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
15 servings
20 minutes
1 hour 10 minutes
Pareve or Meat (depending on fat used), Kosher for Passover
Description
Easy, delicious recipe for potato kugel. Crispy and golden on the outside, fluffy on the inside. Kosher for Passover.Ingredients
- 5 lbs russet potatoes (about 10 medium-sized potatoes)
- 2 whole large onions
- 6 eggs
- 2 tsp salt
- 1/2 tsp black pepper
- 6 tbsp 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)
Recipe Notes
You will also need: 9x13 ceramic, metal or cast iron baking dish or pan (I don't recommend using glass), food processor with grating attachment or hand grater, mixing bowls, pastry brush
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.
Dash says
April 27, 2019 at 5:13 amI tried this out for passover this year and it is absolutely delicious. Highly recommended!
A Bad Cook says
April 20, 2019 at 10:35 amThis kugel was amazing. Easy to follow directions, fluffy on inside, perfectly crisp on the outside. I used schmaltz. Yum! My family told me it was the best they have ever had. They are always very quick to laugh at my terrible cooking skills, but this time, they went back for seconds and thirds. This recipe was a hit, and will be my only kugel recipe I use in the future. Do not change a thing in this recipe. A bit risky…I actually used organic hash brown non-gmo shredded potatoes from the freezer section that have only ingredient-shredded potatoes. I did not want to risk messing up with uneven potato slices. It came out absolutely perfect..with just enough onions, just enough eggs. Thank you for sharing your expertise with the world and making my family long-last believe I can actually cook.
Deborah Katcher Buckley says
April 20, 2019 at 9:18 amThis is my go-to recipe for potato kugel. Using the quantities above, I had enough for a 13×9 AND an 8×8 pan. Not that there’s such a thing as too much potato kugel! Happy Passover!
Debra says
April 19, 2019 at 7:10 amGood morning! I just put my potato kugel in the oven, and I have a quick question. I made the recipe for 15 (which I believe is your original quantity) and it packed a large metal baking dish full. Everything went well (I used simply potatoes) but no sizzle happened when I put the potato mixture in the pan. I did have the pan in the oven for quite awhile. Hopefully it won’t make a difference. With the mixture to the top of the dish, will I need to increase the baking time? What’s the best way for me to know? Also, I’m serving tonight so after it’s done baking would you recommend cooling, refrigerating and then warming later? Any tips? I also made your slow cooker brisket yesterday! I had the hardest time no adding ketchup lol, but held off and it tastes delicious! Thank you Tori! Happy Passover!
Tori Avey says
April 19, 2019 at 8:07 amHi Debra! I don’t recommend making this kugel ahead unfortunately, it’s one of the only dishes on my site that is really best served freshly baked. You can try reheating in the oven, but in my experience it renders the kugel a bit dry. The sizzle is a good indication that you will get nice browning, but it will brown regardless… it just might not be quite as golden as you see in the pictures. The bake time is for a large dish so you should be good; you want it cooked through in the center, which you should be able to eyeball based on the appearance of the top of the kugel. Good luck, and glad you liked the brisket! I’m about to take mine out of the slow cooker now. 🙂
Marc says
April 19, 2019 at 5:32 amDo you recommend squeezing excess moisture from onions after grating? Also, I’m preparing this dish for a potluck-type Seder. I’ll be baking kugel at home and taking dish to another home for Seder. Should I cook fully at my home and reheat in oven at Seder? I’m not even thinking microwave to reheat. Thanks.
Tori Avey says
April 19, 2019 at 8:08 amI recommend making it exactly as described above, and unfortunately I do not recommend making this particular dish ahead.
Tony Meola says
April 18, 2019 at 1:29 pmDear Tori-
I did a test last Sunday, making ½ of the recipe and it was delicious! On Monday, I reheated it covered, then uncovered it, turned on the convection fan and raised the temperature. The outside was still wonderfully crisp but the inside had lost a tiny bit of its great texture. I’m going to make it fresh tomorrow and it’ll certainly impress my (married into) Jewish family!
