Traditional Potato Kugel (Kosher for Passover)

5
(5)
  • Cooking and Prep: 2.5 h
  • Serves: 12
  • Contains:

Potato Kugel is perhaps one of the most classic Ashkenazi Jewish dishes. It has graced many a Shabbat table for hundreds of years. It also is a traditional Passover recipe. Many families have their own version that they swear by, but this original version is the building block for all those variations as it is from the famous Nitra Cookbook. Don't shy away from grating your potatoes by hand, as in this recipe. It really makes a difference.

Ingredients (6)

Main ingredients

Start Cooking

Make the Kugel

  1. Preheat oven to 450 degrees Fahrenheit.

  2. Mix eggs, oil, salt and pepper. Grate potatoes and onion into egg mixture. Mix well.

  3. Pour into a 9- x 13-inch pan. Bake at 450 degrees for one hour, reduce heat to 350 degrees Fahrenheit and bake another hour.

Credit

Photography and Styling by Baila Rochel Leiner



  • Devorah  Fingerer

    how many potatoes??
    Posted by famjam |2021-09-03 10:02:56
    Replies:
    0
    0
  • Norman  Greenspan

    potato pudding

    can you freeze potato pudding
    Posted by norm2958 |August 3, 2021
    Replies:
    D. Schiff
    Yes you can freeze potato pudding/Kugel. To warm it up: just put it straight from the freezer into a 350-375 degrees oven for 1-1 1/2 hours. NO DEFROSTING BEFOREHAND
    Posted by D. Scchiff|August 3, 2021
    0
    1
  • Norman  Greenspan

    can you freeze potato pudding
    Posted by norm2958 |2021-08-03 13:45:58
    Replies:
    0
    0
  • Michal Meyer

    Posted by M.Meyer |2021-04-02 12:26:06
    Replies:
    0
    0
  • Michal Meyer

    Delicious!
    Posted by M.Meyer |2021-04-02 12:26:23
    Replies:
    0
    0
  • shimon sandler

    Posted by shimsand |2021-03-10 14:42:54
    Replies:
    0
    0
  • shimon sandler

    Posted by shimsand |2021-03-10 14:42:58
    Replies:
    0
    0
  • Rachelle Kugler

    Posted by I❤️Recipes |2020-07-10 15:08:59
    Replies:
    0
    0
  • Simie Buchler

    Potato kugel question

    Why does the potato kugel some weeks get jelly-like in the middle?
    Posted by sbuchler |February 23, 2018
    Replies:
    Chaia Frishman
    HI Simie, I LOVE the jelly like consistency, some people don't. It really depends on your oven and the quality of the potatoes you use. Potato kugel is so moody. I would say to add an egg so it's fluffier and maybe start on higher temp and lower towards the end to cook through. HOpe that helps.
    Posted by Chaiaadmin|February 23, 2018
    Devorah
    This happens to me as well. The center is often thick and congealed. Any suggestions?
    Posted by devorah1990|May 3, 2018
    Chaia Frishman
    I would bake it at a lower temp and then raise to a higher one, but it might get grey that way. We bake it at 400 and lower to 350.
    Posted by Chaiaadmin|May 4, 2018
    0
    3
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Devorah  Fingerer

    how many potatoes??
    Posted by famjam |2021-09-03 10:02:56
    Replies:
    0
    0
  • Norman  Greenspan

    can you freeze potato pudding
    Posted by norm2958 |2021-08-03 13:45:58
    Replies:
    0
    0
  • Michal Meyer

    Delicious!
    Posted by M.Meyer |2021-04-02 12:26:23
    Replies:
    0
    0
Please Log in to ask a question Write your question here POST
  • Norman  Greenspan

    potato pudding

    can you freeze potato pudding
    Posted by norm2958 |August 3, 2021
    Replies:
    D. Schiff
    Yes you can freeze potato pudding/Kugel. To warm it up: just put it straight from the freezer into a 350-375 degrees oven for 1-1 1/2 hours. NO DEFROSTING BEFOREHAND
    Posted by D. Scchiff|August 3, 2021
    0
    1
  • Simie Buchler

    Potato kugel question

    Why does the potato kugel some weeks get jelly-like in the middle?
    Posted by sbuchler |February 23, 2018
    Replies:
    Chaia Frishman
    HI Simie, I LOVE the jelly like consistency, some people don't. It really depends on your oven and the quality of the potatoes you use. Potato kugel is so moody. I would say to add an egg so it's fluffier and maybe start on higher temp and lower towards the end to cook through. HOpe that helps.
    Posted by Chaiaadmin|February 23, 2018
    Devorah
    This happens to me as well. The center is often thick and congealed. Any suggestions?
    Posted by devorah1990|May 3, 2018
    Chaia Frishman
    I would bake it at a lower temp and then raise to a higher one, but it might get grey that way. We bake it at 400 and lower to 350.
    Posted by Chaiaadmin|May 4, 2018
    0
    3
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