Celebrate Passover with this delicious and easy potato kugel. It's the perfect side for you're holiday celebration.
Golden brown, crispy on the edges, with a fluffy interior, it's perfect for your Seder table or any special occasion.
Made with simple ingredients like potatoes, onions, and eggs, it's easy to prepare, and it's even gluten free.
Why You'll Love This Recipe
Made with a blend of grated potatoes, onions, and spices, it's baked to golden brown perfection, delivering a satisfyingly crispy exterior and a fluffy interior.
The aroma and flavor will fill your home with holiday spirit, creating a welcoming atmosphere for family and friends to gather and celebrate.
This kosher Passover kugel isn't just a dish; it's an experience that embodies the essence of the holiday.
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Ingredients
Unlike traditional kugel recipes, this one uses potato starch instead of matzoh meal, making it an Passover holiday food item accessible to everyone, and just as delicious.
Try out adding in different types of herbs, complementary minced or shredded vegetables, and additional spices to fit your taste. It's a great (no pun intended!) way to use up vegetables sitting in your bin.
- Russet potatoes, peeled and shredded.
- Large Onion, grated
- Salt
- Pepper
- Schmaltz (rendered chicken fat) or Vegetable oil.
- Large Eggs
- Chives or scallions
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Kugel
With just a few simple food items that you probably already have on hand, you can have a delicious and satisfying kugel ready in no time.
Grating the potatoes might seem like a chore, but it's the secret to achieving that melt-in-your-mouth, fluffy texture for this kugel.
And the rest? Simply combine, mix, and bake!
- Preheat the oven to 400 F. Grease a 2 quart casserole or baking pan, and set aside.
- Grate the potatoes. Use a large linen towel to squeeze out the excess water into a bowl. Grate the onions next and mix with the potatoes.
- Let the white starch settle at the bottom of the bowl, drain off the water part. Add the starch to the grated potatoes.
- In a separate bowl, beat the eggs, salt, and pepper, whisking until frothy.
- Mix the grated potatoes and egg mixture.
- Pour the kugel mixture into a greased baking dish, or the cast iron pan.
- Bake for 55 minutes, or until crispy and golden brown.
- Garnish with your favorite herbs.
Serving Suggestions
This Passover-friendly potato kugel is the perfect side for your festive meal. It's baked to golden perfection for a satisfying and flavorful holiday side.
Enjoy warm with your favorite Passover holiday food dishes for a delicious and memorable holiday celebration.
Serve kugel piping hot with roasted chicken, beef brisket, or lamb. It's also delicious garnished with sour cream or applesauce!
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Substitutions and Variations
- Add your favorite spices, such as garlic powder, onion powder, or paprika.
- Mix in chopped vegetables, like sweet potato, parsnips, butternut squash or zucchini, for additional flavor and texture.
- Top the kugel with a sprinkle of chopped fresh herbs, like parsley or chives, for a touch of brightness.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this kugel recipe.
Use any shallow baking dish or casserole to bake this potato kugel.
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Storage Options
Cooked potato kugel can be stored in an airtight container in the refrigerator for up to 4 days.
Allow the kugel to cool completely. Wrap tightly with plastic wrap and then aluminum foil.
Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a preheated oven at 350°F (175°C) until warmed through.
To reheat, thaw the frozen kugel overnight in the refrigerator and then reheat it in the oven or microwave as described above.
Top Tips
- Use Russet potatoes as they bake up best.
- Add herbs or other vegetables to the mixture to add color or interest.
- Baking in a cast iron skillet will ensure an extra crispy potato kugel.
Frequently Asked Questions
That removes the excess water and lets this kugel bake up lighter, faster, and more evenly.
The best way to grate the potatoes is to use a food processor fitted with the shredding blade. This will ensure that the potatoes are grated finely and evenly.
The kugel is done when it is golden brown and a toothpick inserted into the center comes out clean.
More Delish Ideas
Potato Kugel
Ingredients
- 4 lbs potatoes
- 1 onion
- 1 tablespoon salt (for pulling out moisture during squeezing)
- 1 teaspoon salt (for cooking)
- ½ teaspoon black pepper
- 6 eggs
- 3 tablespoon olive oil
- 2 tablespoon chives (or any herb of choice)
Instructions
- Preheat your oven to 400 degrees F. Grease a 2 quart casserole.
- Peel and rinse the potatoes. Trim the onion into chunks. Using a food processor, grate the potatoes and the onion. Transfer to a large bowl and toss with 1 tablespoon salt.4 lbs potatoes, 1 onion, 1 tablespoon salt (for pulling out moisture during squeezing)
- Put â…“ of the potato mixture into the center of a large linen towel. Bring the ends of the towel together and twist the ball of potato mixture tight so that the water drips out into another bowl. Empty the squeezed potato mixture into a mixing bowl. Repeat until all the potato mixture is squeezed.
- It the bowl of potato liquid, the white starch will settle to the bottom. Drain off the clear liquid, and save the starchy portion to add back to the bowl of squeezed, grated potatoes.
- Whisk together the eggs, 1 teaspoon salt, and ground pepper. Pour into bowl of squeezed, grated potato mixture. Stir to blend.1 teaspoon salt (for cooking), 6 eggs, ½ teaspoon black pepper
- Add the potato and egg mixture to the prepared casserole. Place in oven to bake for 55 minutes. Top should be crispy and center will be tender. Garnish with chopped chives or green scallions, and serve while hot with sour cream or applesauce.3 tablespoon olive oil, 2 tablespoon chives
Notes
- Use Russets as they bake up best.
- Add herbs or other vegetables to the mixture to add color or interest.
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