Side Dish

The Best Potato Kugel Recipe Ever

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This delicious traditional potato kugel recipe will make everyone happy around the table.

It is often served on Shabbat as a dinner side dish or as a side for lunch the following day. This cozy, comfort food is an Ashkenazi Jewish recipe that will have everyone feeling at home.

I usually double this potato kugel recipe. This way, there is one for Shabbat and one for Friday afternoon so everyone can “Taste a little bit of Shabbat” before Shabbat actually begins.

The Best Potato Kugel Ever

4.89 from 9 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
A classic family recipe!

Ingredients

  • 6 potatoes
  • 1 onion
  • 3 beaten eggs
  • 1/3 cup flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons extra virgin olive oil
  • 1/4 teaspoon baking powder
  • 2 teaspoons vegetable oil to heat in pan (optional)

Instructions 

  • Grate potatoes and onion with a food processor like the one in the notes or by hand
  • Squeeze out a little of the liquid
  • Place in a large mixing bowl
  • Add remaining ingredients, except for vegetable oil.
  • Mix well
  • Heat vegetable oil in an empty baking pan. This helps cook the bottom of the kugel. (I actually don't use the extra oil, but some prefer it).
  • Carefully remove the pan and pour in the mixed kugel ingredients.
  • Gently smooth out the top of the kugel with a spatula or back of a tablespoon.
  • Bake at 350F / 175C for approximately 45 minutes to an hour depending on your oven

Notes

Tip: If at some point during the cooking, you achieve the color you want, cover with aluminum foil for the remainder of the cook time. (I need to do this when I use my smaller oven because the kugel browns more quickly).
My family loves to dip the kugel in matbucha!  I pulse fresh tomatoes for the matbucha with this food processor that I also use to grate the potatoes and onion for this potato kugel.  It is large enough for all my recipes and small enough to put away in a cabinet when I need more counter space. 
Course: Side Dish
Cuisine: Jewish, Kosher
Keyword: kugel, potato, recipes, Shabbat, side dishes

4 Comments

  1. What size pan do you use to cook your Kugel in? Thank you for this recipe. So many of the recipes call for canola oil. I perfer eating olive oil. Do you see a difference in using the different oils?

    • Rebbetzin Unplugged Reply

      Hello Jen! Yes, I see a difference using olive oil. My family loves the taste. One can substitute any oil they prefer. This potato kugel can be made in a standard 9 x 13 inch pan, but you can also use a pan that’s a bit smaller and the finished kugel will just be a bit taller, but it will cook up well. Sometimes, I use this recipe to make two smaller kugels. Thanks for being in touch! You can also find me on https://www.instagram.com/RebbetzinUnplugged 🙏

  2. 5 stars
    Delicious kugel! I’ve tried many recipes. This yields the best texture and taste as well!

    • Rebbetzin Unplugged Reply

      Thank you so much for your kind words! I’m thrilled to hear that you enjoyed the potato kugel recipe. It’s always a pleasure to share a dish that brings joy to others. Have you tried any other traditional recipes lately? I’d love to hear about your culinary adventures!

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