Name: Passover Potato Kugel Recipe
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: Jewish
Ingredients: 5 pounds russet potatoes (about 10 medium-sized potatoes); 2 whole large onions; 6 eggs; 2 teaspoons salt; 1/2 teaspoon black pepper; 6 tablespoons potato starch (or cornstarch if not serving for Passover); 1/4 cup schmaltz or extra virgin olive oil, divided

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If you’re looking for a dish that brings together crispy golden edges, tender fluffy insides, and a savory aroma that fills the kitchen with comfort, then this Passover Potato Kugel is destined to become one of your all-time favorites. This classic Jewish casserole combines shredded potatoes and onions with eggs and seasoning to create a luscious side that is both hearty and satisfying. Whether you’re celebrating the holiday or simply craving a cozy, soul-warming dish, Passover Potato Kugel offers the perfect balance of texture and flavor that everyone will adore.

Passover Potato Kugel Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward yet essential, each playing a starring role in creating the perfect Passover Potato Kugel. From the starchiness of russet potatoes to the moisture and flavor from onions and eggs, every component contributes to that irresistible crispy crust and tender interior.

5 pounds russet potatoes: These provide the ideal starch content for a nicely crisped texture and fluffy inside.
2 whole large onions: Grated onions add a subtle sweetness and moisture that keeps the kugel from drying out.
6 eggs: Eggs bind everything together and provide richness.
2 teaspoons salt: Essential for enhancing all the flavors in the dish.
1/2 teaspoon black pepper: Adds a gentle spicy warmth to balance the potatoes’ earthiness.
6 tablespoons potato starch: This is key for Passover to maintain structure; if not for Passover, corn starch can be used as a substitute.
1/4 cup schmaltz or extra virgin olive oil: Divided use; schmaltz delivers amazing authentic flavor, while olive oil is a great vegetarian option.

How to Make Passover Potato Kugel

Step 1: Prepare Your Oven and Potatoes

Start by heating your oven to 400 degrees and popping your baking dish inside to preheat. This step might seem simple, but it’s crucial for developing that luscious crispy crust when your kugel hits the hot dish. While the oven heats, peel and grate your potatoes into large shreds, either using a food processor or by hand.

Step 2: Wash and Drain the Potatoes

Place the grated potatoes in a large bowl filled with cold water to wash off excess starch and keep them from browning. After a few minutes, drain them in a colander, pressing firmly to squeeze out as much liquid as possible. This step ensures your kugel isn’t soggy but beautifully crisp.

Step 3: Grate the Onions

Peel and shred your onions using a food processor or grater. The onions add wonderful flavor and moisture, balancing the potato’s texture and lending a hint of sweetness to the final dish.

Step 4: Whisk the Eggs and Season

In a separate bowl, beat the eggs thoroughly with salt and black pepper until fluffy. This not only brings all your ingredients together but also contributes to the fluffiness and golden color of the kugel.

Step 5: Combine All Ingredients

Mix the drained potatoes, grated onions, potato starch, and seasoned eggs in a large bowl. Use your hands to ensure everything is well combined, with the starch evenly distributed to help your kugel hold together during baking.

Step 6: Prepare the Baking Dish

Carefully remove the hot baking dish from the oven—use oven mitts! Quickly pour in 3 tablespoons of your selected schmaltz or olive oil and spread it evenly over the bottom and sides with a pastry brush. This sizzling step is what creates that incredible crust everyone dreams of.

Step 7: Bake Your Kugel

Spread the potato mixture evenly into your prepared hot baking dish—it should sizzle as it hits the surface! Drizzle the remaining schmaltz or olive oil over the top. Bake uncovered at 400 degrees for 60 to 70 minutes until the top is perfectly golden brown. If the surface is browning too fast before the center is cooked, loosely cover it with foil. For an extra golden finish, place it under the broiler for a minute or two at the end. Let the kugel rest for 5 to 10 minutes after baking to firm up before slicing.

How to Serve Passover Potato Kugel

Garnishes

To elevate your Passover Potato Kugel presentation, try garnishing with freshly chopped parsley or chives for a pop of color and fresh flavor. A dollop of sour cream or applesauce on the side can also add a pleasant cool contrast to the warm, crispy kugel.

Side Dishes

This kugel pairs beautifully with traditional Passover mains like brisket, roast chicken, or gefilte fish. Its rich and comforting texture complements these robust flavors, making your meal feel complete and festive.

Creative Ways to Present

For a modern twist, try cutting the kugel into small squares and serving as appetizer bites on a platter with a variety of dips. Alternatively, layering in a muffin tin creates individual crispy-edged portions that your guests will adore at any gathering.

Make Ahead and Storage

Storing Leftovers

Leftover Passover Potato Kugel stores well in the refrigerator for up to 3 days. Keep it covered tightly with plastic wrap or in an airtight container to maintain moisture and prevent it from drying out.

