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Potato Kugel

Name: Potato Kugel
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings.
Cuisine: Jewish, North America, Mexican
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

2 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 40 min.

Makes

12 servings

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

Potato Kugel Recipe photo by Taste of Home

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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

Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper.
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

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.

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.

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. If you like this potato kugel recipe, try noodle kugel or a different variation like onion kugel, as suggested in our guide to kugel, next!

—Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

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