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This old-world potato kugel transforms everyday ingredients into a delightfully crispy, warm dish that Jewish families have enjoyed for countless generations. You'll fall in love with the wonderful contrast of the crunchy, golden outer layer and the tender, tasty inside—it's perfect for family dinners or special gatherings.
I've been tweaking this kugel for two decades now, adjusting little things here and there until I got it just right. What began as something my grandma made every Passover has turned into a comfort food staple that even my fussiest kids ask for again and again.
Ingredients
- Russet potatoes: They make the perfect starchy foundation for a soft inside and crispy outside; grab firm ones without any green patches
- Large onion: Brings needed flavor and moisture; pick one that seems heavy when you hold it
- Eggs: They stick everything together; let them sit out a bit before using them
- All-purpose flour or matzo meal: Makes the mix thicker; go with matzo meal during Passover to keep it traditional
- Neutral oil: Creates that amazing crispy shell and rich taste; try avocado oil since it won't smoke at high heat
- Salt and pepper: These basic seasonings really let the potato flavor come through; kosher salt spreads more evenly
- Baking powder: You don't have to use it, but it makes things fluffier; just make sure it's fresh
Step-by-Step Instructions
- Preheat the Oven:
- Get your oven going at 375°F and at the same time, put your baking dish in there with plenty of oil. This key step helps create that amazing crispy bottom everyone loves. When you pour in your potato mix, the oil should be hot and shimmery but not smoking.
- Grate the Potatoes and Onion:
- After peeling, run your potatoes and onion through a food processor with the grater blade or use a box grater. Don't dawdle or your potatoes will turn brown. You want everything grated to about the same size with no big chunks for the best texture.
- Squeeze Out Moisture:
- Don't skip this part! Put all your grated stuff in a clean kitchen towel or cheesecloth and squeeze like crazy. Push out every drop of liquid you can. The drier your mix, the crunchier your kugel. You'll be shocked at how much water comes out.
- Mix the Ingredients:
- Beat your eggs in a big bowl until they're foamy, then dump in the squeezed-out potato mix, flour, seasonings, and baking powder if you're using it. Mix it all up well but don't overdo it. When you press some between your fingers, it should stick together.
- Heat the Oil:
- Warm up 1/3 cup oil in a small pot until it's hot but not smoking. This old trick helps jump-start the cooking and makes everything blend better. Pour it into your potato mix slowly while you stir so it spreads around evenly.
- Bake the Kugel:
- Pull your hot baking dish out of the oven and right away pour in your potato mix, spreading it flat. You should hear it sizzle when it hits the hot oil. Let it bake for an hour until the top turns a nice golden-brown. Try not to keep opening the oven door or you'll lose heat.
- Let It Rest:
- Once it's done, let your kugel sit for 10-15 minutes. This waiting time lets everything firm up inside so you can cut it cleanly. Don't worry, it'll stay hot during this time.
- Serve and Enjoy:
- Cut it into big squares or wedges and serve while it's still warm. You'll love how the crunchy outside contrasts with the soft inside—it's best when it's fresh from the oven.
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My grandma always said hand-grating the potatoes made them taste better. While I usually use my food processor now, sometimes I'll hand-grate them just to feel connected to her. There's something peaceful about the back-and-forth motion, and I can almost feel her hands guiding mine when I do it.
Make Ahead Tips
You can make your kugel up to a day before you need it. After baking, let it cool all the way down, cover it with foil, and stick it in the fridge. When you're ready to eat, warm it up in a 350°F oven for about 20 minutes until it's hot and crispy again. Don't use the microwave—it'll make your kugel soggy. You can also mix everything up and keep it in the fridge for a couple hours before baking, though it might turn a bit darker.
Common Substitutions
Need to skip the gluten? Potato starch works great instead of flour or matzo meal. Some folks like to add a couple tablespoons of sour cream to make it richer. You can swap in sweet potatoes for half the regular ones if you want something a bit sweeter with more color. To kick up the flavor, throw in a teaspoon of garlic powder or a couple minced garlic cloves.
Serving Suggestions
Potato kugel tastes amazing with brisket, roasted chicken, or as part of a Jewish holiday meal. For a complete dinner, serve it with a fresh green salad dressed in tangy vinaigrette to cut through the richness. During Passover, people usually have it alongside things like gefilte fish, matzo ball soup, and tzimmes. For a casual morning meal, top slices with some applesauce or sour cream and smoked salmon.
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This kugel brings together tradition and comfort in every bite, making special memories around your table each time you serve it.
Frequently Asked Questions
- → How can I make it fluffier?
Add a pinch of baking powder to the mix before cooking. It'll make it rise just enough for a light texture.
- → What oil works best?
Neutral oils like avocado, canola, or vegetable work great. Their mild flavor highlights the crispiness of the potatoes.
- → Can I prepare it in advance?
Yes, you can grate the onions and potatoes early and leave them in chilled water in the fridge. Put it all together when you're ready to cook.
- → How do I keep it from being soggy?
You'll need to squeeze out all the water from the grated potatoes and onion. Use a clean towel or cheesecloth for best results.
- → Can it be made gluten-free?
Sure, just trade regular flour for gluten-free flour or matzo meal if preferred.
- → How do I get it crispy on top?
Preheat the baking dish with oil in the oven until it's hot before adding your mixture. It'll start crisping the edges right away.