Freezing

You can freeze cooked kugel for up to 2 months. Wrap it securely in plastic wrap and aluminum foil or use a freezer-safe container. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.

Reheating

Reheat your kugel uncovered in a 350-degree oven for about 20 minutes until warmed through and crispy again. For a quicker method, use a toaster oven or skillet to bring back some of that original crispiness without baking.

FAQs

Can I use a different type of potato for this kugel?

Russet potatoes are best because of their high starch content, which results in a crispy outside and fluffy inside. Using waxy potatoes like red or Yukon gold can make the kugel denser and less crisp, but it’s definitely still tasty if that’s what you have on hand.

Is it okay to substitute schmaltz with olive oil?

Absolutely! Schmaltz provides traditional, rich flavor, but olive oil is a fantastic vegetarian alternative that still yields a deliciously crisp crust and moist interior.

Can I make Passover Potato Kugel ahead of time?

Yes, you can prepare it the day before baking. Keep the assembled mixture covered in the refrigerator and then bake fresh the next day for best texture and flavor.

What if my kugel is not crispy enough on top?

If your kugel isn’t browning to your liking, finishing it under the broiler for a minute or two is a great trick to achieve a perfect golden crust. Just watch it closely to avoid burning.

Can I add extra flavors like garlic or herbs?

Definitely! While the classic Passover Potato Kugel flavor is wonderful on its own, feel free to experiment with garlic, fresh herbs, or even a bit of nutmeg to make it your own signature dish.

Final Thoughts

This Passover Potato Kugel is much more than just a traditional side; it’s a cherished comfort food that brings family and friends together around the table. Its golden crust, tender interior, and wonderful aroma will quickly make it a staple for holiday celebrations or any cozy meal. I encourage you to give this recipe a try—you might just find yourself making it on repeat!

Passover Potato Kugel Recipe

★★★★★

4.8 from 15 reviews

Author: lilan
Total Time: 1 hour 30 minutes
Yield: Serves 10–12 1x
Diet: Kosher

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Description

Passover Potato Kugel is a traditional Jewish dish made with grated russet potatoes, onions, eggs, and potato starch, baked to a crispy golden brown. This comforting casserole is perfect for Passover and other holiday meals, offering a blend of creamy interior and crunchy crust that delights every palate.

Ingredients

Scale

Potato Mixture

5 pounds russet potatoes (about 10 medium-sized potatoes)
2 whole large onions
6 eggs
2 teaspoons salt
1/2 teaspoon black pepper
6 tablespoons potato starch (or cornstarch if not serving for Passover)

Fat for Baking

1/4 cup schmaltz or extra virgin olive oil, divided

Instructions

Preheat and prepare baking dish: Place a 9×13 inch baking dish in the oven and preheat to 400°F (200°C), allowing the dish to get hot inside the oven for a crisp crust.
Grate potatoes: Peel the russet potatoes and grate them using a food processor or hand grater into large shreds. Place the grated potatoes into a large bowl and cover with cold water for a few minutes to remove excess starch.
Prepare onions: Peel and grate the two large onions using a food processor or hand grater, then reserve them for mixing.
Whisk eggs with seasoning: In a medium bowl, whisk together the eggs, salt, and black pepper until fluffy and well combined.
Drain excess liquid: Drain the grated potatoes in a colander, pressing down firmly with your hands to remove as much moisture as possible.
Combine ingredients: Place the drained grated potatoes in a large bowl and add the seasoned eggs, grated onions, and potato starch. Mix thoroughly by hand until everything is well incorporated.
Prepare baking dish with fat: Carefully remove the hot baking dish from the oven. Quickly pour 3 tablespoons of schmaltz or olive oil into the dish and use a pastry brush to coat the bottom and sides evenly. Be cautious as the dish will be very hot.
Transfer mixture and add remaining fat: Spread the potato mixture evenly in the hot baking dish. It should sizzle on contact. Drizzle the remaining 1 tablespoon of schmaltz or olive oil on top of the mixture.
Bake the kugel: Bake uncovered at 400°F (200°C) for 60 to 70 minutes until the top is beautifully browned and crisp. If the top browns too quickly before the center cooks, cover loosely with foil to prevent burning. For an extra-crispy top, place the kugel under the broiler for 1-2 minutes at the end of baking if needed.
Rest before serving: Remove from oven and let the kugel rest for 5 to 10 minutes before slicing to allow it to set and enhance flavor. Serve hot directly from the oven for best taste.

Notes

Using schmaltz gives a richer, more traditional flavor, while olive oil makes this recipe vegetarian-friendly.
Be sure to squeeze out as much liquid as possible from the grated potatoes for a crispier kugel.
If not observing Passover, potato starch can be swapped with cornstarch.
Resting the kugel after baking ensures cleaner slices and better texture.
Keep an eye on the browning process near the end to avoid burning the crust.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Side Dish
Method: Baking
Cuisine: Jewish, Passover