Go Back

Best Potato Kugel

This classic potato kugel is a delicious blend of crispy edges and a soft, flavorful interior, perfect for gatherings and weeknight dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Jewish
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large potatoes peeled and grated
  • 1 large onion grated
  • 3 large eggs beaten
  • 1/4 cup vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon baking powder
  • 1/4 cup all-purpose flour

Equipment

  • Large mixing bowl
  • Food processor or box grater
  • 9x13 inch baking dish
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Grease a 9x13 inch baking dish with vegetable oil.
  3. Grate the potatoes and onion using a food processor or box grater.
  4. Place grated potatoes and onion in a large bowl and let sit for about 10 minutes, then drain off excess liquid.
  5. In a separate bowl, whisk together the eggs, oil, salt, pepper, baking powder, and flour.
  6. Add the drained potato and onion mixture to the egg mixture and stir well.
  7. Transfer the mixture to the prepared baking dish, spreading it out evenly.
  8. Bake in the preheated oven for about 60 minutes or until the top is golden brown and crispy.
  9. Let the kugel rest for a few minutes before slicing.

Notes

This potato kugel pairs well with roasted meats, pickled vegetables, and applesauce.