If you’re looking for the ultimate comfort food that’s both simple and spectacular, Potato Kugel is where childhood nostalgia meets golden, crispy perfection. This classic Jewish dish transforms humble ingredients—potatoes, onion, eggs, and a few pantry staples—into a side that’s irresistibly savory with a deeply satisfying crunch. Whether you’re making it for Shabbat, Passover, or just because, Potato Kugel serves up heartwarming flavor and familiar aromas that will make everyone at your table feel instantly at home.
Ingredients You’ll Need
What makes Potato Kugel so special is how each everyday ingredient plays a starring role. These basics come together to form a dish with gorgeous color, delightful texture, and rich taste—proof that great cooking is all about making simple things shine.
- Russet Potatoes (2 pounds, peeled): The starchiness of russet potatoes is key for crispy edges and tender insides.
- Medium Yellow Onion (1): Adding depth and a hint of sweetness, grated onion is an essential flavor booster.
- Large Eggs (3): Eggs hold everything together and give the kugel a light, cohesive texture.
- Matzo Meal or All-Purpose Flour (1/4 cup): This little bit of binder absorbs moisture and ensures the kugel slices beautifully.
- Vegetable Oil (1/3 cup, plus more for greasing): Hot oil is the secret to that irresistible, shatteringly crisp crust.
- Salt (1 1/2 teaspoons): Season generously—potatoes love salt, and you’ll notice the difference in every bite.
- Black Pepper (1/2 teaspoon): Adds just enough warmth and spice to balance the flavor.
How to Make Potato Kugel
Step 1: Heat the Oven and Baking Dish
Preheat your oven to 375°F (190°C) and generously grease a 9×13-inch baking dish with vegetable oil. Place the greased dish in the oven as it heats up. This step gives you a sizzling-hot surface, the trick to starting your Potato Kugel off nice and crispy—think of it as a head start on that golden crust.
Step 2: Grate Potatoes and Onion
Using a food processor or sturdy box grater, grate the potatoes and the onion. Place the mixture in a clean kitchen towel, gather the ends, and squeeze with all your might to wring out as much liquid as possible. The drier your mixture, the crisper your finished Potato Kugel will be.
Step 3: Mix the Kugel Base
In a large mixing bowl, whisk together the eggs, matzo meal (or flour), salt, and pepper. Add in the grated potato and onion, stirring until everything is evenly blended. This step fills your kitchen with that familiar potato-onion aroma and ensures the flavor is balanced in every bite.
Step 4: Sizzle and Bake
Carefully pull the hot baking dish from the oven and quickly pour in your 1/3 cup of vegetable oil, swirling to coat. Immediately add the potato mixture, spreading it out evenly and listening for that telltale sizzle—your signal of imminent crispiness. Slide the dish back in the oven and bake for 55 to 65 minutes, until the top is deeply golden and crackling crisp.
Step 5: Cool and Serve
Let your masterpiece cool for a good 10 minutes before slicing. This resting time makes it easier to cut clean squares and helps the flavors settle — trust me, it’s worth the wait!
How to Serve Potato Kugel
Garnishes
Give your Potato Kugel an extra flourish with a shower of fresh chives, parsley, or dill. A sprinkle of flaky salt just before serving wakes up every crisp edge and brings out the kugel’s natural savory notes.
Side Dishes
Potato Kugel pairs beautifully with roasted chicken, brisket, or a simple green salad. For dairy meals, serve it with sour cream or a dollop of creamy Greek yogurt—there’s nothing quite like the contrast of hot, crunchy kugel and cool, tangy topping.
Creative Ways to Present
Try baking individual minis in a muffin tin for a fun twist at parties, or layer slices with smoked salmon and capers for a gourmet brunch spread that’ll wow any crowd. Potato Kugel is as versatile as your imagination allows!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Potato Kugel tightly in foil or transfer to an airtight container. It’ll keep in the fridge for up to 4 days while still tasting fantastic—perfect for snacking or quick sides throughout the week.
Freezing
Need to make ahead? No problem! Once cooled, slice the kugel and freeze portions between layers of parchment. Pop them in a freezer bag and your Potato Kugel will keep for up to 2 months with no loss of flavor or texture.
Reheating
To revive that fresh-baked crispness, reheat slices in a 375°F oven for 10 to 15 minutes until piping hot and deliciously crunchy on the edges again. The microwave works in a pinch, but you’ll miss out on those golden bits!
FAQs
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Swapping some or even all of the russet potatoes for sweet potatoes gives the Potato Kugel a slightly sweet, earthy flavor and a gorgeous color. Just keep the technique the same and you’re set.
Do I have to use matzo meal, or will flour work?
Either matzo meal or all-purpose flour will do the trick. If you’re making Potato Kugel for Passover, use matzo meal to keep it traditional and gluten-free.
What kind of pan is best for extra-crispy kugel?
A metal baking dish is your secret weapon for a shatteringly crisp Potato Kugel. Glass or ceramic dishes work fine, but nothing beats metal for those deep golden edges.
Can I prep the potatoes in advance?
You can grate the potatoes and onion a couple hours ahead—just keep them tightly wrapped in the fridge and squeeze out liquid again before mixing them in. For longer storage, soak grated potatoes in cold water to prevent browning, but drain and dry thoroughly for best results.
How do I know when my Potato Kugel is fully baked?
Your kugel is done when the top is an even, deep golden color, the edges are crisp, and a knife inserted in the center comes out hot and steamy. Don’t be shy about letting it bake until those corners get extra crunchy!
Final Thoughts
If you’ve never made Potato Kugel at home, now’s the perfect time to discover how a handful of basic ingredients can turn into something truly unforgettable. Whether you’re feeding a holiday crowd or just craving something cozy, Potato Kugel always brings people together around the table. Give it a try—and get ready for those “can I have seconds?” requests!
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Potato Kugel Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Potato Kugel recipe is a traditional Jewish side dish that is crispy on the outside and fluffy on the inside. Made with grated potatoes, onions, eggs, and seasoning, it’s a classic dish perfect for holidays or any gathering.
Ingredients
Potato Kugel:
- 2 pounds russet potatoes (peeled)
- 1 medium yellow onion
- 3 large eggs
- 1/4 cup matzo meal or all-purpose flour
- 1/3 cup vegetable oil (plus more for greasing)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with oil and place it in the oven to heat.
- Prepare potato mixture: Grate the potatoes and onion, squeeze out excess liquid. Whisk together eggs, matzo meal (or flour), salt, and pepper. Combine with potato mixture.
- Bake: Pour oil in the hot baking dish, add the potato mixture, and bake for 55–65 minutes until golden and crisp.
- Serve: Let cool for 10 minutes before slicing and serving.
Notes
- For extra crispiness, use a metal baking dish.
- Add a pinch of baking powder for a fluffier texture or substitute sweet potatoes for part of the russets.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 2g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