Thank you so much for your website. I’m a new fan!
Tori Avey says
April 19, 2019 at 8:10 amFabulous Tony! I agree reheating isn’t the best for this dish, but glad it didn’t lose too much of its luster in the process. 🙂
Beatrice Clemons says
April 17, 2019 at 8:58 amTori – what on earth is a measurement/quantity of eggs noted as 2.4? 🙂 Do I go down to 2 or up to 3? Thank you! We are planning to make this for Passover along with your Brisket with Rum & Coffee!
Tori Avey says
April 18, 2019 at 12:21 pmBeatrice, if you used the serving adjuster than it will adjust according to the amount of servings you asked for, which ends up dividing some ingredients. If the egg measurement is 2.4 I would add 3. Enjoy! 🙂
Tony M says
April 14, 2019 at 4:35 pmThough an Italian atheist, I have married into a Jewish family. I have tried to cook a lot of holiday menus for my husband’s family. This is one of the best and THE best Passover potato recipe I’ve tried. Thank you so much for sharing it!
Lisa Baptiste says
April 12, 2019 at 4:50 pmI grew up on instant Manischewitz potato kugel, and always wondered what the “real stuff” was like. Over the years, I have tried various recipes, all of which turned grey while baking in the oven and never even made it to the table. I’ve never had one of your recipes turn out bad, so when I found this last year, I was so excited. Instead of schmaltz, I rendered out the fat I cut off our brisket and used that in the pan. The result was fluffy, savory and the perfect accompaniment I’ve been looking for to my traditional seder dinner. I can’t wait to make it again this year.
Lucy Alvarez-Hernandez says
April 10, 2019 at 7:56 amThank you so much my patient is 89yrs old and he misses his moms cooking so I have been making him happy with your recipes thanks again for making him very happy
Deborah Ray-Roberts says
March 31, 2019 at 7:26 pmI made this recipe for the Seder Dinner that we had at our church tonight. Thank you so much for putting the conversion feature
in, as I had to make it for 60 people and had never made Potato Kugel before. That helped so much. It turned out delicious. The man from Chosen People Ministry that led us even commented on how good it was. I look forward to making it for my family soon.
Bonnie Shore says
March 25, 2019 at 2:15 pmHi, Tori. I almost feel as though you’re going to be at our Seder in Montreal this year: I’m using so many of your wonderful recipes! One question: Can I prepare the kugel, placing the mixture in the baking dish the night before, then put it out onto the counter to reach room temp. the following afternoon, and pop it in the oven just prior to the arrival of our guests? That would save me alot of time the day-of.
Tori Avey says
March 26, 2019 at 2:46 pmHi Bonnie! That’s very cool re: Seder. 🙂 I’m not really sure if the kugel will hold up well in the fridge overnight. It doesn’t freeze well, but I’ve never tried the refrigeration method. If you try it please let me know how it goes!
Nicole says
March 14, 2019 at 5:54 pmCan this be made the day before and reheated?
Tori Avey says
March 15, 2019 at 10:41 amFor best results I recommend making this fresh.
Helen says
March 10, 2019 at 6:05 pmHi. Wonderful. Can I make ahead snd freeze?
Tori Avey says
March 11, 2019 at 9:57 pmI do not recommend freezing this particular kugel, it does not freeze well unfortunately.
Becca says
January 26, 2019 at 2:59 amCan you provide an overnight recipe? I’m not Jewish, but work nights and love a cook-while-sleeping dish for family dinners (breakfast lol) and this was SERIOUSLY delicious! (*note, I’m a veg, so didn’t use schmalz, but dissolved tbsp vegetarian chicken base into the hot oil and it rocked!)
Criolla says
December 21, 2018 at 3:10 pmI am not Jewish but a practicing Roman catholic that was married for 30 years with my late Jewish husband, I learned to cook the favorite dishes his grandmother did, from scratch begels,kugels, etc.
The potato kugel is a native dish from where potatoes are originally Bolivia, we have 300 varieties. The name is potatoe pie.
He was respectful of my culture and religion as I was of his.
Perfect recipe.
