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Classic Potato Kugel

Classic Potato Kugel
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Classic Potato Kugel is a warm, comforting dish that combines simple pantry ingredients to create a crispy, golden exterior with a soft, tender interior. Perfect for holidays or cozy family dinners, this traditional recipe brings generations of flavor and nostalgia to your table with versatile customization options and satisfying textures.

Ingredients

Scale

Main Ingredients

  • 4 large Russet potatoes, peeled and grated
  • 1 large onion, peeled and grated
  • 3 large eggs, beaten
  • 3 tablespoons flour or matzo meal
  • 3 tablespoons oil or schmaltz
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare Your Ingredients: Peel and grate the potatoes and onions, then soak them in cold water for several minutes to remove excess starch and prevent browning. This step ensures a lighter texture and prevents the kugel from becoming too dense.
  2. Drain and Squeeze: Drain the grated mixture thoroughly, using a cheesecloth or a clean kitchen towel to squeeze out as much liquid as possible. Removing moisture is key to achieving a crispy, golden crust during baking.
  3. Mix the Batter: Combine the drained potatoes and onions with beaten eggs, flour or matzo meal, oil (or schmaltz), and seasonings in a large bowl. Stir gently until all ingredients are evenly incorporated without overmixing.
  4. Transfer to Baking Dish: Grease a baking dish well to prevent sticking, then spread the kugel mixture evenly. Smooth the top to promote even browning and bake in a preheated oven at 350°F (175°C) for about 1 hour or until the top is golden and crisp.
  5. Cool and Serve: Allow the kugel to cool slightly before cutting it into squares or scoops. This resting time helps it set and makes serving easier, while preserving its delicious texture.

Notes

  • Grate finely using the small side of a box grater or a food processor for the best texture.
  • Dry grated potatoes thoroughly to avoid sogginess and achieve a crispy crust.
  • Mix gently to keep the kugel light and tender; avoid overmixing.
  • Use schmaltz for traditional flavor depth or high-quality oil for a lighter version.
  • Monitor baking closely near the end to prevent over-browning or drying out.

Nutrition

Keywords: potato kugel, classic kugel recipe, traditional Jewish dish, potato casserole, comfort food, holiday side dish, gluten free potato kugel

Find it online: https://dishesbylina.com/classic-potato-kugel/