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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.
5 pounds potatoes
1 onion (optional)
7 eggs
7/8 cup oil
1 tablespoon salt
1/4 teaspoon pepper
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
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I added a little more oil, salt, and pepper, and it was amazing!
potato pudding can you freeze potato pudding
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
Potato kugel question Why does the potato kugel some weeks get jelly-like in the middle?
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.
This happens to me as well. The center is often thick and congealed. Any suggestions?
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.
how many potatoes??
can you freeze potato pudding
Delicious!