This cast iron baked potato kugel is super easy to prepare and a delight as a potato side dish. Simple, yet delicious, potato dish can be made ahead of time and is perfect for any occasion!
Why You Will Love This Potato Kugel
Potato Kugel is simple to make and can be tailored to ingredients you have on hand. You can add in different types of herbs, complementary minced vegetables, or spices to fit your taste. It's a great (no pun intended!) way to use up vegetables sitting in your bin.
Often a Passover and Hanukkah favorite, Potato Kugel will be a hit with guests year round!
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Potato Kugel Ingredients
- Russet potatoes
- Onion
- Salt
- Pepper
- Vegetable oil
- 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 a Traditional Potato Kugel
This traditional Jewish dish is easy to make, and it's sure to please everyone at your table. This potato kugel recipe has a step by step photo tutorial below. It's delicious any time, not just as a Passover potato kugel recipe.
Grate and Squeeze Potatoes
Start with potatoes that cook up mealy and dryer textured, like Russets.
- Grate the potatoes. Use a large dishtowel 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.
Mix together & Bake the kugel
Baking in a cast iron skillet will ensure a nice crispy potato kugel.
- In a separate bowl, beat the eggs, salt, and pepper, whisking until frothy.
- Mix the grated potatoes & egg mixture.
- Pour 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 is a classic Holiday dish often served with Air Fryer Rotisserie Chicken, Lime Marinated Flat Iron Steak, or Sous Vide Ribeye Steak. Garnish with sour cream or applesauce!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions
You're not limited to white potatoes! A Kugel can be made with grated sweet potatoes, parsnips, butternut squash, and even grated & squeezed zucchini. Try adding grated carrots with the potato kugel for a nice pop of color!
Variations
You can make endless variations of kugels. Mix in raisins, cinnamon, and egg noodles baked with some honey become a dessert!
- Add honey, and sweet spices for a sweet kugel.
- Noodle Kugel - Mix sweet potatoes or carrots with noodles.
Equipment
- Lodge Cast Iron baker or skillet
Any casserole dish is perfect for baking this potato kugel.
Top Tips
- Use Russet Potatoes as they bake up best.
- Add herbs or other vegetables to the mixture to add color or interest.
Frequently Asked Questions
That removes the excess water and lets this casserole bake up lighter, faster, and more evenly.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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📖 Recipe
Cast Iron Baked Potato Kugel
Equipment
Ingredients
- 4 lbs russet potatoes
- 1 large 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. Place the cast iron skillet in the oven to preheat also.
- Peel & 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 russet potatoes, 1 large onion, 1 tablespoon salt (for pulling out moisture during squeezing)
- Put â…“ of the potato mixture into the center of a large dishtowel. 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
- Remove the cast iron baker from the hot oven. Add olive oil to grease the inside of cast iron baker. Add the potato and egg mixture. 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 Russet Potatoes as they bake up best.
- Add herbs or other vegetables to the mixture to add color or interest.
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