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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
- 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)
- 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