Old Fashioned Potato Kugel

Old Fashioned Potato Kugel

32
Basg 6

"I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight."

Ingredients 2 h {{adjustedServings}} servings 119 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
  2. Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
  3. Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.
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See a boil-and-roast method for making beautiful, crispy roasted potatoes.

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Reviews 32

  1. 36 Ratings

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Basg
8/26/2009

Hi - I'm the recipe submitter. I just noticed that a reviewer says you should squeeze out the moisture from the potatoes and onions. While most potatoes kugels include this step, one of this recipe's secrets is that you keep the moisture in - it makes for an exceptionally moist kugel. So leave it all in, even it the mixture looks watery.

BREN43
3/31/2010

It can't get much easier than this, and delicious too! Shredded onions, then potatoes in processor with fine shredder. Changed to the blade, added everything else, a few pulses and WAH-LAH it was done. I did however bake it in an oiled 9x13 that was heated first, before putting the mixture in a 400 deg. oven for 1 hour. Tasted it as soon as it came out of the oven & it was TDF, with a very crispy brown top and a creamy inside. Had to go to another room before I would eat it all. Thanks so much for sharing.

CKandi007
3/30/2010

This is great! I made this for Passover and substituted some celery root so it was about 50/50 with the potatoes. It helps cut down the glycemic index and also adds vitamin K, not to mention some great flavor. Other than that, I followed the recipe to a tee and it was a hit!