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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

4.56 from 29 votes

A classic family recipe!

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Prep Time 10

Cook Time 50

Total Time 1

Course: Side Dish

Cuisine: Jewish, Kosher

Ingredients Method Notes

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)

Method

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've found that in larger ovens, it helps with getting that yummy crispiness).
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

Notes

Tip: If at some point during the cooking, you achieve the color you want, cover with aluminum foil for the remainder of the cook time. (I need to do this when I use my smaller oven because the kugel browns more quickly).

My family loves to dip the kugel in matbucha! I pulse fresh tomatoes for the matbucha with this food processor that I also use to grate the potatoes and onion for this potato kugel. It is large enough for all my recipes and small enough to put away in a cabinet when I need more counter space.

Tried this recipe?Let us know how it was!

0 comments

Jen April 7, 2023 5:17 pm

What size pan do you use to cook your Kugel in? Thank you for this recipe. So many of the recipes call for canola oil. I perfer eating olive oil. Do you see a difference in using the different oils?

Rebbetzin Unplugged April 23, 2023 2:36 pm

Hello Jen! Yes, I see a difference using olive oil. My family loves the taste. One can substitute any oil they prefer. This potato kugel can be made in a standard 9 x 13 inch pan, but you can also use a pan that’s a bit smaller and the finished kugel will just be a bit taller, but it will cook up well. Sometimes, I use this recipe to make two smaller kugels. Thanks for being in touch! You can also find me on https://www.instagram.com/RebbetzinUnplugged 🙏

Serel September 7, 2023 8:15 pm

Delicious kugel! I’ve tried many recipes. This yields the best texture and taste as well!

Rebbetzin Unplugged September 8, 2023 11:46 am

Thank you so much for your kind words! I’m thrilled to hear that you enjoyed the potato kugel recipe. It’s always a pleasure to share a dish that brings joy to others. Have you tried any other traditional recipes lately? I’d love to hear about your culinary adventures!

Rebbetzin Unplugged March 5, 2024 6:23 am

Wow, Serel! This makes me so happy! xo

Glenna December 8, 2023 9:15 pm

I know locshen Kugel can be served, warm or cold, but what about a potato kugel?

Rebbetzin Unplugged March 5, 2024 6:22 am

Great question, Glenna! I serve it hot on Friday night and then at room temperature on Shabbat afternoon, and it is delicious!

Rebbetzin Unplugged April 1, 2024 12:44 am

Great question, Glenna! I’d say it’s the same with potato kugel, it can be served hot or room temperature. I try to cook it as close to serving time as possible, but we all enjoy it at room temp too! Happy Passover! (Check out my Passover posts and free downloads too).

Mendel from florida April 7, 2024 4:42 am

Was the best potato kugel ever!!!!
A must try!!!!

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The Best Potato Kugel Recipe Ever