Potato kugel is one of the classic Shabbat dishes. And it seems everyone (and their Bubbe) has a home recipe for it. So... here’s mine! It’s simple, delicious and can be made in advance. This is one of the dishes that I always have made up in my freezer. You never know when you’ll need to pull out a kugel for guests. Potato kugel can withstand very long cooking times in the oven or on a warmer.I tend to stock my freezer up with Potato Kugels, especially before a yom tov. One of the greatest things I discovered is what I call "golden kugel." You make this recipe, but use yukon gold potatoes instead of russet potatoes. The kugel will come out a more yellowish shade and it has an awesome flavor. My family loves golden kugel and now often requests it specifically!
Happy Cooking! Be sure to comment. I’d love to see your pictures, answer your questions and hear your experiences. If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube. Don't forget to click that Yum Button! See all our recipes on your Yummly app.
Beat together Eggs, Olive Oil, Kosher Salt and Black Pepper in a large bowl, Set Aside.
After the egg mixture is ready, peel the potatoes, and rinse the peeled potatoes under cold water (to prevent browning). Immediately, quarter the potatoes and put them into the bowl of your food processor along with the onion chunks.
Run the food processor until the potatoes and onions are the desired texture, anywhere from small bits to potato mush. Immediately, dump the potato onion mixture into the eggs.
Combine by hand until the mixture is uniform in color. Pour the mixture into the prepared pan.
Bake at 350 for 90 minutes ahead of time, then refrigerate (or freeze*). Reheat for 30 minutes before serving (or an hour if frozen). If you are not making in advance, then bake for 2 straight hours before serving. For overnight kugel, bake only one hour, then reduce heat to 200 overnight.
*HACK- you can have an overnight-style look and texture by baking for 2 hours, freezing, then warming again for an hour and a half.
Potato kugel is one of the classic Shabbat dishes. And it seems everyone (and their Bubbe) has a home recipe for it. So... here’s mine! It’s simple, delicious and can be made in advance. This is one of the dishes that I always have made up in my freezer.
Beat together Eggs, Olive Oil, Kosher Salt and Black Pepper in a large bowl, Set Aside.
After the egg mixture is ready, peel the potatoes, and rinse the peeled potatoes under cold water (to prevent browning). Immediately, quarter the potatoes and put them into the bowl of your food processor along with the onion chunks.
Run the food processor until the potatoes and onions are the desired texture, anywhere from small bits to potato mush. Immediately, dump the potato onion mixture into the eggs.
Combine by hand until the mixture is uniform in color. Pour the mixture into the prepared pan.
Bake at 350 for 90 minutes ahead of time, then refrigerate (or freeze*). Reheat for 30 minutes before serving (or an hour if frozen). If you are not making in advance, then bake for 2 straight hours before serving. For overnight kugel, bake only one hour, then reduce heat to 200 overnight.
Notes
*HACK- you can have an overnight-style look and texture by baking for 2 hours, freezing, then warming again for an hour and a half.
Kugel reheats exceptionally well in a warm oven. It keeps in the fridge for up to 4 days, and much longer (months, even) in the freezer. I like to defrost it in the fridge before rewarming it in an oven. * Cornstarch works too.
Potato kugel is a staple Shabbat and holiday dish in Eastern European (Ashkenazi) Jewish cooking. It's sometimes called potato pudding, as kugel is Yiddish for pudding. The best potato kugels are tender on the inside, crispy on the outside, and make the perfect side dish for roast chicken or brisket.
Matzoh meal often is added to Passover kugels, but here potato starch is used, which makes it lighter and crispier, and keeps it gluten-free. Leftover kugel makes a great breakfast or lunch, accompanied by a simple green salad. Leftover kugel can be refrigerated, covered, for up to 3 days. It does not freeze well.
This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat. The process doesn't affect the flavor or texture of the vegetable.
Once it's baked, a kugel needs to cool, otherwise it will fall apart when slicing. Give it at least an hour to cool and set up, then slice and serve it warm or at room temperature.
Potato kugel keeps well in the refrigerator for four to five days, as long as it's covered. You can eat a cold slice right out of the fridge, or reheat it in a 350 F oven, uncovered so the top can crisp, until hot. Kugel will also freeze well.
Kugels are a mainstay of festive meals in Ashkenazi Jewish homes, particularly on the Jewish Sabbath and other Jewish holidays or at a tish. Some Hasidic Jews believe that eating kugel on the Jewish Sabbath brings special spiritual blessings, particularly if that kugel was served on the table of a Hasidic Rebbe.
It commonly makes an appearance on the dinner table during Shavuot (along with bourekas), when it's traditional to consume dairy foods, and Shabbat because it's said that kugel resembles the manna that fell from heaven. It's the perfect side dish for a Hanukkah latke party, adding some richness to the meal.
Kugel is traditionally served as a side dish alongside something meaty like brisket or roast chicken. In this case it would normally be served warm, but it can also be refrigerated and eaten cold the next day.
You can use the Kugel blade for both, the onions and the potatoes, if you don't mind sneaky onion bits and you do mind washing dishes. And if you don't have the Kugel blade, you should get one. But in the meantime you can use a shredder blade. The texture will be different but your kugel will still be delicious.
ILOC tip: if you can't find farmer cheese, just do a full pound of cottage cheese instead. If you prefer farmer cheese to cottage cheese, then skip the cottage cheese altogether. Don't really want to use cream cheese? No problem, just use 1 pound each of cottage cheese and farmer cheese.
This kugel can be baked up to two days before serving; reheat it in a 300 F oven for 15 minutes or so. You also can make the kugel and refrigerate it unbaked for up to a day, then bake it just before serving.
The kugel reheats extremely well in a 350°F oven, uncovered so the top can crisp up additionally. Reheating time depends on the size of the piece being reheated, and at what temperature the kugel is when going into the oven.
Heat for 30 minutes (remove cover for last 10 minutes of heating for a crispy top). Remove from oven & serve. Alternatively, kugel can be reheated in the microwave on high for 4-6 minutes (without aluminum tray!) but we recommend a traditional oven method.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
