Golden on the edges, tender in the center, and irresistibly savory with every bite—Classic Potato Kugel is the ultimate comfort dish for cozy dinners or holiday tables. This beloved Ashkenazi Jewish recipe features shredded potatoes and onions baked to crispy perfection. Whether served alongside roasted meats or as the main star in a vegetarian spread, it’s always a crowd-pleaser.

What makes this kugel so special is its beautiful contrast in texture: the top turns crisp and golden, while the inside stays moist and creamy. With just a few pantry staples and a hot oven, you’ll have a side dish that brings both tradition and heartwarming flavor to your table.

What Kind of Potatoes Should I Use for Potato Kugel?

Russet potatoes are ideal for kugel due to their high starch content, which helps hold the mixture together and provides a creamy interior. Yukon Golds can also work if you prefer a slightly buttery flavor and smoother texture. Avoid waxy potatoes like red or fingerlings—they won’t deliver that signature fluff inside and crisp crust outside.

Ingredients for the Classic Potato Kugel

Potatoes – The main base of the dish; they provide the starchy body and creamy interior once baked.

Onions – Add depth, a hint of sweetness, and that traditional flavor that pairs beautifully with potatoes.

Eggs – Act as a binder to hold the mixture together and give structure.

Matzo meal or flour – Helps absorb moisture and adds body; matzo meal keeps it classic and Passover-friendly.

Salt & Pepper – Essential for seasoning and enhancing the natural flavors.

Oil (preferably schmaltz or neutral oil) – Helps crisp the top and bottom while adding richness.

Chives or Parsley (optional) – For a fresh garnish and slight herbal touch.

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 a food processor with a shredding blade. Once shredded, transfer to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is key for that crisp golden edge.

Step 2: Mix the Kugel Base

Place the drained potato-onion mixture into a large mixing bowl. Add the eggs, matzo meal (or flour), salt, and pepper. Stir until everything is fully combined. If using, you can fold in some chopped parsley or chives for a bit of color and freshness.

Step 3: Heat the Oil

Preheat your oven to 400°F (200°C). While it heats, pour your oil into a baking dish and place it in the oven until the oil is hot—about 10 minutes. Carefully remove the dish and pour in the potato mixture, spreading it evenly. You should hear a satisfying sizzle as the bottom starts to crisp.

Step 4: Bake Until Golden

Place the kugel in the oven and bake for 50 to 60 minutes. It’s done when the top is deeply golden and crisp and the sides pull away slightly from the pan. Let it cool for 10 minutes before slicing.

How to Serve and Store This Golden Kugel

Serve the Classic Potato Kugel hot and fresh from the oven, sliced into squares or wedges. It pairs beautifully with roast chicken, brisket, or a big bowl of soup. For brunch, it’s excellent alongside smoked fish or a simple salad.

To store, allow the kugel to cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in the oven or toaster oven to restore its crispy edges. Kugel also freezes well for up to 2 months—just wrap tightly and thaw overnight in the fridge before reheating.

Frequently Asked Questions

How do I keep my kugel from getting soggy?

Make sure to squeeze out as much moisture as you can from the potatoes and onions before mixing. Also, use a hot pan and hot oil to start crisping immediately.

Can I make this ahead of time?

Yes! You can prep the kugel and refrigerate it unbaked for a few hours or bake it fully and reheat it in the oven when ready to serve.

What oil works best?

Neutral oils like canola, vegetable, or avocado oil are great. For extra flavor, try schmaltz (chicken fat) if available.

Is this gluten-free?

Yes, if you use matzo meal made from gluten-free matzo or swap it for a certified gluten-free flour like potato starch.

Can I add other vegetables?

You can experiment with a bit of grated carrot, zucchini (squeeze it dry!), or even parsnip, but keep the potato ratio high for structure.

Want More Savory Side Dish Ideas?

If you love this Classic Potato Kugel, you’ll probably enjoy these other comforting dishes from Life with Jam:

Cheesy Cauliflower Patties for a crisp and creamy veggie bite.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a rich and filling pasta bake.
Copycat Cracker Barrel Hashbrown Casserole when you’re craving that cheesy potato comfort.
One Pot Creamy Beef and Garlic Butter Pasta if you’re in the mood for a meaty one-dish wonder.
Louisiana Remoulade Sauce to drizzle on the side or pair with crispy kugel squares.

For more daily kitchen inspiration and cozy classics, follow along on my Pinterest – Life with Jam.

📌 Save this recipe to your Pinterest board for easy access next time the craving for crispy comfort hits.

And let me know in the comments how your kugel turned out! Did you go the schmaltz route? Add herbs? Crisp it extra golden?

I love hearing how each version becomes its own tradition. Questions are always welcome—we’re cooking together here.

Classic Potato Kugel

Author: Jam Scott
Total Time: 1 hour 20 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Classic Potato Kugel is a comforting baked dish made with shredded potatoes and onions, bound together with eggs and matzo meal. The result is a golden, crispy-edged kugel with a creamy interior—perfect for holiday tables or a cozy weeknight side.