|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.
If you've never had it before, 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.
8 medium potatoes
2 medium onions
6 large eggs
1/2 cup vegetable oil
1/4 cup all-purpose flour
1 heaping tablespoon salt
1/2 to 1 teaspoon freshly ground black pepper
Sour cream, for garnish, optional
Chives, for garnish
Gather the ingredients.
Heat the oven 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 just until smooth.
Pour the kugel batter into the prepared baking dish and smooth the top with a spatula.
Bake the kugel, uncovered, in the heated oven for 1 hour, or until golden brown on top. 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 to serve.
Serve with a dollop of sour cream and a sprinkle with chives if desired. Enjoy.
How to Store and Freeze Potato Kugel
Potato kugel keeps well in the refrigerator for four to five days, as long as it's covered. You can eat a cold slice right out of the fridge, or reheat it in a 350 F oven, uncovered so the top can crisp, until hot.
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.