Go Back
family friendly potato kugel recipe

Traditional Potato Kugel

This classic potato kugel features a golden crispy exterior that gives way to a tender, savory center. Hand-grated potatoes create an unmatched texture that's perfect for family gatherings, holiday meals, or simple weeknight dinners. The humble ingredients come together to create a comforting dish that's sure to become a family favorite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 8 people
Course: Side Dish
Cuisine: Jewish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 7 large eggs
  • 1 medium onion
  • 1/4 to 1/2 cup olive oil or schmaltz (rendered chicken fat) for more traditional flavor
  • 5 pounds Idaho potatoes firm, without green spots
  • to taste salt and freshly ground black pepper

Equipment

  • 9x13 inch baking pan
  • Box grater
  • Mixing bowl

Method
 

  1. Preheat your oven to 350°F.
  2. Pour 1/4 to 1/2 cup of olive oil into a 9x13 inch baking pan. Place the oiled pan in the oven while preparing the mixture, allowing the oil to get hot.
  3. Peel and thoroughly wash the potatoes.
  4. Hand-grate the potatoes and onion for the best texture (though a food processor can be used if necessary).
  5. In a large mixing bowl, combine the grated potato-onion mixture with the eggs. Season generously with salt and pepper.
  6. Carefully remove the hot pan from the oven and pour most of the hot oil from the pan into your potato mixture. Stir thoroughly to coat the potato strands.
  7. Pour the potato mixture into the hot pan (it will sizzle) and smooth the top with a spatula.
  8. Bake for 1-1/2 to 2 hours, depending on your texture preference. For a more custardy center, bake for less time; for a firmer kugel that slices cleanly, bake the full two hours.
  9. The kugel is done when the top is deeply golden and crisp, almost amber in spots.
  10. Allow to cool slightly before slicing and serving.

Notes

For the best results, use starchy Idaho potatoes which create the perfect texture. Hand-grating is recommended over using a food processor for an authentic texture, though it requires more effort.
This kugel can be made ahead and reheated. It actually tastes amazing cold from the refrigerator as leftovers. Store in an airtight container for up to 4 days.
For variations, try substituting half the potatoes with sweet potatoes, or add grated zucchini, sautéed mushrooms, roasted garlic, or fresh herbs like dill or rosemary.