Classic Potato Kugel

This classic potato kugel recipe transforms simple ingredients into a crispy, comforting dish that's been gracing Jewish tables for generations. The contrast between the golden, crunchy exterior and the soft, flavorful interior makes it irresistible for family gatherings or weeknight meals.

I've been making this kugel recipe for over 20 years, tweaking it slightly each time until I found the perfect balance. What started as my grandmother's Passover tradition has become my go-to comfort food that even my pickiest eaters request regularly.

Ingredients

• Russet potatoes: Provide the perfect starchy base for a fluffy interior and crispy exterior; look for firm potatoes without green spots
• Large onion: Adds essential flavor and moisture; choose one that feels heavy for its size
• Eggs: Act as the binding agent that holds everything together; use room temperature eggs for best results
• All-purpose flour or matzo meal: Thickens the mixture; use matzo meal during Passover for a traditional approach
• Neutral oil: Creates that signature crispy crust and rich flavor; avocado oil works wonderfully for its high smoke point
• Salt and pepper: These simple seasonings let the potato flavor shine through; use kosher salt for better distribution
• Baking powder: Optional but adds extra lightness; check that it's fresh for maximum effect

Step-by-Step Instructions

Preheat the Oven:

Heat your oven to 375°F while simultaneously preheating your baking dish with a generous coating of oil. This critical step creates that coveted crispy bottom crust that defines a great kugel. The oil should be shimmering hot but not smoking when you add the potato mixture.

Grate the Potatoes and Onion:

Process the peeled potatoes and onion using either a box grater or food processor with the grating attachment. Work quickly to prevent the potatoes from oxidizing and turning brown. The consistency should be uniform without large chunks for the best texture.

Squeeze Out Moisture:

This step cannot be overlooked. Place the grated mixture into a clean kitchen towel or cheesecloth and wring out every possible drop of liquid. Apply significant pressure as the drier your mixture, the crispier your kugel will be. You may be surprised by how much liquid comes out.

Mix the Ingredients:

Thoroughly beat the eggs in a large bowl until frothy, then incorporate the squeezed-out potato mixture, flour, seasonings, and baking powder if using. Mix thoroughly but gently to maintain some texture. The mixture should hold together when pressed between your fingers.

Heat the Oil:

Warm the 1/3 cup oil in a small saucepan until just hot but not smoking. This warm oil technique is a traditional method that helps to jumpstart the cooking process and creates a more cohesive texture. Pour it slowly into the potato mixture while stirring to distribute evenly.

Bake the Kugel:

Carefully remove the preheated baking dish from the oven and immediately pour in the potato mixture, spreading it evenly. The mixture should sizzle when it hits the hot oil. Bake for a full hour, watching for that perfect golden-brown crust to form on top. Resist the urge to open the oven frequently as this drops the temperature.

Let It Rest:

Allow the finished kugel to rest for 10 to 15 minutes after baking. This resting period is essential as it allows the interior to set properly and makes slicing much cleaner. The kugel will maintain its heat during this time.

Serve and Enjoy:

Cut into generous squares or wedges and serve while still warm. The contrast between the crispy exterior and tender interior is at its peak when freshly made.

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My grandmother always insisted on hand grating the potatoes, claiming it created a superior texture. While I've modernized with a food processor, I still occasionally hand grate when I want to connect with her memory. The rhythmic motion of grating becomes almost meditative, and I swear I can feel her guiding my hands.

Make Ahead Tips

Potato kugel can be fully prepared up to 24 hours before serving. After baking, allow it to cool completely, then cover with foil and refrigerate. When ready to serve, reheat in a 350°F oven for about 20 minutes until heated through and crispy again. For the best texture, avoid microwaving which can make the kugel soggy. You can also prepare the mixture and keep it in the refrigerator for up to 2 hours before baking, though it may darken slightly.

Common Substitutions

If you need to make this recipe gluten-free, potato starch works excellently in place of the all-purpose flour or matzo meal. For a dairy addition, some traditions include adding 2 tablespoons of sour cream to the mixture for extra richness. Sweet potatoes can replace up to half the regular potatoes for a slightly sweeter, more colorful variation. To add more flavor dimension, include 1 teaspoon of garlic powder or 2 cloves of minced fresh garlic.

Serving Suggestions

Potato kugel pairs beautifully with brisket, roasted chicken, or as part of a traditional Jewish holiday spread. For a complete meal, serve alongside a fresh green salad with a bright vinaigrette to balance the richness. During Passover, it's typically served with other traditional dishes like gefilte fish, matzo ball soup, and tzimmes. For a casual brunch, top wedges with a dollop of applesauce or sour cream and smoked salmon.

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This kugel is a timeless dish that brings comfort and tradition to the table, creating cherished memories with every bite.

Frequently Asked Questions

→ How can I make potato kugel fluffier?

For a fluffier texture, consider adding a small amount of baking powder to the potato mixture. It helps create a lighter structure as it bakes.

→ What type of oil is best for this dish?

Neutral oils like vegetable, canola, or avocado oil work best for this kugel, as they won't overpower the flavors and contribute to a crispy crust.

→ Can I prepare the dish ahead of time?

Yes, you can grate the potatoes and onion, then store in water in the refrigerator for a few hours. Assemble and bake closer to serving time for freshness.

→ What should I do to prevent a soggy kugel?

Squeeze out as much moisture as possible from the grated potatoes and onion by using a clean kitchen towel or cheesecloth before mixing the ingredients.

→ Can I make this dish gluten-free?

Yes, you can substitute the all-purpose flour with a certified gluten-free flour blend or matzo meal if it's suitable.

→ How do I get the crust crispy?

Preheating the greased dish in the oven before adding the potato mixture ensures a crispy crust. This step helps the edges cook faster upon contact.