Sides
Classic Potato Kugel
Ingredients
- - 1.5 kg (3.3 lb) russet potatoes, peeled
- - 1 large onion
- - 4 large eggs
- - 1/2 cup neutral oil, plus extra for the pan
- - 1/3 cup matzo meal or fine breadcrumbs
- - 2 tsp salt
- - 1/2 tsp black pepper
- - 1/4 tsp baking powder
Method
- Preheat the oven to 200C (400F). Generously oil a 9x13 inch baking dish and place it in the oven to heat while you prepare the batter.
- Grate the potatoes and onion using a box grater or food processor. Transfer to a clean tea towel and squeeze out as much liquid as possible.
- In a large bowl, whisk the eggs with the oil. Stir in the grated potato and onion, matzo meal, salt, pepper and baking powder until evenly combined.
- Carefully remove the hot baking dish from the oven and pour in the batter - it should sizzle as it hits the pan, which helps create a crisp crust.
- Bake for 55-65 minutes, until deeply golden brown and crisp on top and around the edges.
- Let rest for 10 minutes before cutting into squares and serving warm.
Native Name: Kartoffel Kugel
Dietary Tags: Pareve, Kosher (Pareve, or Dairy if butter used)
Cultural Background: Potato kugel – a baked casserole of grated potato bound with egg – is one of the most enduring dishes of Eastern European Jewish cuisine, prized for its ability to be prepared before Shabbat and baked slowly overnight or served fresh from the oven. Its crisp, golden top and soft interior have made it a beloved side across generations.
Tips: Squeezing as much liquid as possible from the grated potatoes is the single most important step for a kugel that holds together and crisps properly rather than turning soggy.
Variations: Add grated carrot or a pinch of nutmeg for a subtly sweet variation. A dairy version can use melted butter in place of the oil for a richer flavour.
Storage: Keeps in an airtight container in the fridge for up to 4 days, or frozen (well-wrapped) for 2 months.
Reheating: Reheat squares in a 180C (350F) oven for 12-15 minutes to restore crispness; microwaving will soften the crust.
Nutrition: Approx. 220 kcal, 5 g protein, 11 g fat, 27 g carbohydrate per serving.
FAQs:
Q: Why did my kugel turn out soggy?
A: This is almost always from not squeezing enough liquid out of the grated potatoes before mixing – drain thoroughly in a tea towel.
Q: Can potato kugel be made ahead for Shabbat?
A: Yes – it's traditionally made ahead and can be kept warm or reheated the next day without losing its texture.
Q: Is potato kugel automatically pareve?
A: Yes, when made with oil rather than butter, it is pareve and can be served with either meat or dairy meals.