Potato kugel is such a classic Ashkenazi holiday and Shabbat dish, but I never grew up eating it. We had sweet and savory noodle kugels at my grandmothers house on Rosh Hashanah, but it wasn’t until I started dating my now-husband that I tasted and fell in love with potato kugel during the first Sukkot I spent with his family.
It wasn’t just any potato kugel, it was his grandmother’s potato kugel, Baba Billie of blessed memory. I ate my weight in rich brisket and kugels that holiday and learned my lesson about moderation of Ashkenazi food, no matter how delicious it may be. I still have flashbacks of that stomach ache.
I cannot take any credit for this recipe, it is 110% Baba Billie, and my husband who has worked to recreate the dish and write it down. I hope it will bring other kugel-less homes as much joy as it has brought mine.
Don’t get scared about the amount of oil in this dish, just embrace it. This is the kind of kugel you make only a few times during the year, and if you cut out the oil, it just won’t be the same.
Classic Potato Kugel Recipe
Prepare to fall in love with this classic Ashkenazi holiday and Shabbat dish.
- Total Time: 1 hour 30 minutes
- Yield: 8-10 servings
Ingredients
- 8 medium Yukon Gold potatoes, peeled and coarsely shredded
- 2 medium-large onions, coarsely shredded
- 5 large eggs
- ¾ cup matzah meal
- ½ Tbsp salt
- 2 tsp freshly ground black pepper
- 2 tsp garlic powder
- paprika for sprinkling
- thick sea salt
- ⅓ cup olive oil
Instructions
- Preheat oven to 375°F.
- When oven is preheated, add ⅓ cup olive oil to a 9×13 Pyrex dish and put into the oven to heat up.
- Whisk eggs together in a large bowl.
- Add shredded potato, onion, matzah meal, salt, pepper and garlic powder. Mix until combined.
- When oil has been heating about 10 minutes, remove from oven.
- Add a small spoonful of the potato mixture and if it starts sizzling, it is hot enough. If not, put it back in the oven for a few minutes.
- When oil is ready, add the entire potato mixture and spread in a even layer using an offset spatula or large spoon.
- Sprinkle sweet or hot paprika on top and a sprinkle of thick sea salt.
- Bake for 40-50 minutes until crispy around the edges and golden brown on top.
- Allow to cool slightly before cutting into squares. Serve warm or room temperature.
- Prep Time: 40 minutes
- Cook Time: 40-50 minutes
- Category: Side dish
- Method: Roasting
- Cuisine: Askenazi
- Diet: Vegetarian
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Ashkenazi
Pronounced: AHSH-ken-AH-zee, Origin: Hebrew, Jews of Central and Eastern European origin.
kugel
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.
Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
Does this hold up well if made ahead of time?
Yes, it can definitely be prepared a few days ahead of time, and also freezes well. Just make sure it is cooled completely before freezing.
I presume you gave to squeeze the excess water out of the potatoes and onions? Correct?
Actually, no!
Can I use preshredded frozen potatoes?
You could try it this way, but I have never tested it like this. If you make it, let us know how it turns out.
I made this for Rosh Hashanah dinner. It was the first time I’ve ever attempted kugel and it was PERFECT. All that oil made the outside deliciously crispy, and the inside was fully cooked. My whole family loved it (except my 16-year-old, who critiques everything I make as if they were a judge on Chopped). I bookmarked this page so I can come back to it on future holidays. THANK YOU for the great recipe and super-clear instructions!
Yay! We are so happy to hear that.
It is good idea. I support you.
Exclusive delirium
Quite right! So.
Haven’t made one in a long time.. and this made me want some.. like this recipe so will hang on to it.. only difference is that my Mom
And Bubbie put Schmaltz in the pan … z😋
Question: potatoes here (Oregon) can range from the very, very small to quite enormous. Can you provide a weight for the 8 potatoes?
This recipe calls for 8 medium potatoes.
Can you make this in a disposable aluminum pan (for each clean up) or is it best in a Pyrex glass dish?
The Pyrex aids the crisp (in addition to pre-heating the oil).
If I make this kugel, can I freeze it and serve it the following week? Should I bake it completely or not quite all the way before I freeze it? I don’t want it to get dried out.
What temperature should I warm it up, how long and what temperature? Thanks
I’d like to try this for the seders but it doesn’t say anything about squeezing the water out of the potatoes before mixing everything else in and then baking. Doesn’t this make it very watery and soggy? Thank you in advance and Chag Sameach.
Is there a tested substitute for eggs?
Afraid not, Gary.
Planning to make it today. Would this recipe work baked in ceramic dish?
If yes, would there be temperature or baking time difference?
Thanks.
This turned out fantastic. I was skeptical about heating the oil that way but it worked perfectly and the kugel didn’t stick. I drained (but didn’t squeeze) the potatoes and the onions and am glad I did. It kept the texture just right. I also liked the lower amount of salt used in this recipe. Often, potato kugels are very salty. This hit the mark with a little in the kugel and the sprinkling of salt on top.
It’s cooking away nicely, if u come anywhere nearly as good as mum used to make, uve done well. I miss her + her food, mums food can’t be touched
There is nothing like a mother’s food. We hope this nourished your body and soul, Wayne!