Potato Kugel

Potato Kugel

Grated potatoes and onions bake into a crisp-edged, tender-centered casserole.

Total 1 hr 40 min Makes 8 slices Calories 285/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat

This classic Jewish side dish combines coarsely grated potatoes and onions bound with eggs and matzo meal, then baked in hot oil until the edges turn deeply golden and crisp while the interior stays soft. It is a staple at Shabbat and holiday tables, especially during Passover and Hanukkah, and pairs well with roasted meats or a dollop of applesauce.

Ingredients

  • 5 pounds russet potatoes, peeled
  • 1 large onion, peeled
  • 4 large eggs, beaten
  • 1/2 cup matzo meal
  • 1/2 cup vegetable oil, divided
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon baking powder

Method

  1. Preheat the oven to 400°F. Pour 1/4 cup of the vegetable oil into a 9x13-inch baking pan and place it in the oven to heat while you prepare the potatoes.

  2. Grate the potatoes and onion coarsely using a box grater or food processor fitted with a grating attachment.

  3. Transfer the grated potatoes and onion to a fine-mesh strainer or clean kitchen towel and squeeze firmly to remove as much liquid as possible.

  4. In a large bowl, combine the squeezed potatoes and onion with the beaten eggs, matzo meal, remaining 1/4 cup oil, salt, pepper, and baking powder. Mix until evenly combined.

  5. Carefully remove the hot baking pan from the oven and pour in the potato mixture, spreading it evenly to the edges. The oil should sizzle on contact.

  6. Bake until the top is deeply golden and crisp and the edges have pulled slightly from the pan, 60 to 75 minutes.

  7. Let the kugel rest for 10 minutes before slicing into squares and serving.

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    Potato Kugel

    This classic Jewish side dish combines coarsely grated potatoes and onions bound with eggs and matzo meal, then baked in hot oil until the edges turn deeply golden and crisp while the interior stays soft. It is a staple at Shabbat and holiday tables, especially during Passover and Hanukkah, and pairs well with roasted meats or a dollop of applesauce.

    1 hr 40 min 8 slices 285 cal

    Ingredients

    • 5 pounds russet potatoes, peeled
    • 1 large onion, peeled
    • 4 large eggs, beaten
    • 1/2 cup matzo meal
    • 1/2 cup vegetable oil, divided
    • 2 teaspoons kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1/4 teaspoon baking powder

    Method

    1. 1

      Preheat the oven to 400°F. Pour 1/4 cup of the vegetable oil into a 9x13-inch baking pan and place it in the oven to heat while you prepare the potatoes.

    2. 2

      Grate the potatoes and onion coarsely using a box grater or food processor fitted with a grating attachment.

    3. 3

      Transfer the grated potatoes and onion to a fine-mesh strainer or clean kitchen towel and squeeze firmly to remove as much liquid as possible.

    4. 4

      In a large bowl, combine the squeezed potatoes and onion with the beaten eggs, matzo meal, remaining 1/4 cup oil, salt, pepper, and baking powder. Mix until evenly combined.

    5. 5

      Carefully remove the hot baking pan from the oven and pour in the potato mixture, spreading it evenly to the edges. The oil should sizzle on contact.

    6. 6

      Bake until the top is deeply golden and crisp and the edges have pulled slightly from the pan, 60 to 75 minutes.

    7. 7

      Let the kugel rest for 10 minutes before slicing into squares and serving.