Kugel is a quintessentially Jewish dish that is best described as a baked pudding. The dish originated over 800 years ago in Germany and quickly became popular with Jewish families throughout Eastern Europe. There are many kinds of kugels—noodle kugels, sweet kugels, savory kugels. Slow cooking overnight kugels developed because Orthodox families were not allowed to cook during the hours of Shabbat. During the Passover holiday, noodles and sweets take a back seat to dairy-free and flour-free potato kugels, which are served alongside other holiday classics like brisket, roast chicken and matzo ball soup.
For the past several years I’ve been refining my potato kugel recipe. My goal was to create a kugel with the soul of a latke– one big, fluffy, sliceable latke that can serve a large crowd. I’ve learned, over time, to keep things simple… potatoes, eggs, onions and fat, a little starch, some salt and pepper – that’s all you need to make a great kugel. The rest is all about technique.
I used to put matzo meal in my kugel to bind it, but have since switched over to potato starch (the “secret ingredient” I use to make crispy, amazing latkes). The starch makes for a lighter, fluffier texture inside… it’s also gluten free for those who have dietary restrictions. Over time I learned to preheat my baking dish, a technique I picked up from my sister-in-law. This step produces a really brown, beautiful crust on the kugel that simply can’t be obtained by oven cooking alone.
This Passover Potato Kugel is everything a kugel should be… crispy on the outside while soft, fluffy and tender inside. It’s like one enormous latke, an irresistible addition to any Seder table. I highly recommend the schmaltz (rendered chicken fat) if you can swing it. If you prefer to keep it meat-free, use olive oil and it will still be very, very tasty. Enjoy!
Note: I am always working to make my recipes better. I have improved this recipe and reposted it with new pictures. If you’re looking for the old recipe, leave a comment and let me know. I plan to post another”improved” potato kugel recipe with Sephardic spices in the coming weeks. Stay tuned!
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Passover Potato Kugel
Ingredients
- 5 pounds russet potatoes (about 10 medium-sized potatoes)
- 2 whole large onions
- 6 eggs
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 6 tablespoons potato starch (if not serving for Passover you may substitute corn starch)
- 1/4 cup schmaltz or extra virgin olive oil, divided (schmaltz gives amazing flavor; use olive oil to keep it vegetarian)
Instructions
- Place a 9x13 baking dish or pan in the oven and preheat oven to 400 degrees, letting the dish heat up inside. Peel the potatoes, then use a food processor or hand grater to grate them into large shreds.
- Place the potato shreds in a large mixing bowl and cover with cold water. Let the shreds sit for a few minutes.
- Meanwhile, peel and shred the two large onions in the food processor or with a hand grater. Reserve.
- In a medium mixing bowl, whisk together the eggs, salt and pepper until fluffy.
- Drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid.
- Place grated potatoes in a large bowl. Add the seasoned eggs, grated onions and potato starch to the bowl. Use your hands to mix all ingredients together until well combined.
- Take the preheated baking dish out of the oven. Quickly pour in 3 tbsp schmaltz or olive oil, then use a pastry brush to carefully spread the fat around the bottom and sides of the hot dish. Careful, don't burn yourself! The hot dish, while a bit difficult to navigate, will help to form a beautiful brown and crisp crust for the kugel.
- Carefully and quickly spread the potato mixture into an even layer in the baking dish (it should sizzle!), then drizzle remaining 1 tbsp of melted schmaltz or olive oil across the top.
- Bake uncovered at 400 degrees for 60-70 minutes until the top is nicely browned all across the top. If it seems to be browning too fast (before the center is cooked), cover the kugel to keep it from over-browning. You really want it to have a nice golden crust-- at the end of cooking, if it's not quite brown enough, you can put it 6 inches below the broiler for a minute or two to evenly brown it all across the top. This kugel tastes best served hot directly from the oven. Let it sit for 5-10 minutes before slicing and serving.
NOTES
Nutrition
My mother made this all the time. She used a hand grater and always granted her knuckles too!
Me too. Fond memories.
Can we make this ahead of time and freeze?
Caroline I recently reworked this recipe and have not yet frozen it as written. I made a batch today (the one in the photo) and have just popped it in the freezer to test this. I will update this thread sometime this week after I reheat it to let you know the results. 🙂
I’ve been freezing potato Kugel for years. I prepare the batter as usual, but I add a tasteless, odorless product called Fruit Fresh which prevents the Kugel from darkening. Also, I only cook it 3/4 of the way through prior to freezing. That way it doesn’t get overdone during the reheat because it actually needs more cooking. It comes out great!
@Sabine N Merz Caroline Freedman Devon I had a chance to reheat the kugel today. It took about 1 hour in a 350 degree oven. It was ok, but I have to be honest, the freshly baked version is far superior. The texture after freezing and reheating is more dense, and the topping isn’t as crisp. So yes, this can be frozen, however I was a much bigger fan of the texture of the dish prior to freezing. Hope that helps!
Tori Avey thank you that is very helpful.
This year I try to be better organized for Passover. Is there a potato dish that you like and that you think tasted great after having being frozen? Would love to hear your recommendation. Thank you again.
Amy husband suffers from Celiacs disease. Would this work with potato flour instead of matzo meal?
Hi Yehudit! I have reworked this recipe, as you’ll see above. It is now gluten free. Enjoy!
I made this exactly as is, and it is delicious, I could not stop eating it, the flavours are great.