Anita says
September 12, 2018 at 10:19 amI made this for Rosh Hashanah – scrumptious. The only challenge was cutting through the shreds to get even slices. How did you achieve such perfect pieces? By the way, nobody cared ?.
Tori Avey says
September 13, 2018 at 10:53 amDid you use a food processor to shred it? That’s my big “secret.” 🙂
Anita says
September 26, 2018 at 7:55 amI used the medium shredder. Maybe the fine would help with cutting?
Mike says
September 9, 2018 at 3:36 amI’ve been making this Recipe for my family since you first posted it on the web. It’s fabulous. Just wondering if you can comment on the difference between using Olive Oil as opposed to Schmaltz. I see you mentioned there a big difference in taste. I have no clue where to find Schmaltz in my local store. Nor would I have the first clue as to which brand is best.
Tori Avey says
September 9, 2018 at 9:00 amHi Mike! You can learn how to make schmaltz here: https://toriavey.com/toris-kitchen/schmaltz-and-gribenes/ Schmaltz adds a very authentic flavor that is popular in many Jewish homes with Ashkenazi ancestry. It’s a bit like comparing olive oil to duck fat, or other meat fats… they add a very savory flavor to the dish. That said, olive oil works just as well, and makes the dish vegetarian. Schmaltz is worth trying sometime, but don’t stress about it– the kugel is great without it too. I’m so glad you’re enjoying it!
ellenheimberger says
September 6, 2018 at 12:43 pmcan I use a nonstick metal pan for the kugel???
Tori Avey says
September 6, 2018 at 4:34 pmSure!
Susan Donis says
September 6, 2018 at 10:19 amI made the kugel last Passover and it was fabulous. I’m planning on making it this weekend and wondering if I can partially cook it and refrigerate for a couple of days?HELP!
Tori Avey says
September 6, 2018 at 10:47 amI wouldn’t make this one ahead, unfortunately… I haven’t found a way to do it without the texture suffering. 🙁
Soonee says
August 28, 2018 at 9:00 amTori, thank you for posting this recipe. We can’t stop eating it, It’s so delicious!
Tori Avey says
August 28, 2018 at 9:41 amSo glad you like it Soonee! 🙂
Gina (Melbourne, Australia) says
April 19, 2018 at 3:26 amI had never made Kugel before and found your recipe to make in time for first night seder.
It was absolutely delicious and the whole family devoured it!
Thank you so much for publishing it, it’s a definite winner! xx
(p.s. your instructions are also so clear and easy to follow)
Lois Weinstein says
April 14, 2018 at 5:18 pmI made this delicious potato kugel for Passover using frozen potato shreds that I had defrosted in the refrigerator overnight. It was absolutely fabulous and disappeared at the table! To be fair, it might have been even better with fresh potatoes, but it was really good and so much easier using the frozen ones.
Tori Avey says
April 17, 2018 at 9:59 amGlad you enjoyed it Lois!
Sharon M. says
October 30, 2018 at 6:22 pmLois Weinstein is definitely a girl after my own heart! Using frozen shredded potatoes sounds much easier and makes the kugel much more appealing for me to make!
Wish I loved to cook, unfortunately I’d rather clean up!! I may try the recipe using Lois’ shortcut, and hopefully it will be delicious!!
Alan says
April 7, 2018 at 6:34 amSimple recipe, but it needs a lot more salt.
Tori Avey says
April 9, 2018 at 11:26 amI tend to be careful adding too much salt to the recipe itself. A lot of people watch their salt intake, and it’s always easy to add more to taste at the end. Also people tend to have varying degrees of sensitivity to the salt flavor, which is why adding to taste is always a good idea. 🙂 I will say that as written, this recipe has plenty of salt for my family’s tastebuds.
Joan Merritt says
April 5, 2018 at 3:07 pmI made this for Passover….it was fabulous….big hit…will be on the menu for years to come!
Tori Avey says
April 7, 2018 at 10:01 amGreat to hear it Joan!
