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)
NOTES
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.
Nutrition
I had never had potato kugel before making this recipe, so I don’t have anything to compare it to, but I found this dish flavorless, dense, and unappealing. I definitely wouldn’t make it again. It also made WAY too much for a Seder of 8 people. I ended up throwing a bunch in the compost. I made it exactly to recipe, except I used cornstarch instead of potato starch.
So sorry to hear that Hannah! Our family really loves this recipe.
Hi Tori-
Do you recommend any changes for altitude cooking? I’ve never made a potato kugel before and want to make sure it works out on the 1st try.
Thanks!!
Hi Linda! I really don’t know much about cooking at altitude, other than it can affect certain baked recipes. Sorry I can’t be of more help!
Can this be made ahead? Does it taste good re-heated?
I do not recommend making ahead, and it is not my favorite dish to reheat — it is best eaten fresh.
Thanks for the recipe.
Do you also drain the onions?
No, there is no need in this recipe.
Hi Tori! Thanks for sharing your amazing recipes. Can I add goat cheese or any other cheese to the recipe?
Hi Rivka! Hmm, that’s an interesting idea. I’m honestly not sure how it would affect the final texture of the dish. If you try it will you please report back?
I made this potato kugel to bring to a seder, and it was inedible! I was so embarrassed. I bought organic schmaltz, did everything according to directuons and pictures…. I threw the entire pan into the compost bin. Not sure how it got such good reviews. This was really awful. Wish I made mashed potaties instead!
Wow Kathy, so sorry to hear that! I’m not sure what could have gone wrong for you, as we make it every year and it’s truly delicious (to our taste). I’m never happy to hear when a recipe doesn’t work out for someone.
I would like to make this recipe in muffin tins. What would be the temperature and cooking time to do so?
If I use frozen shredded potatoes do I need to defrost and squeeze out any extra liquid before mixing zing with other ingredients? Thanks
Frozen shredded potatoes are usually fine without needing to squeeze them out.
Tori,
Would i be able to prep this in the morning and bake it off in the evening?
Love your falafel btw. My go to
Hi Vicki, I do not recommend making this dish ahead. Glad you like the falalfel!
Thank you tori for your wonderful recipes! Your website is my “go-to” when I am looking for a recipe! Can I peel and grate the potatoes the day before I make the potato kugel? I am thinking that I could keep the grated potato peels submerged in a bowl of water in the refrigerator until I am ready to bake. Thank you in advance for your consideration. Best, Michele
Hi Michele, I think that’s a great plan! Keeping them covered in water and chilled until you’re ready to use should do the trick.
Can this be assembled the day before, refrigerated and then baked the following day?
I do not recommend that for this particular kugel.
Can I use all purpose flour instead of potato starch?
Is it same amount
I do not recommend substituting flour in this particular recipe.
This recipe sounds wonderful. Holidays are so busy. Could you adapt this recipe so that it can be prepared ahead and frozen.
thank you
Hi Lana, I am sorry, this particular recipe just doesn’t freeze well. Many others on the site do, though.
I quartered the amounts, since it was just for me and I baked it in a small ceramic baking dish. it was done in 45 minutes and it was absolutely delicious! It was nice and crusty outside and custardy inside, just as promised. Thanks!
Glad you enjoyed it Bob!
Brilliant. I made half portion and it was enough for six.
Can I make this recipe using duck fat?
Absolutely!
TORI, when I was young, I was surrounded by a lot of different cooks. Their potato kugel had in it salt pork. I can’t remember if it was fried or not. I know the Jewish people did not put pork in their’s. Can u help me?
I have never had kugel made with salt pork, sorry!
My grandmother used saltpork. Absolutely, it must be sautéed well.
I have exchanged the saltpork for butter, however cannot wait to try the chicken or duck fat.
Best to you
This is a fabulous recipe! Thank you! A tip: I use a lettuce spinner to drain out the water, works really really well and is so easy!
Hi Tori,
I love your recipes and videos. We’re not very observant and I am having family and friends for Passover on the 15th. I am making your potato kugel but am wondering if I can prep it on Thursday or Friday, refrigerate and bake on Saturday so it doesn’t get too dry.
Thank you in advance.
Marcy
Thoughts on how you’d adjust things if halving the recipe?