Why is a potato starch needed, if potato itself contains starch.
The added starch helps to bind the kugel. It takes the place of matzo meal, which is traditionally is used to bind these types of kugels. I’ve found potato starch to be lighter, and it produces a better texture in the end product.
Hi Tori. I’ve never made potato kugel before and am very excited to try this recipe. Couple questions – 1) Can I use my mandolin to thinly julienne the potatoes? 2) If I cook this a day in advance, can I cut the finished product into squares and warm in the microwave before serving? Thanks!
Hi Ellen, I’ve never made this kugel with sliced potatoes before. You might try this one instead: https://toriavey.com/gluten-free-potato-kugel-gratin/ For reheating I suggest the oven rather than the microwave, as the texture will be better. Also don’t cut into slices before reheating, it will dry the kugel out. Best to reheat whole, then slice. Good luck 🙂
Tori:
Looks good! Think I can use sweet potatoes (so much healthier) instead? Perhaps then cut back on the sugar?
Todah Rabah!
Hi Betsy– I think you could, but this is a savory kugel so there is no sugar in it. The sweet potatoes might taste good, but I haven’t tried it myself I can’t give you a definitive answer. If you try it please let us know!
This looks delicious! Can it be made ahead, frozen then thawed/reheated? My oven is small (only 1 rack) so I have to get creative.
I’d like to add broccoli. How do you recommend doing this? Precook small pieces of florets? Or frozen not precooked? Thank you
Lightly steam the small florets, then stir them into the potato shreds before baking.
I add broccoli and cauliflower and carrots to potato kugel. I partially cook the broccoli and cauliflower in the microwave and then chop. I chop the carrots in about 1/2 inch pieces. Add to potato mixture and bake as usual. It’s delicious and makes much more to serve.
Would you ever prepare this a day ahead, refrigerate, and cook the day of the seder?
Hi Peggy, if making ahead I would pre-bake the kugel till it’s about 80 percent baked, then let it cool to room temperature, then refrigerate. Before the Seder, pop it in the oven at 350 degrees F till it is baked all the way through and golden brown on top, then serve. Enjoy!
What do you think of shredded or grated zucchini added to the mix???
Might be yummy Elaine! If you try it let me know how it works for you. 🙂
Best potato kugel I ever tasted. Can’t wait to serve it on Passover!
So happy you liked it Eileen! 🙂
I will be cooking for 125-150, and wondered if this recipe could be made with frozen, shredded hashbrowns instead of grating oh…approx 50 lbs of potatoes!
Yes Carol, no problem!
Have never made kugel before but we are having a Passover Seder as part of our American Girl club this Friday. Looking forward to trying your recipe. Thanks!!
Thanks for great recipe.
Will it work with Yukon Gold potatoes? I just bought a five lb. bag of those.
Hi Marlene, Yukon Golds will work great.
Can this kugel be frozen? Or baked halfway and finished at mealtime?
I do not recommend freezing this dish, as in my experience it can give the potatoes an undesirable texture. You can try baking it to 80 percent doneness, keep it in the fridge up to overnight, then finish in the oven the next day. I’d prefer this method to freezing.
Tori, Your good advice notwithstanding, I am going to have to try freezing it. My wife and I have moved to “the lake” to start working toward retirement, leaving children, grandchildren and friends 2 1/2 hours away as well as points around the globe. They are coming to our first seder in the new house, but, due to travel, not bringing contributions of food. I am starting to cook for the seder tomorrow and putting completed dishes in the freezer until the seder. I’ll have no choice but to freeze the kugel. I have enjoyed much success with several of your recipes in the past, so, hopefully, this will work out. I’ll let you know how well, or badly, it turns out. Buddy, Florence, AL. (Yes, there are Jews in Alabama.)
Good luck Buddy! It certainly won’t be bad, but I feel it’s better made fresh. Freezing tends to make it dense and not as fluffy inside. Also the top won’t be as crisp. But the flavor will be good. Enjoy!
Made this for Passover and everyone loved it, thank you for sharing. 🙂
By the way, it’s also a fantastic recipe to make in the form of potato latkes pan fried in olive oil!
Great idea Faith! So glad you enjoyed the kugel. 🙂
I loved this recipe! It was easy to make and delicious … a hit at our house! thanks!!
Awesome Hilary! Thanks for reporting back, happy you enjoyed the kugel! 🙂
I want to try it today to see if it’s fits well for Passover . Can I use butter instead of schmaltz or olive oil ? And why don’t you recommend glass for the baking procedure ?
Yes butter will work. I don’t recommend glass because extreme heat changes (adding cool ingredients to a hot dish) can cause glass to shatter. It doesn’t happen often, but best to be on the safe side.
What is different about this recipe than typical Kugel? I’m new to this style of cooking. So I wouldn’t know the difference. Thanks for clarifying!
Hi Betsy, great question. Kugels come in all sorts of varieties. Most are made with noodles or potatoes, and the majority are sweetly flavored. This recipe is a potato kugel with a savory/salty flavor. It’s kosher for Passover (unlike a noodle kugel) and would make a great side dish for a Passover celebration.
If you’ve never tried kugel before, you might want to start with a sweet noodle one. I’ll be posting some noodle kugel recipes after Passover. 🙂
I tried this recipe last night. Yours is by far the best I’ve tasted. Thank you!
Glad you enjoyed it! 🙂