Description
This crispy potato kugel is a traditional Jewish dish that’s easy to make and incredibly delicious. Made with grated potatoes and onions, bound together with eggs and baked until golden brown and crisp, it’s perfect served hot with sour cream or alongside a hearty cholent stew.
Ingredients
Preparation Ingredients
- 1 tablespoon vegetable oil (for greasing)
Main Ingredients
- 10 medium potatoes, peeled and grated
- 2 medium onions, peeled and grated
- 5 large eggs
- ⅓ cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Prepare Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with 1 tablespoon of vegetable oil to prevent sticking.
- Combine Vegetables and Eggs: In a large bowl, mix the grated potatoes and onions thoroughly. Add the 5 large eggs, ⅓ cup of vegetable oil, 2 teaspoons of salt, and 1 teaspoon of black pepper. Stir well until all ingredients are evenly combined to form the kugel mixture.
- Bake the Kugel: Pour the mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 1 ½ to 2 hours, or until the top is golden brown and crispy.
- Serve: Once baked, remove the kugel from the oven and let it cool slightly before serving. It is delicious served hot with sour cream or as a side dish to a traditional Jewish cholent.
Notes
- For extra crispiness, you can increase baking time up to 2 hours but monitor to avoid burning.
- Using starchy potatoes such as Russets will yield the best texture.
- Grate the potatoes and onions just before mixing to prevent them from becoming watery.
- If preferred, you can squeeze some excess liquid from the grated potatoes and onions using a clean kitchen towel for a firmer kugel.
- This kugel can also be cooked in a slow cooker overnight for a different texture and convenience.
- Prep Time: 30 mins
- Cook Time: 1 hr 30 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
