Classic Potato Kugel
A golden, crispy-edged traditional Jewish potato casserole that is the ultimate comfort food for any holiday table.
Ingredients
- •5 lbs (2.25kg) Russet potatoes, peeled
- •2 large yellow onions, peeled
- •4 large eggs, lightly beaten
- •1/2 cup (120ml) neutral oil (such as vegetable or canola)
- •1/3 cup (45g) all-purpose flour or matzo meal
- •1 tablespoon kosher salt
- •1 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish generously with oil.
- 2
Using a food processor with the grating disk, shred the potatoes and onions. If you prefer a smoother texture, use the fine grating disk; for more texture, use the coarse one.
- 3
Place the shredded mixture into a clean kitchen towel and squeeze out as much liquid as possible; this is the secret to a crispy kugel.
- 4
In a large mixing bowl, combine the squeezed potato-onion mixture with the beaten eggs, oil, flour, salt, and pepper. Mix thoroughly until well combined.
- 5
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- 6
Bake for 60 minutes, then reduce the heat to 350°F (175°C) and bake for another 30 minutes until the top is deep golden brown and the edges are crispy.
- 7
Let the kugel rest for at least 15 minutes before slicing to allow it to set properly.
💡 Chef tips
- For a deeper flavor, heat the oil in the baking dish in the oven for 5 minutes before adding the potato mixture; this creates an immediate crust on the bottom.
- You can prepare the kugel up to 24 hours in advance and keep it refrigerated; reheat it in a 350°F oven until warmed through to regain the crispness.
- If you want to keep this gluten-free, substitute the flour with an equal amount of potato starch or fine matzo meal.
✅ How it should turn out
The finished kugel should have a deeply browned, crunchy top and edges, with a tender, savory interior that smells of caramelized onions and roasted potatoes.