Potato Kugel

Name: Potato Kugel
Prep time: PT20MIN
Cook time: PT1HOUR
Total time: PT1.5HOURS
Yield: 8 servings
Cuisine: Jewish
Ingredients: 5 lbs russet potatoes, peeled; 2 large onions; 4 large eggs, beaten; ⅓ cup potato starch; ⅓ cup schmaltz or vegetable oil, plus extra for the pan; 2 tsp salt; ½ tsp white pepper; ½ tsp garlic powder

Crispy on the outside, soft on the inside — a savory potato dish that's a staple of Passover and Chol HaMoed meals.

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Vegetarian Gluten-free

Prep: 20 min Cook: 1 hour Total: 1.5 hours 8 servings

📜 History & Significance

Kugel comes from the Yiddish word for 'ball' or 'sphere' — a reference to the dome shape of the original baked puddings. Potato kugel became essential to Ashkenazi Passover cooking because potatoes were the primary starch when bread was forbidden. Every family claims theirs is the best.

🥘 Ingredients

• 5 lbs russet potatoes, peeled
• 2 large onions
• 4 large eggs, beaten
• ⅓ cup potato starch
• ⅓ cup schmaltz or vegetable oil, plus extra for the pan
• 2 tsp salt
• ½ tsp white pepper
• ½ tsp garlic powder

👩‍🍳 Instructions

1Preheat oven to 400°F (200°C). Pour 2 tbsp oil into a 9x13 baking pan and place in the oven to heat.
2Grate potatoes and onions on the fine side of a box grater (or pulse in a food processor). Work quickly to prevent browning.
3Transfer to a clean kitchen towel and squeeze out as much liquid as possible — this is the secret to crispy kugel.
4In a large bowl, combine grated potatoes and onions with beaten eggs, potato starch, schmaltz, salt, pepper, and garlic powder.
5Carefully remove the hot pan from the oven. Pour the mixture into the sizzling oil — it should hiss.
6Spread evenly and drizzle a bit more oil over the top.
7Bake 1 hour until the top is deeply golden and crispy. Let cool 10 minutes before cutting into squares.

🔄 Variations

Individual Kugels

Bake in a greased muffin tin for crispy individual portions — great for seder plating.

Garlic Herb Kugel

Add roasted garlic and fresh rosemary for a modern twist.

Sweet Potato Kugel

Use sweet potatoes with cinnamon, nutmeg, and a touch of maple syrup for a sweeter version.

💡 Tips

Squeezing out the moisture is the single most important step for a crispy kugel.
Heating the oil in the pan first creates that irresistible crispy bottom.
Use russet (Idaho) potatoes — they have the right starch content.
Schmaltz gives the most traditional, rich flavor but oil is a fine substitute.