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Traditional Potato Kugel (Kosher for Passover)


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.


Make the Kugel


Preheat oven to 450 degrees Fahrenheit.


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


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.


Photography and Styling by Baila Rochel Leiner