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
Thank you for the recipe.I
I made the kugel it was very tasty but didn’t rise enough.
What could be the reason?
Hi Lisa, it’s not really supposed to rise. Kugels in general don’t usually contain leavening, so they have a more casserole-type texture. Glad you liked the flavor!
I made this for the first night of Passover. It is, by far, the best thing I have ever made for my Passover table. Also, it is one of the best side dishes I have ever made. Thank you so very much for posting this. It really was exceptional.
Love hearing that!
I made this for our Seder last night and it was delicious! Everyone loved that it was light fluffy inside and crispy outside. I will definitely make this again.
Glad to hear it Karen!
Made this for our seder last night – fabulous! Just like you described – lovely crust on the outside, creamy potates on the inside. I used a cast iron skillet, halved the recipe and used corn starch, as I had no potato starch on hand (I know, not kosher for Passover – luckily my guests were as kosher as kosher as I am). Decided to use your recipe instead of another one at the last minute – I’m glad I did! Will definitely make again.
Fabulous Barbara. Glad to hear it!
First time making potato kugel (why did I wait so long) and it was lovely. Made it for the Seder. I used a processor for the onions and potatoes and left potatoes in water all day until bake time. I left the skins on the yellow potatoes for the fibre and no one noticed. I think I’ll add garlic powder next time. I used ghee for the fat, but the smell while baking was too strong. Will make again and again! Btw no one noticed the onion in there either, would it be very different without the onion?
Hi Bella! Glad you liked it. Yes the onion definitely adds flavor here; it may not have been as prominent because you used ghee (which has a rather strong flavor). I wouldn’t cut it out.
Always ready for something new!! Thank you for your work. I could say hard work , but if you enjoy and love what you do….it is fun!!
Agreed! 🙂
I made this last night to serve today and it reheated nicely after refrigeration over night. I also did not keep the shredded potatoes in water. I mixed them with the pre shredded onions and they retained their white color. Otherwise this recipe was delicious and my family really enjoyed it! Thank you.
Great Maris! Happy to hear it.
I followed this recipe precisely and what resulted was crispy top and bottom and gooey MUSH in between. Your measurements are OFF. This is way too much for the pan size you direct. It’s more like enough for two pans. It seems you didn’t try this. DISAPPOINTED
Sorry to hear that Rochelle! As you can see, many other readers have had a great result with this recipe. Not sure what went wrong for you. Perhaps your pan is much more shallow than mine?
Wow, that’s so rude. I’ve made this and it was delicious. It is the perfect amount for the pan size and the centre wasn’t mushy or gooey. I don’t suppose you’d consider that perhaps YOU did something wrong? I’m pretty sure Tori doesn’t just randomly post things that she’s never made before and that all of us that did have success weren’t making up the positive comments. Sometimes recipes don’t turn out for whatever reason. You don’t need to be nasty about it though. DISSAPOINTED in your negative attitude lol.
Why can’t this be made 1 day in advance, and cooked for a shorter length of time, and then finished off before the Seder?
You can try it, but no guarantees on flavor result. I have never liked the results on this kugel making it ahead, but I’ve never done the partial bake thing so could be worth a try.
on your recipe for potato kugel, instead of potato starch can I substitute equal amount of matzo meal?
Yes, however the starch produces a lighter, crispier, fluffier kugel. But if it is all you have on hand, then yes, you can sub. 🙂
Can I use Simply Potatoes for the shredded potatoes?
Yes, but I think those might have salt in them already– not sure though. Check the salt content and adjust seasoning accordingly.
I’ve made potato kugels for Passover in the past, and they all taste dull and boring, despite incorporating onions, salt and pepper. What herbs or spices can I toss in to make it more flavorful? This is for Ashk. seder. Thanks.
Try adding 2 tsp paprika, 1 1/2 tsp cumin, 3/4 tsp turmeric and 1/4 tsp cayenne to the recipe above. Mix in with the eggs and grated onions 🙂
I have a small group. It sounds delish!
Can I make 1/2 or 3/4 of the recipe? What size pan ( maybe an 8 x 8 pan for a half recipe?)
and should I cook it the same length of time?
-amy
You could halve the recipe in an 8×8 pan, it should work out fine. I don’t have an exact cook time for you, but keep an eye on it– you should be able to tell by looking if it’s done, it will be golden brown 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.
I have 20 guests coming for my Seder. Do you think I could make double the recipe and bake in a 15×11 baking pan?
I recommend making two recipes instead in two separate pans– making one large one might change the texture due to differing depth of pan, and you may lose that latke-like flavor.
Do you think you could substitute some of the potatoes for shredded zucchini to lighten it up a bit?
You could, but the flavor will be different. It won’t be bad, it just won’t taste like a big crispy latke. 🙂 If it’s a holiday dish I recommend making it as written– why not splurge? But for a more everyday dish, shredded zucchini as well as shredded carrot can both be added.
I love ever recipe I have made of yours. FOR the potato kugel the subbstitutettapioca starch?
TTHank you. SAlly
Hi Sally, I’m not 100% sure about that. I’ve only used potato starch or corn starch in this recipe. Tapioca will work as a direct sub for many recipes, but not sure how it will be here.
I like this kugel so much that I have been making and eating this 3 times a week for the past year. I have now lost 60 lbs. I didn’t know you could get in shape eating kugel. Maybe because it’s vegetarian and all natural? I am using the potato starch and olive oil for the recipe. Thanks! 😉
Wow, high praise! Never thought potato kugel might contribute to weight loss. 🙂 Glad you’re enjoying it!
Can this be made 2 days in advance? What is the best way to heat it up?
I do not recommend making this in advance.
Why can’t you use a glass 9 x 13 pyrex dish?
I recommend heating the pan or dish for this recipe prior to adding the potato mixture, which helps develop a crisp golden crust. Glass can shatter with fast temperature shifts, which means using glass for this process would not be safe.
Tory this recipe looks amazing and simple. Since a family member is allergic to onions, what would you suggest in place of the onions to keep this great flavor? Could I do this without the onions?
Thank you Torey!
Hi Kim 🙂 you can omit them, but the kugel will not be quite as flavorful. Other readers have had success adding carrot and zucchini shreds, but if you want something similar to the original I would use omit the onion– it will taste more like a big hash brown than a latke that way.