Potato kugel is one of the classic Shabbat dishes. And it seems everyone (and their Bubbe) has a home recipe for it. So... here’s mine! It’s simple, delicious and can be made in advance. This is one of the dishes that I always have made up in my freezer. You never know when you’ll need to pull out a kugel for guests. Potato kugel can withstand very long cooking times in the oven or on a warmer.I tend to stock my freezer up with Potato Kugels, especially before a yom tov. One of the greatest things I discovered is what I call "golden kugel." You make this recipe, but use yukon gold potatoes instead of russet potatoes. The kugel will come out a more yellowish shade and it has an awesome flavor. My family loves golden kugel and now often requests it specifically!
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Jump to RecipeServes: 9 Prep Time: 10 Minutes Cook Time: 2 Hours
Ingredients:
- Spray oil
- 4 Eggs
- ⅓ Cups Olive Oil
- 1 Tablespoon Kosher Salt
- 1 teaspoon Black Pepper
- ½ Onion, quartered
- 4 large Russet Potatoes
Instructions:
- Preheat oven to 350, Spray an 8x8 pan
- Beat together Eggs, Olive Oil, Kosher Salt and Black Pepper in a large bowl, Set Aside.
- After the egg mixture is ready, peel the potatoes, and rinse the peeled potatoes under cold water (to prevent browning). Immediately, quarter the potatoes and put them into the bowl of your food processor along with the onion chunks.
- Run the food processor until the potatoes and onions are the desired texture, anywhere from small bits to potato mush. Immediately, dump the potato onion mixture into the eggs.
- Combine by hand until the mixture is uniform in color. Pour the mixture into the prepared pan.
- Bake at 350 for 90 minutes ahead of time, then refrigerate (or freeze*). Reheat for 30 minutes before serving (or an hour if frozen). If you are not making in advance, then bake for 2 straight hours before serving. For overnight kugel, bake only one hour, then reduce heat to 200 overnight.
*HACK- you can have an overnight-style look and texture by baking for 2 hours, freezing, then warming again for an hour and a half.
Perfect Potato Kugel
Equipment
- Food Processor
Ingredients
- Spray oil
- 4 Eggs
- ⅓ Cups Olive Oil
- 1 Tablespoon Kosher Salt
- 1 teaspoon Black Pepper
- ½ Onion quartered
- 4 large Russet Potatoes
Instructions
- Preheat oven to 350, Spray an 8x8 pan
- Beat together Eggs, Olive Oil, Kosher Salt and Black Pepper in a large bowl, Set Aside.
- After the egg mixture is ready, peel the potatoes, and rinse the peeled potatoes under cold water (to prevent browning). Immediately, quarter the potatoes and put them into the bowl of your food processor along with the onion chunks.
- Run the food processor until the potatoes and onions are the desired texture, anywhere from small bits to potato mush. Immediately, dump the potato onion mixture into the eggs.
- Combine by hand until the mixture is uniform in color. Pour the mixture into the prepared pan.
- Bake at 350 for 90 minutes ahead of time, then refrigerate (or freeze*). Reheat for 30 minutes before serving (or an hour if frozen). If you are not making in advance, then bake for 2 straight hours before serving. For overnight kugel, bake only one hour, then reduce heat to 200 overnight.
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