Simple Potato Kugel

Raizy Fried Raizy Fried
5.0 (4 reviews)
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Ahh… Potato kugel is one of the all-time Heimishe Comfort Foods! (My family pronounces it “kigel.”)

Here is the easiest, simplest, no-fail Potato Kugel recipe.

While I have many different recipes for different versions of potato kugel, this is the simplest and my weekly go-to. So many are intimidated by potato kugel – for no good reason.

Potato kugel doesn’t need to be complicated to be delicious.

This potato kugel is so easy, I end up making it most often. The recipe has got no onions, no need to heat oil, and it’s yummy! Try it and you’ll see.

Potato Kugel Notes and Hacks:

Use Seltzer: Seltzer instead of water gives Potato Kugel an incredibly fluffy texture.

Type of Potatoes: Use Idaho potatoes or Yukon Gold Potatoes. They each taste very different; I like both, but I prefer the rich flavor and creamy texture you get from Yukon Gold potatoes.

Super Time Hack: In the Simple Potato Kugel recipe, if you’re using Yukon Gold Potatoes, and you’re terribly short on time, you don’t even have to peel them. Just clean them very well and grate or shred them – you won’t taste the peels at all.

Check the directions for more hacks I use when I’m whipping up my Potato Kugel. I take advantage of my food processor and combine everything in the pan. No separate bowl needed!

Yield: 1 (9″ x 13″) pan

2h 30m 8
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Passover Parve

Contains: Egg

Directions

  1. Preheat oven to 450 degrees Fahrenheit.

  2. In the bowl of a food processor fitted with the S-blade, combine the eggs, oil, seltzer, salt, and pepper.

  3. Once the mixture is combined, pour it into a 9×13-inch pan.

  4. Remove the S-blade and fit the food processor with either the “C” fine shredding blade or “E” grating blade (depending on how you like your kugel, shredded or grated).

  5. Shred or grate the potatoes, then add them to the pan and mix well with the egg mixture already in the pan.

  6. Bake uncovered at 450 degrees Fahrenheit for one hour. Reduce the oven temperature to 350 degrees Fahrenheit and bake for another hour.

About

Notes:
If you enjoyed this recipe, explore all our classic kosher recipes, for all occasions.

Description:
This recipe was excerpted from Raizy’s book Lekoved Shabbos Kodesh.

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7 Comments

Molly •

Can this be made a glass pyrex dish? As apposed to a tin.

Raquel Malul Kosher.com Team •
Reply to Molly

Sure!

Leah Goldman •

i dont have the C or E blades. can i use the s blade to grate the potatoes or the shredding blade to shred the potatoes

Raquel Malul Kosher.com Team •
Reply to Leah Goldman

You can use the shredding blade to shred them instead.

Leah . •

Any idea how long i should cook for if i make in a muffin tin? Real metal, not foil

Raquel Malul Kosher.com Team •
Reply to Leah .

I would start with 20-25 min and go up from there in 5 min increments until ready.

Sherri Gross •

In Israel we have either white potatoes or red.potatoes. since you said it really makes a difference should I pass on this recipe because those are my only choices? And if ok to use, is one better than another or can we mix red and white ?
.

Goldy G Kosher.com Team •

Yes!