Classic Potato Kugel Recipe

I adore potato kugel like it’s a small, savory mattress for my emotions — crispy on the edges, tender inside, and entirely willing to soak up butter and my questionable life choices. This Classic Potato Kugel Recipe is the kind of dish that makes guests ask if you’re Jewish (I’m not), makes your oven smell like childhood memories, and convinces you that shredding potatoes by hand is a noble form of penance. Try it because it’s comforting, adaptable, and forgiving—like leggings for your dinner table.

My husband once tried to “help” by announcing he’d watched three YouTube videos and could grate the potatoes faster. He returned with a blender half-full of shredded potato soup and a look of betrayal from the mixer. The kugel survived, slightly puréed and with a new crunchy top I didn’t plan on, because even my kitchen disasters have texture. The kids tried to pass it off as “modern art.” I ate the leftovers at midnight and felt very proud and mildly ashamed.

Classic Potato Kugel Recipe

Time-Saving Hacks

– Use the food processor with the grater attachment instead of hand-grating. Yes, it’s cheating. Yes, I will both admit it and praise it.
– Buy pre-shredded potatoes if you’re truly out of time. The label “fresh” is negotiable.
– One-pan dirty? Toss everything into a bowl, use the same utensil to whisk and scrape, and call it efficiency. I won’t pretend my sink is clean.
– Par-bake the kugel for 20 minutes, cool, then refrigerate. Finish baking later for dinner when guests arrive — saves time and dignity.

Serving Ideas

– Serve with a dollop of sour cream or applesauce, depending on whether you’re savory or emotionally complicated.
– Pair with smoked fish and a green salad if you want to impress people who pronounce “kugel” with scholarly conviction.
– Serve with wine if the kids drove you nuts that day. No one will argue with a buttery potato and a glass of red.
– Keep it super simple and plate it with whatever roast is in the oven. Nobody needs to know you barely had time to season.

What to Serve It With

– Brisket or roast chicken for holiday vibes.
– A crisp cucumber-dill salad to cut through the richness, unless you’re committed to decadence—then skip the greens.
– Lox and capers if you’re feeling brunch-adjacent and questionable at 11 a.m.
– My personal favorite: a fork and zero judgment.

✔Tips & Mistakes

– Common mistake: squeezing out all the potato moisture. You want some moisture for tenderness—don’t turn this into dehydrated potato jerky.
– Pro tip: Salt the potatoes generously. You’ll taste what you season, not what you intended to season.
– Don’t do this: crowd the pan. Give the kugel room to crisp. I learned this after my pan looked like mashed potato wallpaper.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Reheat slices in a skillet to revive the crust—microwave if you only care about speed, not texture.
– Freeze slices separated by parchment for up to 3 months. Defrost in the fridge overnight and re-crisp in the oven.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add caramelized onions or grated zucchini for extra depth.
– Use sweet potatoes for a sweeter, sassier version.
– Toss in a handful of cheddar because I believe in cheese as a personality trait.

Frequently Asked Questions

Classic Potato Kugel Recipe

This Classic Potato Kugel is a deliciously crispy dish, perfect as a side for any meal.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 5 lb russet potatoes, peeled
• ▢ 1 large onion, finely chopped
• ▢ 4 large eggs
• ▢ 1 cup vegetable oil or melted butter
• ▢ 1 tsp salt
• ▢ 1 tsp black pepper

Instructions

Preparation Steps

• Preheat the oven to 375°F (190°C).
• Grate the peeled potatoes using a box grater or food processor.
• Sprinkle the shredded potatoes with salt and let them sit for about 10 minutes. Drain excess moisture.
• In a mixing bowl, combine the grated potatoes, chopped onion, eggs, oil, pepper, and mix well.
• Pour the mixture into a greased 9x13 inch baking dish and spread evenly.
• Bake for 60 minutes, or until the top is golden brown and crispy.
• Allow to cool slightly before slicing and serving.

Notes

For extra flavor, add some chopped fresh herbs or garlic to the potato mixture. Serve hot as a side dish to roasted meats.