Potato Kugel

    • Prep Time
    • 15 mins
    • Cook Time
    • 45 mins
    • Yield
    • 1 dish
    • Difficulty Level

What is kugel?

Kugel is a baked Ashkenazi Jewish casserole, usually made from either noodles or potatoes.

The kugel was originally a savory casserole made from bread. The first recipe dates back 800 years to Germany. In recent years, bread has been replaced with noodles or potatoes, and eggs are now incorporated as well.

In the 19th century, Jersualemites combined caramelized sugar and black pepper in a noodle kugel that is now known as Jerusalem Kugel, which is very popular and served on the Sabbath as a side to cholent.

Another variation is a Romanian dish called Baba Acolo. It is made with noodles, and can include cheese. My family has always made this kind of kugel.

This week I made a potato kugel. I love potatoes. For me, anything with potatoes is great. This kugel is the perfect side to anything. There is nothing better than a freshly baked kugel—crispy on the outside, moist and creamy on the inside.

Some Hasidic Jews believe that eating kugel on Shabbat brings special spiritual blessings, particularly if that kugel is served at the table of a Hasidic Rebbe.

So give yourself and your family some extra blessings this Shabbat with some freshly made kugel!

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Ingredients

  • 4 large potatoes, peeled
  • 1 large onion, peeled
  • 3 eggs, beaten
  • 4 tbsp flour or matzo meal
  • 2 tsp salt
  • 1 tsp pepper
  • 1/4 cup oil or melted schmaltz
  • 1 tbsp breadcrumbs

Instructions

  • 1. Preheat oven to 375 degrees Fahrenheit.
  • 2. Grate potatoes and onions either by hand or in a food processor and mix well. Squeeze all the liquid out of the mixture. Work in batches or use a sieve, pressing down on the potatoes and onions to get rid of all excess liquid.
  • 3. In a large bowl, combine the potato mixture with eggs. Add flour or matzo meal a tablespoon at a time and stir thoroughly. Add salt and pepper, mix well.
  • 4. Pour batter into a lightly oiled roasting pan. Drizzle oil or schmaltz over the top and sprinkle with breadcrumbs.
  • 5. Bake, uncovered, for 45-60 minutes, or until golden brown. Reduce the heat and allow kugel remain in the oven until ready to serve.

Instructions

  • 1. Preheat oven to 375 degrees Fahrenheit.
  • 2. Grate potatoes and onions either by hand or in a food processor and mix well. Squeeze all the liquid out of the mixture. Work in batches or use a sieve, pressing down on the potatoes and onions to get rid of all excess liquid.
  • 3. In a large bowl, combine the potato mixture with eggs. Add flour or matzo meal a tablespoon at a time and stir thoroughly. Add salt and pepper, mix well.
  • 4. Pour batter into a lightly oiled roasting pan. Drizzle oil or schmaltz over the top and sprinkle with breadcrumbs.
  • 5. Bake, uncovered, for 45-60 minutes, or until golden brown. Reduce the heat and allow kugel remain in the oven until ready to serve.

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  • Average Rating

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