DeZygnHer says
April 5, 2018 at 1:14 pmI am going to try this with a mix of sweet potatoes, purple potatoes, red onions and a bit of fennel (the vegetable)…
‘Not sure if I will alternate colors or mix it up, with shreds or slices. I am also considering adding a bit of nut milk to the egg mixture. Thanks for the influence/guidance 🙂 Wish me luck!
DeZygnHer says
April 5, 2018 at 3:41 pmI like color!
One year I made tie dyed mashed potatoes (for my niece who was about 8)…at least that was the effect running a fork thru mashed purple and and sweets. Alternated the two separated colors and swirled thru with a fork. I subbed nut-milk for milk, and coconut oil for butter.
Beverly says
April 2, 2018 at 11:41 amCan I use a non stick spray for the pan?
Tori Avey says
April 2, 2018 at 4:15 pmYes! Just make sure it’s a generous layer of oil.
Lisa says
April 1, 2018 at 8:21 pmThank you for the recipe.I
I made the kugel it was very tasty but didn’t rise enough.
What could be the reason?
Tori Avey says
April 1, 2018 at 8:28 pmHi 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!
Claudia says
April 1, 2018 at 5:37 pmI 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.
Tori Avey says
April 1, 2018 at 6:07 pmLove hearing that!
Karen S says
April 1, 2018 at 10:47 amI 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.
Tori Avey says
April 1, 2018 at 6:11 pmGlad to hear it Karen!
Barbara says
April 1, 2018 at 7:59 amMade 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.
Tori Avey says
April 1, 2018 at 6:14 pmFabulous Barbara. Glad to hear it!
Bella says
April 1, 2018 at 4:55 amFirst 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?
Tori Avey says
April 1, 2018 at 6:19 pmHi 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.
Mary Freeman says
April 1, 2018 at 4:53 amAlways 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!!
Tori Avey says
April 1, 2018 at 6:19 pmAgreed! 🙂
Maris says
March 31, 2018 at 9:20 pmI 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.
Tori Avey says
April 1, 2018 at 6:25 pmGreat Maris! Happy to hear it.
Rochelle says
March 31, 2018 at 11:32 amI 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
Tori Avey says
April 1, 2018 at 6:28 pmSorry 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?
Beckbot says
February 3, 2019 at 4:01 amWow, 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.
Jill says
March 29, 2018 at 10:33 amWhy can’t this be made 1 day in advance, and cooked for a shorter length of time, and then finished off before the Seder?
Tori Avey says
March 29, 2018 at 2:26 pmYou 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.
Evelyn says
March 29, 2018 at 8:34 amon your recipe for potato kugel, instead of potato starch can I substitute equal amount of matzo meal?
Tori Avey says
March 31, 2018 at 10:27 amYes, however the starch produces a lighter, crispier, fluffier kugel. But if it is all you have on hand, then yes, you can sub. 🙂
Mary says
March 28, 2018 at 1:35 pmCan I use Simply Potatoes for the shredded potatoes?
Tori Avey says
March 28, 2018 at 1:44 pmYes, but I think those might have salt in them already– not sure though. Check the salt content and adjust seasoning accordingly.
barb says
March 28, 2018 at 11:48 amI’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.
Tori Avey says
March 28, 2018 at 12:02 pmTry 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 🙂
amy says
March 25, 2018 at 5:20 pmI 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
Tori Avey says
March 25, 2018 at 6:49 pmYou 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.
Janet says
March 25, 2018 at 8:22 amI have 20 guests coming for my Seder. Do you think I could make double the recipe and bake in a 15×11 baking pan?
Tori Avey says
March 25, 2018 at 9:05 amI 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.
Liz says
March 24, 2018 at 6:59 pmDo you think you could substitute some of the potatoes for shredded zucchini to lighten it up a bit?
Tori Avey says
March 25, 2018 at 9:07 amYou 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.
Sally says
March 24, 2018 at 6:56 amI love ever recipe I have made of yours. FOR the potato kugel the subbstitutettapioca starch?
TTHank you. SAlly
Tori Avey says
March 25, 2018 at 9:11 amHi 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.
