Over the years, many of you have asked which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life. If you buy something through one of those links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks!
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
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
