Description
This classic Potato Kugel is a crispy, golden-brown casserole made from grated potatoes and onions, mixed with eggs and a touch of seasoning. Perfectly baked to create a crisp top and tender inside, it is traditionally served hot with sour cream and is a delightful addition to Jewish holiday meals or as a comforting side dish any time.
Ingredients
For the Kugel:
- 1 tablespoon vegetable oil (for greasing)
- 10 medium potatoes, peeled and grated
- 2 medium onions, peeled and grated
- 5 large eggs
- ⅓ cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Prepare the Oven and Dish: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon of vegetable oil to prevent sticking and promote a crispy crust.
- Combine Ingredients: In a large bowl, mix the grated potatoes and onions thoroughly. Add the eggs, ⅓ cup of vegetable oil, salt, and black pepper, then stir until all ingredients are well combined for an even flavor and texture.
- Bake the Kugel: Pour the mixture evenly into the prepared baking dish. Bake in the preheated oven for 1½ to 2 hours, or until the top is golden brown and has a crispy texture, indicating the kugel is perfectly cooked through.
Notes
- For extra flavor, try adding freshly ground black pepper or a pinch of garlic powder.
- The kugel can be served hot with a dollop of sour cream for added richness.
- This dish can also be cooked overnight in a low oven as part of a traditional Jewish cholent stew.
- Grating potatoes and onions finely helps achieve the classic kugel texture.
- To prevent the potatoes from browning during preparation, submerge grated potatoes in cold water until ready to mix.
- Prep Time: 30 mins
- Cook Time: 1 hr 30 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