Mendel says
March 23, 2018 at 12:20 pmI 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! 😉
Tori Avey says
March 23, 2018 at 4:21 pmWow, high praise! Never thought potato kugel might contribute to weight loss. 🙂 Glad you’re enjoying it!
Lynn says
March 23, 2018 at 7:22 amCan this be made 2 days in advance? What is the best way to heat it up?
Tori Avey says
March 23, 2018 at 4:21 pmI do not recommend making this in advance.
Elisa says
March 22, 2018 at 11:24 amWhy can’t you use a glass 9 x 13 pyrex dish?
Tori Avey says
March 22, 2018 at 8:50 pmI 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.
Kim McIntyre says
March 21, 2018 at 6:46 pmTory 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!
Tori Avey says
March 22, 2018 at 9:05 pmHi 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.
j simon says
March 20, 2018 at 5:48 pmwhat about replacing the corn starch with matzo meal?
Tori Avey says
March 22, 2018 at 9:17 pmHi J, I personally prefer starch here as it makes for a lighter, crisper result than matzo meal.
Beth says
March 20, 2018 at 1:56 pmOkay, disregard my previous comment! I learned that the glass could shatter at that heat. Would making it in a disposable foil pan do anything bad to the recipe? I use all my glass pyrex for Pesach, and foil when I can’t.
Tori Avey says
March 22, 2018 at 9:23 pmFoil pan should be fine. 🙂
Beth says
March 28, 2018 at 10:49 amBeth I have used glass but you need to he extra careful – you must put it in to preheat and remove it as soon as your oven preheats to 400( or about 1 minute past jo longer ). I prepare the mixture first so I dont wind up keeping it in the oven too long to the point of breaking..
judit says
March 16, 2018 at 8:42 pmI peeled and grated the potatoes and forgot to put into cold water I had to leave it for a few hours and now the potato mixture is very dark brown and gray color, can I still use it for a potato kugel and will it still tastes good in spite of the discoloration?
Please let me know
Thank you
Tori Avey says
March 17, 2018 at 10:34 amHi Judit, discoloration doesn’t generally affect the flavor, but it won’t look as nice (obviously). However, I would worry about leaving wet potatoes out at room temperature for more than a couple of hours. Did you refrigerate them? Hopefully the hot oven would kill any bacteria that might have formed.
Jennifer Golbus says
March 16, 2018 at 1:05 pmHi Tori,
I am a huge fan but have never commented! I am hosting my own Seder for the first time ever this year and was looking for a Passover-friendly – this looks perfect! I have a question about timing. I have only one oven and will also be making a chicken dish that needs to be baked in the oven. You state this tastes best when served directly from the oven, but I won’t be able to cook this and the chicken simultaneously as I’m cooking for 15 in my one little oven. Do you think it will still taste good if cooked ahead?
Tori Avey says
March 16, 2018 at 2:56 pmHi Jennifer! It’s a tricky dish that I really only recommend serving from oven to table, unfortunately. There are other dishes that are better made ahead. Are you serving an Ashkenazi or Sephardic Passover meal? I can make some suggestions on other dishes that will work better made ahead, if you let me know how strict your guidelines are. 🙂
Passover mom says
March 14, 2018 at 11:02 amHello. I will be making this recipe for Passover. I plan to make it right we leave for dinner. It says best to eat immediately. It may be a hour or so before it is served. Do you have a temperture and amount of time you recommend to keep it warm after a complete cooking?
Tori Avey says
March 14, 2018 at 1:17 pmYou can keep it in a very low oven– 200 degrees or less– until ready to serve. If you will be taking it out of the oven for transport, reheat it when you get to your destination at 350 until warmed through.
Geoff says
March 13, 2018 at 3:52 pmcan you make ahead and freeze?
Tori Avey says
March 13, 2018 at 4:08 pmNo, I do not recommend it for this recipe. It will turn dry as it reheats.
Carolina says
March 12, 2018 at 8:15 amMe encanta esta receta porque es sencilla y debe ser exquisita!
Hoy la hago.
