How to Make Kosher Potato Kugel (2024)

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Giora Shimoni

A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.

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Updated on 03/9/23

Tested by

Diana Rattray

Tested byDiana Rattray

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

Learn about The Spruce Eats'Editorial Process

Prep: 30 mins

Cook: 60 mins

Standing Time: 5 mins

Total: 95 mins

Servings: 10to 12 servings

Yield: 1 9-by-13-inch baking dish

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This kosher recipe for dairy-free (pareve) potato kugel made with potatoes, onions, and eggs is a classic. It can be eaten with a meat or dairy meal. Potato kugel is a staple Shabbat and holiday dish in Eastern European (Ashkenazi) Jewish cooking. It's sometimes called potato pudding, as kugel is Yiddish for pudding.

The best potato kugels are tender on the inside, crispy on the outside, and make the perfect side dish for roast chicken or brisket. There are lots of delicious variations on the classic potato kugel, some of which include carrots, zucchini, garlic, or a host of other vegetables. Many kugels are made with noodles, e.g., noodle kugel. But for many people, nothing beats a kugel like this one, made simply with russet potatoes, onions, and eggs. Purely vegetarian or vegan options are easy, too.

Kugel may seem confusing if you've never had it before, because it can be made sweet or savory, leading you to wonder if it's a side dish or dessert (it's the former). Additionally, many enthusiasts will argue it's equally delicious served hot, warm, or cold, but that's up to you. Regardless, this recipe shows potatoes, eggs, and onions at their very best for a satisfying casserole dish.

"This potato kugel was easy to mix and bake, and the flavor and texture were excellent. I used a food processor and about 5 pounds of potatoes, and it filled a 3-quart, 9-x-13-inch baking dish. It's a great choice for a holiday meal!" —Diana Rattray

A Note From Our Recipe Tester

Ingredients

1/2 cup vegetable oil, more for the baking dish
8 medium russet potatoes, about 4 to 5 pounds
2 medium onions
6 largeeggs
1/4 cup all-purpose flour
1 1/2 tablespoon kosher salt
See Also
Six Ways to Preserve Zucchini
1/2 to 1 teaspoon freshly ground black pepper
Sour cream, for garnish, optional
Chives, for garnish

Steps to Make It

Gather the ingredients.
Position a rack in the center of the oven and heat to 400 F / 200 C. Oil a 13 x 9 x 2-inch baking dish.
Using a box grater or food processor fitted with a shredding disc, coarsely grate the potatoes and onions.
Let stand for3 to 5 minutes, then place in a colander or clean tea towel and squeeze out any excess liquid.
In alarge bowl, beat together the eggs, oil, flour, salt, and pepper. Set aside.
Add the grated potatoes and onions to the egg-flour mixture. Mix with a large spoon until just smooth.
Pour the kugel batter into the prepared baking dish and smooth the top with a spatula.
Bake the kugel, uncovered, until it begins to turn golden brown, about 1 hour. When the kugel is done, a knife inserted in the center should come out clean.
Place the baking dish on a rack to cool slightly before cutting into squares.
Serve with a dollop of sour cream, if desired, and a sprinkle with chives. Enjoy.

Recipe Tips

Wring the potatoes in batches to ensure they are as dry as possible. Dry potatoes make a fluffier kugel.
Use schmaltz (rendered chicken fat) instead of oil for a richer flavor.

Recipe Variations

Use matzoh meal or potato starch instead of flour for a gluten-free potato kugel.
Add bright color with a grated sweet potato or 1 or 2 grated carrots.

How to Store and Freeze Potato Kugel

Cover the potato kugel and refrigerate it for up to 4 days. To reheat, put the kugel in a baking dish and let it stand at room temperature for 30 minutes. Heat in a 350 F oven, uncovered, until hot and crisp, about 15 minutes. The internal temperature should register at least 165 F on a food thermometer inserted into the center.

Kugel will also freeze well. Wrap it well, and then when you're ready to serve it again, reheat it in a very low oven (about 250 F) for 90 minutes to two hours.

Classic Kosher Potato Kugel Recipe (Pareve)

Nutrition Facts (per serving)
240	Calories
12g	Fat
28g	Carbs
7g	Protein

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Nutrition Facts
Servings: 10to 12
Amount per serving
Calories	240
% Daily Value*
Total Fat 12g	15%
Saturated Fat 2g	8%
Cholesterol 93mg	31%
Sodium 519mg	23%
Total Carbohydrate 28g	10%
Dietary Fiber 3g	10%
Total Sugars 2g
Protein 7g
Vitamin C 12mg	60%
Calcium 36mg	3%
Iron 2mg	10%
Potassium 683mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

Potato
kosher kugel
potato kugel
side dish

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