Classic Potato Kugel
A comforting, golden-brown Jewish staple that features a crispy, caramelized exterior and a soft, savory interior.
Ingredients
- •5 lbs Russet potatoes, peeled and grated
- •2 large yellow onions, grated
- •4 large eggs, lightly beaten
- •1/2 cup neutral oil (such as canola or vegetable)
- •1/3 cup matzo meal or all-purpose flour
- •1 tablespoon kosher salt
- •1 teaspoon freshly ground black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish generously with oil.
- 2
Place the grated potatoes and onions into a large colander or cheesecloth and squeeze out as much liquid as possible; this is the secret to a non-soggy kugel.
- 3
In a large mixing bowl, combine the squeezed potatoes and onions with the eggs, oil, matzo meal, salt, and pepper until well incorporated.
- 4
Pour the mixture into the prepared baking dish and spread it out evenly, pressing down slightly.
- 5
Bake for 60 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 30 minutes until the top is deep golden brown and crispy.
- 6
Allow the kugel to rest for at least 15 minutes before slicing to ensure it sets properly.
💡 Chef tips
- For the best texture, use a food processor with a coarse grating blade to get uniform shreds.
- You can prepare the mixture ahead of time, but add the salt just before baking to prevent the potatoes from releasing too much excess water.
- Leftovers store perfectly in the refrigerator for up to 3 days and can be reheated in the oven to regain their crispiness.
✅ How it should turn out
The finished kugel should have a dark, crunchy crust that gives way to a tender, savory center with a rich, onion-forward flavor.