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Classic Potato Kugel

Classic Potato Kugel
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Classic Potato Kugel is a beloved Jewish comfort food that combines crispy, tender, and savory flavors in one dish. Made from simple ingredients like starchy potatoes, onions, eggs, and a binder such as flour or matzo meal, this golden, crunchy kugel is perfect for family dinners and holiday feasts. It delivers a comforting balance of a crispy crust and soft interior, with flavors that evoke warmth and tradition.

Ingredients

Scale

Main Ingredients

  • 4 cups starchy potatoes (e.g., Russet), peeled and grated
  • 1 large onion, grated
  • 3 large eggs, beaten
  • 1/4 cup flour or matzo meal
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil or schmaltz (rendered chicken fat)

Instructions

  1. Prepare the Potatoes and Onions: Peel and finely grate the potatoes and onions using a box grater or food processor. Squeeze out all excess moisture using a clean kitchen towel or cheesecloth to ensure the kugel bakes up crispy rather than soggy.
  2. Mix the Ingredients: In a large bowl, combine the grated potatoes and onions with the beaten eggs, flour or matzo meal, salt, pepper, and your choice of vegetable oil or schmaltz. Stir gently but thoroughly to blend everything without breaking up the coating on the potatoes.
  3. Transfer to Baking Dish: Grease a shallow baking dish generously with oil or schmaltz. Spread the kugel mixture evenly in the dish to create a uniform layer, which helps develop a crisp, golden crust while keeping the interior tender.
  4. Bake Until Golden and Crisp: Preheat your oven to 350°F (175°C). Bake the kugel for 60 to 75 minutes, checking at the halfway point. Optionally baste with additional oil to encourage deep golden color and extra crunch.
  5. Cool and Serve: Remove the baked kugel from the oven and let it rest for a few minutes before slicing. This allows the kugel to set and the flavors to meld perfectly.

Notes

  • Dry ingredients thoroughly: Removing moisture from potatoes and onions is key to achieving a crisp crust.
  • Choose a shallow baking dish for even cooking and more crispy surface area.
  • Use schmaltz for authentic, rich flavor typical of traditional Jewish kugel.
  • Spread the mixture thinly and evenly to avoid overcrowding and promote crispiness.
  • Allow the kugel to cool slightly before slicing to maintain its structure and texture.

Nutrition

Keywords: potato kugel, Jewish comfort food, crispy potato kugel, baked potato dish, holiday side dish, traditional kugel

Find it online: https://dailydishez.com/classic-potato-kugel/