There’s something magical about humble ingredients coming together to create a dish that’s far greater than the sum of its parts—and that’s exactly what you get with Potato Kugel. Golden and crispy on the outside, tender and savory on the inside, this classic Jewish comfort dish is rustic, simple, and absolutely irresistible.

Whether it’s part of a holiday spread or a cozy side dish for a weeknight roast, potato kugel brings warmth and tradition to the table with every bite. It’s the kind of dish that makes you close your eyes and sigh a little—that good.

Why You’ll Love Potato Kugel

This recipe isn’t just about the ingredients—it’s about creating moments. It’s about bubbling casseroles fresh from the oven, the smell of onions and potatoes wafting through your kitchen, and that satisfying crisp when you cut into the corner.

• Golden, crispy edges – The best part of every slice.
• Soft, savory interior – Like mashed potatoes in disguise.
• Minimal ingredients, big flavor – Classic comfort at its finest.
• Perfect for holidays or everyday dinners – It’s always welcome.

Chef’s Pro Tips for Perfect Results

Want to nail this dish on your very first try? Here are some insider secrets…

• Use starchy potatoes like Russets—they create the fluffiest interior.
• Grate the potatoes by hand or use a food processor for the best texture.
• Squeeze out as much moisture as possible from the potatoes and onions—this helps the kugel crisp up.
• Heat the oil in the baking dish first—this gives you that golden, crispy crust right away.

Ingredients

Here’s everything you need to make a traditional, crowd-pleasing kugel:

1. For the Kugel:

• 2 lbs Russet potatoes, peeled
• 1 medium yellow onion
• 3 large eggs
• 1/4 cup matzo meal or all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup vegetable oil or schmaltz (rendered chicken fat)

Instructions

Let’s dive into the steps to create this flavorful masterpiece… <ol> <li>Preheat your oven to 400°F (200°C). Pour oil into a 9×13-inch baking dish and place it in the oven to heat while you prepare the kugel.</li> <li>Grate the potatoes and onion using a box grater or food processor. Transfer to a clean kitchen towel and wring out as much liquid as possible.</li> <li>In a large mixing bowl, combine the grated potato and onion, eggs, matzo meal (or flour), salt, and pepper. Mix until well combined.</li> <li>Carefully remove the hot baking dish from the oven. Pour the mixture into the dish and use a spatula to spread it evenly. You should hear a sizzle—this is what creates that crispy bottom crust.</li> <li>Bake for 55–65 minutes, or until the top is deep golden brown and crisp.</li> <li>Let cool slightly before slicing. Serve warm or at room temperature.</li> </ol>

Texture & Flavor Secrets

Potato kugel is all about contrast. The edges and top get gloriously crisp, while the inside stays soft, tender, and flavorful. The onion adds a subtle sweetness and savory depth, and the eggs help everything hold together while staying moist.

How to Serve Potato Kugel

This dish is incredibly versatile and delicious on its own or as a side. Try serving it with:

• Roast chicken or brisket
• Sour cream or applesauce (yes, it works!)
• A crisp green salad to balance the richness
• A big spoonful straight from the pan (no shame)

Creative Leftover Transformations

Don’t let leftovers go to waste! You can…

• Reheat in a skillet or air fryer for extra crispiness.
• Top with a fried egg for a hearty breakfast.
• Slice into sticks and dip into sour cream or ranch for a fun snack.

Additional Tips

Here are some extra tips…

• Make it ahead – Potato kugel reheats beautifully in the oven.
• Customize with herbs – Add chopped parsley, dill, or chives.
• Use schmaltz for tradition – It adds rich flavor and golden color.

Make It a Showstopper (Presentation Ideas)

Want to wow your guests?

• Garnish with chopped herbs or scallions just before serving.
• Serve in cast iron for that rustic, golden-edge look.
• Slice into neat squares and arrange on a platter for holidays or brunch buffets.

FAQ’s

1. Can I use other potatoes?

Yes, but starchy ones like Russets or Yukon Golds work best for texture.

2. Do I need to peel the potatoes?

Yes, for a smooth texture and better crisping.

3. Can I make this gluten-free?

Yes—use matzo meal or a gluten-free flour alternative.

4. How long does it keep?

3–4 days in the fridge. Reheat in oven or air fryer for best texture.

5. Can I freeze it?

Yes! Wrap tightly and freeze. Thaw and reheat uncovered in the oven to restore crispiness.

6. What’s the difference between kugel and latkes?

Latkes are pan-fried potato pancakes; kugel is baked and casserole-style.

7. Can I add cheese?

Not traditionally, but a little grated parmesan or cheddar works in a non-kosher version.

8. Is this dish kosher?

Yes, when made with oil or schmaltz and without dairy.

9. Can I add vegetables?

Sure! Try shredded carrots, zucchini, or sweet potato for a twist.

10. What makes kugel crispy?

Squeezing the liquid from the potatoes and heating the oil in the pan first helps create that crust.

Conclusion

Potato Kugel is the kind of recipe that’s simple, soulful, and deeply satisfying. Whether you grew up with it or are trying it for the first time, it’s one of those dishes that brings people together around the table. With its crispy edges, tender interior, and nostalgic flavor, it’s not just a side—it’s the star of any comfort-food feast.

Print

Watch How to Make Potato Kugel