Please enter the email you’re using for this account.
No matter how many years and recipes pass, potato kugel will always be our anchor.
Yields 1 9×13-inch (23×33-centimeter) pan
6 eggs
1 scant cup oil, such as Heaven & Earth Avocado Oil
1 tablespoon Gefen Salt
1 onion
4 to 4 and 1/2 pounds (1.8–2 kilograms) Yukon Gold potatoes
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place eggs, oil, and salt into a 9×13-inch (23×33-centimeter) glass or foil pan set over a baking sheet and beat with a fork to combine.
Blend onion in the food processor using the S-blade until finely shredded, then remove and transfer to the pan. Shred potatoes using the fine shredder blade and add them to the pan. Mix well to combine. (I like to mix it with gloved hands so no egg pools on the bottom.)
Place the pan in the oven and bake at 400 degrees Fahrenheit (200 degrees Celsius) for half an hour, then lower the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for another two hours.
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Do you have to peel the potatos?