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!
MY OTHER RECIPESNote: 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.
I 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.
I 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 😀.
Did you use a food processor to shred it? That’s my big “secret.” 🙂
I used the medium shredder. Maybe the fine would help with cutting?
I’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.
Hi 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!
can I use a nonstick metal pan for the kugel???
Sure!
I 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!
I wouldn’t make this one ahead, unfortunately… I haven’t found a way to do it without the texture suffering. 🙁
Tori, thank you for posting this recipe. We can’t stop eating it, It’s so delicious!
So glad you like it Soonee! 🙂
I 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)
I 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.
Glad you enjoyed it Lois!
Lois 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!!
Simple recipe, but it needs a lot more salt.
I 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.
I made this for Passover….it was fabulous….big hit…will be on the menu for years to come!
Great to hear it Joan!
I 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!
I 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.
Can I use a non stick spray for the pan?
Yes! Just make sure it’s a generous layer of oil.
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?
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.
what about replacing the corn starch with matzo meal?
Hi J, I personally prefer starch here as it makes for a lighter, crisper result than matzo meal.
Okay, 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.
Foil pan should be fine. 🙂
Beth 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..
I 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
Hi 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.
Hi 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?
Hi 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. 🙂
Hello. 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?
You 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.
can you make ahead and freeze?
No, I do not recommend it for this recipe. It will turn dry as it reheats.
Me encanta esta receta porque es sencilla y debe ser exquisita!
Hoy la hago.
Do 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!)
Hi 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. 🙂
can i cut the recipe in half, and bake it in a smaller baking dish. i would love to try it.
many thanks.
That should be fine.
Amazing recipe
When 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
Hi 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!
I 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♡
Fabulous! 🙂
Hi Tori
Any way to make a kugel vegan? I really want to make one and am doing a all vegan Rosh Hashana dinner.
Hi 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/
Made 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?
Hi 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.
I 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?
I don’t recommend cooking this particular recipe in advance… so sorry!
Can I make ahead and freeze this?
I do not recommend making this kugel ahead; I have frozen it in the past but it never tastes the same reheated.
Unfortunately, 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.
The 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…
Terrific 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!
I 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
Be careful! THE Glass can shatter if the pan is heated too ling without anything in it
If you can live with a little color in your kugel don’t bother to peel the potatoes..
I 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?
Absolutely! 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.
Can i cook it at 325 for 2 or three hours instead?
Thanks
I do not recommend this, it will dry out and become tough.
I 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!!
Great! I made it for our Seder this year, too. 🙂
Thanks 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.
Hi 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
Hi Sarah– yes, I think these would all work, though bake times may need to be adjusted a bit– I don’t have exact timing.
Would 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!