Lois says
March 12, 2018 at 5:20 amDo you think this wonderful kugel could be made with previously frozen (and defrosted) potato shreds to save prep time on the day you want to serve it?
Thank you, I love all your recipes! (I have made your mandelbrot a thousand times!)
Tori Avey says
March 12, 2018 at 9:49 amHi Lois! I think that would probably work, but I haven’t tested it myself so can’t promise… I don’t like to recommend changes unless I have personally tested them, and this recipe is pretty finicky. 🙂 That said, I use frozen shreds for hash brows with no issue, so in theory it should work. If you try it will you please let us know how it goes? Also– my grandma was named Lois, when I saw your name it brought a smile to my face. 🙂
c. wiseman says
January 29, 2018 at 1:30 pmcan i cut the recipe in half, and bake it in a smaller baking dish. i would love to try it.
many thanks.
Tori Avey says
February 15, 2018 at 11:27 pmThat should be fine.
M says
January 26, 2018 at 7:11 amAmazing recipe
joeysguy says
November 17, 2017 at 1:49 pmWhen I was younger and living in New York I would go to the deli any day of the week and have potato kugel.
I moved to New Jersey over 40 years ago and haven’t had any since. I found a Jewish deli but they only have kugel on holidays. Why is that?
Can I put all this in a container and freeze it, and on the day I need it, bake it? Thank you
Tori Avey says
November 18, 2017 at 4:58 amHi there– I wouldn’t recommend freezing this dish either baked or unbaked. It’s just not a freezer friendly dish, based on my experimentation. Sorry!
Kay Dongell says
October 9, 2017 at 10:45 amI tried this last night for a Sukkot gathering, so I used organic corn starch. I was so nervous about putting 6 T. (thought you may have meant t.). It is the secret ingredient, ans the best I’ve ever made! Baked exactly 70 min. it was crispy on the outside, soft and light on the inside. Thank you so much for sharing♡
Tori Avey says
October 9, 2017 at 5:27 pmFabulous! 🙂
Jackie G says
September 19, 2017 at 10:57 amHi Tori
Any way to make a kugel vegan? I really want to make one and am doing a all vegan Rosh Hashana dinner.
Tori Avey says
September 19, 2017 at 11:30 amHi Jackie, it depends on what kind of kugel you are looking for. This Passover potato kugel really relies on eggs for the proper texture. Here is a vegan kugel I love (use butter substitute): https://toriavey.com/toris-kitchen/matzo-crisp-pear-apple-cranberries/ and here are more vegan recipe ideas for the holiday: https://toriavey.com/recipes/vegan-rosh-hashanah-recipes/
Sara Chwatt says
September 18, 2017 at 10:11 amMade this last year for Seder but need to make ahead for holiday on Wed.. how much should I cook it ahead of time and then finish/reheat at Mom’s?
Tori Avey says
September 18, 2017 at 11:16 amHi Sara, unfortunately I do not recommend making this kugel ahead. It is best served fresh out of the oven; the texture does not withstand making ahead, refrigerating or freezing.
Donna young says
September 16, 2017 at 1:21 pmI have made this twice. First time was perfect but second time I cooked for 40 mins and next day completed for 30 more. The inside never cooked and I had raw potatoes can you suggest a way to cook in Advance?
Tori Avey says
September 17, 2017 at 6:10 pmI don’t recommend cooking this particular recipe in advance… so sorry!
Jeannie Walla says
September 16, 2017 at 10:44 amCan I make ahead and freeze this?
Tori Avey says
September 17, 2017 at 6:11 pmI do not recommend making this kugel ahead; I have frozen it in the past but it never tastes the same reheated.
Dianna Belman says
April 15, 2017 at 6:02 pmUnfortunately, this did not work well for me. I used yellow potatoes instead. I divided and cooked the mixture in two, nonstick cake pans since you said not to use glass. The tops looked great, but the inside seems uncooked and does not stick together like a kugel.
