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.
Ingredients
6 medium russet potatoes
1 large yellow onion
3 large eggs
1/4 cup matzo meal (or all-purpose flour)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 cup neutral oil or schmaltz
1 tablespoon chopped chives or parsley (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Peel and grate the potatoes and onion using a box grater or food processor.
3. Transfer the mixture to a clean towel or cheesecloth and wring out all excess moisture.
4. In a large bowl, mix the grated potatoes and onion with eggs, matzo meal, salt, and pepper. Stir to combine.
5. Heat the oil in a 9×13-inch baking dish in the oven for about 10 minutes until shimmering.
6. Carefully remove the dish, pour the potato mixture into the hot oil, and spread evenly.
7. Bake for 50–60 minutes or until the top is golden and the sides are crisp.
8. Let cool for 10 minutes before slicing and serving.
Notes
Be sure to squeeze out as much moisture as possible from the potatoes for a crispy texture.
Schmaltz adds authentic flavor, but any neutral oil will work fine.
This kugel freezes beautifully—wrap tightly and reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Jewish / Eastern European
Nutrition
- Serving Size: 1 slice (approx. 1/8 of dish)
- Calories: 220
- Sugar: 2g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Potato kugel, Passover side dish, traditional kugel