Potato Kugel

Potato Kugel

serene 0

"Yummy potato kugel."

Ingredients 55 m {{adjustedServings}} servings 231 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 529 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk eggs, vegetable oil, salt, and black pepper in a large bowl.
  3. Stir potatoes and onion into egg mixture; pour mixture into a large baking dish.
  4. Bake in preheated oven until potatoes are tender, about 40 minutes.
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Reviews 6

  1. 8 Ratings


I scaled this recipe to 6 servings, followed the instructions to the letter, and there's only one thing that I would do differently next time. My gut was telling me to get some of the moisture out of the shredded potatoes, but the recipe did not specify this. I would either wring the potatoes in a towel or put into a salad spinner to reduce the liquid released after shredding. It took an extra 20 minutes to bake off the liquid in the dish. BUT, these potatoes were delicious! And if you have a food processor to shred the potatoes and onions, this recipe is soooooo easy. Obviously, texture was different than scalloped potatoes, but the taste was similar. Definitely making this one again. Serene, thanks for sharing your recipe.

Tory Roseq

This was very tasty. Made it as written and served with sour cream on the side because it reminded me so much of potatoe pancakes, just so much easier to make. Two things to be aware of..may take longer to cook than specified and it really stuck to the pan and quite a bit was wasted. Next time I will try oiling my cassarole dish first, but there will be a next time and a next time... Family loved it as well.

Chef Scott

Light and fluffy this potato kugel was a hit with my wife and teenage daughter. Only thing I would do differently is to cut the onion smaller. I cooked it 15 minutes more until the larger onions were cooked. The flavor profile was delicious. Thanks again for a yummy recipie. Note: I used sour cream for dipping. Perfect.