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Classic Potato Kugel

Classic Potato Kugel
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Classic Potato Kugel is a warm, comforting dish featuring a crispy golden crust and a soft, flavorful inside. Perfect for holiday tables, Shabbat dinners, or cozy home meals, this recipe transforms simple ingredients into a show-stopping side with a perfect texture balance of crispy exterior and tender interior. Easy to prepare and customizable, it makes a delicious crowd-pleaser ideal for any occasion.

Ingredients

Scale

Main Ingredients

  • 4 large Russet potatoes, peeled and grated
  • 1 medium onion, peeled and grated
  • 3 large eggs, beaten
  • 2 tablespoons all-purpose flour (or gluten-free flour for GF option)
  • 1/4 cup vegetable oil (plus extra for greasing the dish)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare the Potatoes and Onion: Peel and finely grate the potatoes using the coarse side of a grater or a food processor. Grate the onion similarly and combine both in a large bowl to ensure even shredding for perfect texture.
  2. Remove Excess Moisture: Place the potato and onion mixture into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step prevents sogginess and ensures a crispy kugel.
  3. Mix the Batter: Transfer the drained potato and onion mixture back into a bowl. Add the beaten eggs, flour, salt, and pepper. Stir thoroughly until well combined, allowing the eggs and flour to bind the ingredients.
  4. Prepare the Baking Dish: Generously grease a square or rectangular baking dish with oil to prevent sticking and create a golden, crispy crust.
  5. Bake Until Golden and Crisp: Pour the batter evenly into the prepared dish. Bake in a preheated oven at 375°F (190°C) for 60 to 75 minutes, or until the top is deep golden brown and crispy, and the inside is set but tender.
  6. Cool and Serve: Let the kugel cool for 10-15 minutes before slicing. This resting time helps it firm up, making it easier to cut and serve.

Notes

  • Use Russet potatoes for best texture and crispiness due to high starch content.
  • Remove excess moisture thoroughly to avoid soggy kugel.
  • Be generous with oil both in the batter and to grease the dish to achieve an optimal crust.
  • Bake low and slow at 375°F to cook through and develop a crunchy crust.
  • Allow kugel to rest before cutting to maintain its shape and texture.

Nutrition

Keywords: potato kugel, classic kugel, Jewish comfort food, crispy potato dish, holiday side dish, Shabbat meal, gluten free kugel

Find it online: https://eazyum.com/classic-potato-kugel/