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Potato Kugel

The Best Potato Kugel Ever

4.56 from 29 votes
A classic family recipe!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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
 

  1. Grate potatoes and onion with a food processor like the one in the notes or by hand
  2. Squeeze out a little of the liquid
  3. Place in a large mixing bowl
  4. Add remaining ingredients, except for vegetable oil.
  5. Mix well
  6. 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).
  7. Carefully remove the pan and pour in the mixed kugel ingredients.
  8. Gently smooth out the top of the kugel with a spatula or back of a tablespoon.
  9. 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. 
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