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Perfect Potato Kugel

Perfect Potato Kugel

Course: Side Dish
Cuisine: Dairy-free, Gluten-free, Kosher, Pescatarian, Vegetarian
Keyword: Entertaining, Husband-approved, Kid-friendly, Make-ahead, Nut-free, Shabbat, Wheat-free
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 9
Calories: 236kcal
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.
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Equipment

  • Food Processor

Ingredients

  • Spray oil
  • 4 Eggs
  • 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.

Notes

*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.

Nutrition

Sodium: 413.4mg | Sugar: 1.4g | Cholesterol: 82.7mg | Calories: 236kcal | Fat: 10.6g | Protein: 6.4g | Carbohydrates: 30.5g