Trane says
July 7, 2017 at 1:45 pmThe best kugel recipe by far… and my parents are caterers…and I’m from a family that the first things babies want to eat is kugel… so here goes my five star…
Jennifer says
April 14, 2017 at 11:29 pmTerrific recipe. I tried another for our first seder and this for our second seder – yours was the winner hands down. I love that the inside texture is moist while the outside crispy – and I love that the recipe is gluten free, not only for those with a sensitivity, but also because it is lighter and fluffier than kugels made with matzah meal. One point I can share: I happened to be short on eggs (one of those situations where I sent my 8 year old around to borrow eggs from our kind neighbors!) I made the recipe with 5 eggs and it turned out fine. Thank you so much!
Joe Brenner says
April 14, 2017 at 4:55 pmI am very excited about making this great recipe. Thanks! As I will be using a glass pan, alas, can you please suggest what I can do to compensate for my cookware failure, e.g., cook longer or shorter time, more oil, etc.? Thank you.
Joe
BETH gayer says
September 14, 2017 at 2:31 pmBe careful! THE Glass can shatter if the pan is heated too ling without anything in it
Eileen says
April 13, 2017 at 11:40 amIf you can live with a little color in your kugel don’t bother to peel the potatoes..
Joel says
April 13, 2017 at 10:35 amI follow a lot of your recipes and noticed that in your latke recipe you recommend frying in grapeseed oil. Can I also use that in the potato Kugel instead of olive oil?
Tori Avey says
April 13, 2017 at 11:04 amAbsolutely! This recipe is not fried so it’s not necessary to have an oil with a very high smoke point, like grapeseed. However, grapeseed will work just fine here if that’s what you have on hand. Olive oil lends a little more flavor, but overall it won’t make much of a difference in the end result.
Andrew Furman says
April 11, 2017 at 9:52 amCan i cook it at 325 for 2 or three hours instead?
Thanks
Tori Avey says
April 12, 2017 at 11:39 amI do not recommend this, it will dry out and become tough.
Jill G says
April 9, 2017 at 12:36 pmI made this for a passover at a friends house. I have never before made a kugel in my life and this turned out great! I did cook it prior to going over to their house. I made it mid day and let it cook for 60 minutes. I took it out of the oven and let it cool to room temp. When I got to their house we put it in a 250 degree oven until it was time for dinner. 5 mins before dinner I stuck it under the broiler so that the top was nice and crispy. It was perfect and no fuss. I received rave reviews. Thank you!!
Tori Avey says
April 12, 2017 at 12:24 pmGreat! I made it for our Seder this year, too. 🙂
Janet says
April 9, 2017 at 12:06 pmThanks for posting the recipe! My grandma (from Transylvania) always did her potatoes (for latkes) in a blender, with water, to get a smooth consistency, then squeezed all the water out through a cheese cloth. Yikes now THAT is a lot of work, potato peeling and onion and matzo meal everywhere! I’m going to try this today, cook 80%, refrigerator, finish tomorrow for my seder in place of latkes. Mostly I’m looking forward to avoid filling my home with the greasy latke atmosphere. I’ll let you know if it is well-received by my latke-loving family.
Sarah says
April 8, 2017 at 4:49 pmHi Torey,
Can I use sweet potatoes or purple potatoes? I want to add a little color. Or even carrots? Can I substitute Matzo Meal for Potato Starch? Thank you
Tori Avey says
April 8, 2017 at 8:59 pmHi Sarah– yes, I think these would all work, though bake times may need to be adjusted a bit– I don’t have exact timing.
Heidi A Robinson says
July 23, 2017 at 8:20 amWould also Suggest Organic Gold, which have a slightly longer Cooking time, and a Much Smoother, Crisp Flavor. Or if you Choose. Yams which are Often called Sweet Potato’s require quite a lot of Sugar, which I use either Organic Raw Turbinado, or Agave (a Sweet Syrup twice the Sweetness of Sugar, made from a SW Desert Cactus. Doesn’t Affect the Glycemic Index of those with Diabetes).
Real Sweet Potato’s are White inside, require Less Cooking time, and are So naturally Sweet, one would want to be Careful in How Much Sugar of Any variety used in your Dishes. Shalom!