Golden, crispy on top, tender and comforting inside – Classic Potato Kugel is a beloved dish that transforms humble potatoes into something magical. With its crackly crust and soft, savory center, it’s a perfect side dish for holiday tables or a hearty main for cozy family dinners.

The beauty of potato kugel is in its simplicity. Grated potatoes, onions, eggs, and oil come together to create a dish that’s greater than the sum of its parts. Whether you’re serving it alongside roast chicken, brisket, or enjoying it solo with sour cream, it’s a crowd-pleaser that never goes out of style.

What Kind of Potatoes Should I Use?

For the best texture, go with starchy potatoes like Russets or Yukon Golds. Their higher starch content helps create that creamy interior and crispy top that define a great kugel. Waxy potatoes like red potatoes can work, but they won’t give you the same fluffiness.

Ingredients for the Classic Potato Kugel

Potatoes
The star of the show, providing the starchy base and hearty texture.

Onions
They add sweetness and depth, balancing the richness of the potatoes.

Eggs
Act as the binder, holding everything together and adding tenderness.

Flour or Matzo Meal
Helps firm up the kugel, especially if you like a denser slice.

Oil
Essential for that signature crispy top and golden edges.

Salt and Pepper
Simple seasoning to bring all the flavors to life.

Optional: Baking Powder
A little lift if you like a lighter kugel, though traditional recipes often skip it.

How To Make the Classic Potato Kugel

Step 1: Prep the Potatoes and Onions

Peel the potatoes and onions, then grate them using a box grater or food processor. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. This is key for a crispy top!

Step 2: Mix the Batter

In a large bowl, combine the grated potatoes and onions with eggs, flour (or matzo meal), salt, pepper, and a drizzle of oil. Mix until everything is evenly coated.

Step 3: Heat the Pan

Pour oil into a baking dish and place it in a preheated oven at 400°F (200°C) for about 5 minutes. You want the oil hot so the kugel starts crisping immediately.

Step 4: Bake to Perfection

Carefully spoon the potato mixture into the hot dish, spreading it evenly. Bake for 1 to 1 ¼ hours, until the top is deeply golden and crispy, and the inside is tender.

Step 5: Cool and Serve

Let the kugel rest for about 10 minutes before slicing. This helps it set and makes serving easier.

Serving and Storing Classic Potato Kugel

Serve the kugel warm, straight from the oven, for the best texture and flavor. It pairs wonderfully with sour cream or applesauce and makes a fabulous addition to any holiday or Shabbat table. Leftovers can be stored in the fridge for up to 4 days; simply reheat in the oven or a hot skillet to bring back the crisp edges.

Frequently Asked Questions

How do I get my kugel extra crispy?

Make sure to squeeze out excess liquid from the potatoes and preheat the oil in the baking dish. That sizzle when the mixture hits the pan is what creates the crispy crust.

Can I make it ahead of time?

Yes! You can bake it a day ahead and reheat it in a hot oven before serving. It actually slices even better the next day.

Can I freeze potato kugel?

Absolutely. Let it cool completely, then wrap tightly and freeze. Reheat covered in foil at 350°F (175°C) until warmed through, then uncover to crisp the top.

What can I use instead of matzo meal?

Regular flour works well, or you can go gluten-free with a bit of potato starch or gluten-free flour.

Why did my kugel turn gray?

Potatoes oxidize quickly! Work fast or soak the grated potatoes in cold water, then dry thoroughly before mixing.

Want More Side Dish Ideas?

If you love this Classic Potato Kugel, you’ll probably enjoy these other favorites:

• Avocado Mozzarella and Tomato Grilled Cheese for a fresh, cheesy twist.
• Tender Beef Bao Buns if you’re craving soft, pillowy bites.
• Garlic Butter Steak with Cheesy Alfredo Tortellini for pure comfort food indulgence.
• Teriyaki Chicken with Mashed Potatoes and Roasted Veggies for a sweet-savory dinner.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest side dish board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add a touch of garlic or leave it classic? Maybe you tried it with sweet potatoes?

I love hearing how others make these dishes their own. Questions are welcome too—let’s help each other cook smarter.

Classic Potato Kugel

Author: Jam Scott
Total Time: 1 hour 35 minutes
Yield: Serves 8-10

Print Recipe

Description

A golden, crispy-topped, and tender potato casserole that’s beloved on holiday tables and cozy family dinners alike. Simple ingredients come together to make a dish that’s comforting, savory, and satisfying.

Ingredients

6 large Russet or Yukon Gold potatoes (about 3 pounds)

2 medium onions

3 large eggs

1/4 cup flour or matzo meal

1/3 cup vegetable oil (plus extra for the pan)

2 teaspoons salt

1/2 teaspoon black pepper

Optional: 1 teaspoon baking powder

Instructions

Preheat oven to 400°F (200°C). Add oil to a baking dish and place it in the oven to heat.
Peel and grate the potatoes and onions. Squeeze out as much liquid as possible using a kitchen towel.
In a large bowl, combine grated potatoes, onions, eggs, flour or matzo meal, salt, pepper, and a drizzle of oil. Mix well.
Carefully spread the mixture into the hot baking dish.
Bake for 1 to 1 ¼ hours, or until the top is golden brown and crisp.
Let cool for 10 minutes before slicing and serving.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Appetizers