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
Scale
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
