Why You’ll Love this Potato Kugel
When you’re on the hunt for the perfect side dish that never disappoints, this potato kugel recipe stands in a league of its own. I’ve served it at countless family gatherings, and the crispy exterior paired with the soft, creamy center always has everyone asking for seconds.
What makes it so special? The hand-grated potatoes create a texture that’s simply unmatched by food processors. Plus, it’s incredibly versatile—serve it alongside brisket for holidays or with a simple salad for weeknight dinners. Did I mention how amazing the leftovers taste? Trust me, you’ll be sneaking cold pieces from the fridge at midnight.
What Ingredients are in Potato Kugel?
A traditional potato kugel relies on simplicity, letting the humble potato shine as the star of the show. The magic happens when these basic ingredients come together to create something truly spectacular—a crispy exterior that gives way to a tender, savory center.
I’m always amazed at how just a handful of pantry staples can transform into such a comforting dish that feels like it should be much more complicated to prepare.
- 5 pounds Idaho potatoes
- 1 medium onion
- 1/4 to 1/2 cup olive oil
- 7 large eggs
- Salt and freshly ground black pepper, to taste
When shopping for this recipe, quality really does matter. Look for firm Idaho potatoes without any green spots or sprouts. The high starch content in Idaho potatoes creates that perfect texture we’re after.
As for the oil, while the recipe calls for olive oil, you could substitute schmaltz (rendered chicken fat) for an even more traditional flavor profile. And those eggs? They’re non-negotiable—they’re what binds everything together and creates that custardy interior that makes kugel so irresistible.
Can you imagine trying to cut into a beautiful golden kugel only to have it fall apart on your plate? Not on my watch.
How to Make this Potato Kugel
Making potato kugel is all about technique and timing. Start by preheating your oven to 350°F, then pour 1/4 to 1/2 cup of olive oil into a 9×13 inch baking pan. This oil serves double duty—it prevents sticking and creates that incredible crispy bottom that kugel lovers crave. Pop the oiled pan in the oven while you prepare the mixture, allowing the oil to get nice and hot.
Now for the main event: peeling and thoroughly washing 5 pounds of Idaho potatoes. I’m a firm believer in hand-grating both the potatoes and the onion, even though it takes a bit more elbow grease. The texture just isn’t quite the same when you use a food processor, though you certainly can if you’re short on time or patience.
Once grated, combine your potato-onion mixture with 7 eggs (this is what gives the kugel its structure) and season generously with salt and pepper. Here’s where the magic happens—pour most of the hot oil from the pan into your potato mixture and stir it through. This coats each strand of potato and leads to that perfect golden crispiness throughout.
Pour the potato mixture into the hot pan (careful, it’ll sizzle!), and smooth the top with a spatula. Into the oven it goes for 1-1/2 to 2 hours, depending on your texture preference. Want it more custardy in the middle? Stick to the shorter end of the baking time. Prefer a firmer, more well-done kugel that slices cleanly? Give it the full two hours.
The top should be deeply golden and crisp, almost amber in spots. Can you smell that? That’s the aroma of comfort food perfection wafting through your kitchen.
Potato Kugel Substitutions and Variations
The beauty of this classic potato kugel recipe lies in its adaptability.
I often swap sweet potatoes for half the russets when I want a touch of sweetness, or add grated zucchini for extra moisture.
Don’t have olive oil? Schmaltz (rendered chicken fat) gives an incredibly rich, traditional flavor that reminds me of my grandmother’s kitchen.
For a twist, try mixing in sautéed mushrooms, roasted garlic, or fresh herbs like dill or rosemary.
Dietary restrictions? Use potato starch and an egg replacer for a vegan version.
Want it spicy? A dash of paprika or cayenne works wonders.
What to Serve with Potato Kugel
Because potato kugel shines brightest with complementary dishes, I’ve spent years perfecting my Shabbat dinner pairings.
My go-to combination includes tender brisket with its rich gravy (trust me, that gravy soaking into the kugel edges? Heaven).
Add a bright Israeli salad for contrast—the cool cucumbers and tomatoes balance the hearty kugel perfectly.
When I’m feeling fancy, I serve roasted chicken with lemon and herbs alongside.
For vegetables, try roasted carrots with honey or a simple green bean almondine.
Need something acidic? Pickles or sauerkraut cut through the starchy goodness.
Final Thoughts
Now that we’ve explored the perfect pairings, I can’t help but reflect on what makes potato kugel such a beloved staple in my home.
The crispy edges, that soft interior, and the way my kitchen fills with that unmistakable aroma of potatoes and onions as it bakes—pure comfort.
I’ve made this recipe countless times, tweaking it along the way.
Sometimes I add more pepper, sometimes less oil.
The beauty of kugel? It’s forgiving. Make it your own.
