Potato Kugel

Total Time

Prep: 20 min. Bake: 40 min.

Makes

12 servings

Updated: Aug. 22, 2023
The secret to keeping your potatoes their whitest in your potato kugel is to switch back and forth when grating the potatoes and onion in your food processor or box grater. —Ellen Ruzinsky, Yorktown Heights, New York

Ingredients

  • 2 large eggs
  • 1/4 cup matzo meal
  • 2 teaspoons kosher salt
  • Dash pepper
  • 6 large potatoes (about 4-3/4 pounds), peeled
  • 1 large onion, cut into 6 wedges
  • 1/4 cup canola oil

Directions

  1. Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper.
  2. In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.
Potato Kugel Tips

What is the best type of potato to use for potato kugel?

Russet potatoes are the best choice for potato kugel, and will best withstand the bake time. Red and gold potatoes are softer, and will become very creamy in this recipe without achieving the desirable, crispy top. Learn more about the different types of potatoes.

Can you grate the potatoes without a food processor?

Absolutely. If you don’t have a food processor, simply shred the potatoes with a hand grater or mandoline placed over a bowl. Be aware that when potatoes are cut or grated, they release a starch that causes them to oxidize and turn gray or brown. The good news is it’s easy to keep potatoes from browning. One trick that many Jewish cooks swear by is to shred the potatoes alternatively with onions, which will help minimize the darkening. Another popular method is to submerge the grated potatoes in a bowl of cold water, drain them well, and pat dry before mixing them with the seasoned egg mixture.

How can you get crispy edges when making potato kugel?

The high baking temperature helps give this potato kugel a crispy top. For an even crispier top, substitute rendered chicken fat, or schmaltz, for the canola oil. If you want crispy edges on every serving of potato kugel, try baking individual portions in muffin tins for approximately 25 to 30 minutes.

What do you serve with potato kugel?

Potato kugel is a Jewish dish that's eaten year-round, and commonly served as a side dish during Passover. You can enjoy it on its own, or add a dollop of sour cream or applesauce if desired. Serve potato kugel alongside your favorite Passover entrée, such as brisket or roasted chicken. Consider these delicious Passover side dishes and desserts to complete your menu.

How do you store potato kugel?

If you’re lucky enough to have leftover potato kugel, store it covered in the refrigerator for up to 4 days. Reheating uncovered in the oven will crisp up the top and edges again.

Can you freeze potato kugel?

Definitely! Although kugel is best enjoyed hot out of the oven, it can easily be prepped ahead and frozen until the day you plan to serve it. For best results, allow the kugel to cool completely before freezing. Wrap it well and store in the freezer for up to 1 month. If you like this potato kugel recipe, try noodle kugel or a different variation like onion kugel next.

Catherine Ward, Taste of Home Prep Kitchen Manager and Amy Glander, Taste of Home Book Editor

Nutrition Facts

1 serving: 210 calories, 6g fat (1g saturated fat), 35mg cholesterol, 515mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 5g protein.