Easy Traditional Potato Kugel is a simple recipe for the traditional and classic savory Jewish potato casserole dish. Budget-friendly, vegetarian (pareve), and only 4 main ingredients.
About kugel…
A kugel is a Jewish casserole, typically made vegetarian and dairy-free. They’re also budget-friendly.
Traditionally, they’re found at Ashkenazi Shabbat or holiday tables as part of lunch, and it likely will be served with cholent and, in Israel, you maybe find Jerusalem kugel at the table as well.
Potato kugel is a delicious savory side dish. It’s often made ahead and then left in an oven or on a hot plate over Friday night to be eaten at lunch on Shabbat or holidays.
This is a simple recipe with only 4 main ingredients. The potatoes can be shredded or grated, and each way will turn out a different texture, even if the flavor will be the same.
A little about potatoes
The potato is a perennial, starchy tuber, a root vegetable, that is native to the Americas.
Potatoes contain health benefits and are an excellent source of fiber, vitamins, and nutrients and provide fuel for the body.
Potatoes are gluten-free and very filling. In addition, they are a good source of antioxidants—some more than others—and they contain resistant starch. However, their nutritional content depends on the type of potato. Much of a potato’s nutrition is in the skin of the potato, and peeling them reduces their nutritional value.
Adding fattening toppings, such as sour cream or butter, adds calories and fat.
Different potatoes are considered to work best with different recipes, but overall, they can be used in a variety of delicious meals for recipes from all over the world.
There may be over a couple hundred varieties of potatoes in the United States, but there are only 7 main categories. The most popular of these are the red, white, yellow, and russet.
Fun Facts
- Potatoes were first cultivated in Peru by the Incas.
- Potatoes were introduced to Europe (Ireland) toward the end of the 16th century.
- Potatoes began to be planted in the colonies in the early 1700s.
- Potatoes are the #1 vegetable crop in the United States and 4th most consumed in the world.
- Idaho is the largest grower of potatoes.
- The potato was the first vegetable to be grown in space.
Some useful info about cooking…
Oils used in cooking
“High-heat” oils have neutral flavors and have been processed in order to handle high temperatures and are good for sautéing, searing, and frying. These include canola oil, vegetable oil, avocado oil, and grapeseed oil, each with its own “best for” with chefs.
Some oils have their own flavor and are good for sautéing and roasting and add a little extra to the dish. These include extra virgin olive oil, coconut oil, and peanut oil. Extra virgin olive oil works well with roasting or sautéing, but not for deep frying.
Coconut oil is good in dishes where a slightly coconut flavor enhances the dish, and peanut oil is good for deep frying and will add a subtle nutty taste and smell. Many Asian dishes call for peanut oil in the ingredients.
Then there are oils that are not used with heat but rather for dressing up foods, such as sesame oil, flaxseed oil, and walnut oil, among others.
What does it mean when recipes say “to taste” about an ingredient?
When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking, though).
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it. ‘
Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.
What does it mean when a recipe says that an ingredient is “optional”?
If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor related (i.e., salty, sweet, spicy, etc.), appearance related (garnish), or even something like nuts or chocolate chips in baking.
What does “savory” mean?
“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.
Frequently Asked Questions (FAQs)
What is a potato kugel?
A potato kugel is a traditional Ashkenazi Jewish baked casserole made with grated or shredded potatoes, onions, eggs, oil, salt, and pepper, typically served as a side dish for Shabbat and Jewish holidays.
Is this potato kugel pareve (dairy-free)?
Yes, this recipe is naturally pareve, meaning it contains no dairy or meat, making it completely vegetarian and suitable to serve alongside any kosher meal.
Can I make this potato kugel ahead of time?
Yes, potato kugel is an exceptional make-ahead dish. It can be fully baked in advance and kept warm on a hot plate or warmed up before serving, making it a staple for Friday night or Saturday Shabbat lunches.
Should I shred or grate the potatoes?
You can use either method depending on your preference. Grating or processing the potatoes yields a smoother, lighter texture, while shredding them with a box grater or food processor gives the kugel more of a hearty chew.
How do I store leftovers?
Store leftover potato kugel in an airtight container in the refrigerator for up to 3 to 4 days, or freeze it for longer storage. Reheat. after defrosting, in the oven or toaster oven.
What is needed to make this potato kugel recipe?
I hardly ever meal plan, so I like to keep a cupboard full of seasonings, spices, veggies, and canned goods in my kitchen to use whenever the mood strikes.
But these 4 main ingredients are what you need to make this recipe!
potatoes
onions
eggs
potato starch or corn starch
Also, salt and pepper to taste and oil for greasing your pan.
Like kugels? Try these!
Salt and Pepper Kugel
Cauliflower Kugel
Broccoli Kugel
Jerusalem (Yerushalmi) Kugel
Sweet Lokshen Kugel
Easy Traditional Potato Kugel Recipe
Vegetarian and dairy-free traditional savory Jewish potato casserole with only 4 ingredients.
Ingredients
- 5 pounds of potatoes (does not need to be exact)
- 2 large onions
- 6 eggs
- 1/3 cup of potato starch or corn starch
- 1 tablespoon salt or to taste
- 1 teaspoon ground black pepper or to taste
- cooking spray or cooking oil
Instructions
- Shred (small or large, your choice) or puree the potatoes (you can peel or not beforehand, your choice).*
- Peel and shred small or puree the onions.*
- Mix the potato, onion, eggs, starch, salt, and pepper together in a large mixing bowl.
- Line a 9"x13" baking pan or similar baking dish with baking paper, or coat well with cooking spray, or brush on oil.
- Pour in the potato and onion mixture and level.
- Spray the top with the cooking spray or brush on oil.
- Bake in an oven that was preheated to 400°F for approximately 1 hour or until the top is a golden brown.**
Notes
*The texture is different if you shred or puree. If you like to feel the pieces of potato or onion, shred. If not, then puree. Personally, I shred the potato small and puree the onion.
** This depends on your oven. If the top is golden brown and the middle of the kugel is not yet firm, then you can cover the top or lower the heat for it to finish. If it is done and the top still looks a bit raw, then you can put it on broil for a few minutes to brown the top (just keep an eye on it so it won't burn).
***The potato and onion will leak liquid, so if you can't put the baking pan in the oven right away, then drain the excess liquid before you do.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 227Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 93mgSodium: 508mgCarbohydrates: 43gFiber: 5gSugar: 3gProtein: 8g