Classic Potato Kugel (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 medium russet potatoes (approximately 2.5 lbs), peeled
02 -
1 large onion
03 -
4 large eggs
04 -
1/4 cup all-purpose flour or matzo meal
05 -
1/3 cup neutral oil (vegetable, canola, or avocado oil), plus extra for greasing
06 -
1 1/2 teaspoons salt, or to taste
07 -
1/2 teaspoon black pepper
08 -
1/2 teaspoon baking powder (optional, for a fluffier texture)
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Generously grease the 9×13-inch baking dish with oil and place the greased dish in the oven to heat.
02 -
Using a box grater or food processor, grate the peeled potatoes and onion. Transfer the grated mixture to a large bowl.
03 -
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible to prevent a soggy texture.
04 -
In a large mixing bowl, whisk the eggs until well beaten. Add the grated potatoes and onion, flour (or matzo meal), salt, pepper, and baking powder (if using). Mix thoroughly until combined.
05 -
In a small saucepan, heat the 1/3 cup of oil until warm but not smoking. Carefully pour the warm oil into the potato mixture and stir to combine.
06 -
Using oven mitts, carefully remove the hot baking dish from the oven. Pour the potato mixture into the dish, spreading it evenly. Bake for 1 hour, or until the top is golden brown and crispy, and the center is set.
07 -
Once baked, remove the kugel from the oven and let it cool for 10-15 minutes to set.
08 -
Cut the Potato Kugel into squares or wedges and serve warm.