Description
This Classic Potato Kugel recipe is the ultimate comfort food with crispy edges and a tender, savory center. Perfect as a side dish or main, it’s easy to make, feeds a crowd, and reheats beautifully. Learn how to make this traditional Jewish potato casserole with simple ingredients and step-by-step instructions.
Ingredients
2 ½ pounds potatoes 2 medium onions 3 large eggs ¼ cup flour or matzo meal 1 teaspoon salt ½ teaspoon black pepper ½ cup vegetable oil (divided)
Instructions
1. Peel and grate the potatoes using a box grater or food processor. Place them in a large mixing bowl. Grate the onions directly into the bowl with the potatoes, mixing them to prevent discoloration. Beat the eggs and add them to the potato-onion mixture. Sprinkle in flour or matzo meal, salt, and pepper. Stir until evenly combined. Preheat oven to 375°F (190°C). Pour half the oil into a baking dish and heat it in the oven for 5 minutes. Carefully pour the potato mixture into the hot dish, smooth the top, and drizzle the remaining oil over. Bake for about 1 hour, or until the top is golden brown and crisp. Serve hot.
Notes
Let the kugel rest for 10 minutes before slicing to help it set. You can substitute Yukon Gold potatoes for a richer flavor. Reheat leftovers in the oven to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg