Description
Potato Kugel is a traditional Jewish baked casserole made from grated potatoes, onions, eggs, and seasonings. This crispy and golden dish is perfect as a side for holiday meals or a comforting everyday side dish. The potatoes are squeezed dry to ensure a crispy texture, then baked until golden and delicious.
Ingredients
Scale
Potato Mixture
- 4 large potatoes, peeled and grated
- 1 medium onion, finely grated
- 3 large eggs, beaten
- 1/4 cup vegetable oil
- 1/4 cup matzo meal (or breadcrumbs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Garnish (optional)
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon paprika
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with a little oil to prevent sticking.
- Prepare the potatoes: After grating the potatoes, place them in a clean kitchen towel and vigorously squeeze out as much moisture as possible. This step is crucial for achieving a crispy texture when baked.
- Mix the ingredients: In a large bowl, combine the grated potatoes, grated onion, beaten eggs, vegetable oil, matzo meal, salt, black pepper, garlic powder, and onion powder. Mix thoroughly until all ingredients are fully incorporated and evenly distributed.
- Transfer to the baking dish: Pour the potato mixture into the prepared baking dish, spreading it out evenly. Press down gently to compact the mixture for even cooking and texture.
- Bake the kugel: Place the baking dish in the preheated oven and bake for 60 to 70 minutes, or until the top is nicely browned and crispy, and the kugel feels set in the center.
- Garnish and serve: Remove the kugel from the oven and sprinkle with chopped fresh parsley and paprika if using. Allow it to cool slightly before cutting into squares and serving warm.
Notes
- Be sure to squeeze out excess water from the grated potatoes for a crispier kugel.
- Matzo meal can be substituted with breadcrumbs if matzo meal is unavailable.
- For a dairy version, some recipes add sour cream or cottage cheese, but this recipe is pareve (dairy-free).
- Leftover kugel can be refrigerated and reheated in the oven or microwave.
- You can add herbs like dill or thyme for added flavor variations.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
