a rack to cool slightly before cutting into squares.
Serve with a dollop of sour cream, if desired, and a sprinkle with chives. Enjoy.
- Wring the potatoes in batches to ensure they are as dry as possible. Dry potatoes make a fluffier kugel.
- Use schmaltz (rendered chicken fat) instead of oil for a richer flavor.
- Use matzoh meal or potato starch instead of flour for a gluten-free potato kugel.
- Add bright color with a grated sweet potato or 1 or 2 grated carrots.
How to Store and Freeze Potato Kugel
Cover the potato kugel and refrigerate it for up to 4 days. To reheat, put the kugel in a baking dish and let it stand at room temperature for 30 minutes. Heat in a 350 F oven, uncovered, until hot and crisp, about 15 minutes. The internal temperature should register at least 165 F on a food thermometer inserted into the center.
Kugel will also freeze well. Wrap it well, and then when you're ready to serve it again, reheat it in a very low oven (about 250 F) for 90 minutes to two hours.