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
Nutrition
- Serving Size: 1 slice (about 1/12 of recipe)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 140 mg
Keywords: Passover, Potato Kugel, Jewish Casserole, Holiday Side Dish, Traditional Kugel
