This iconic Jewish dish is not just a side but a star in its own right—get ready to meet the crispy, comforting delight known as Traditional Jewish Potato Kugel. 🥔🔥
In the world of Jewish comfort food, the kugel holds a hallowed place, and this spud-loaded rendition is a true masterpiece. Picture it: golden-brown, crunchy edges giving way to a soft, pillowy interior—each forkful is an orchestra of textures and flavors that'll leave you in awe. This is more than just a dish; it's a tribute to generations of bubbes and zaides who mastered the art of creating something truly magical out of humble ingredients.
Served on holidays, special occasions, or any day you're craving a taste of tradition, this kugel is a reminder that sometimes the simplest ingredients can yield the most profound flavors.
The best part is you can make it ahead and it is freezer friendly!
Ingredients
- 5 tablespoons chicken fat or light vegetable oil divided
- 4 eggs
- Salt
- Freshly cracked black pepper
- 3 pounds 1 ½ kg. potatoes
- 1 large mild onion grated
Nutritional Facts
Instructions
- Preheat oven to 350℉/180℃. Grease a 8 or 9-inch square baking dish with a tablespoon oil.
- In a bowl, lightly beat the eggs with salt and pepper, remaining 4 tablespoons oil, and onion.
- Peel and grate the potatoes (you may use a food processor) and stir them quickly into the egg mixture (if you don’t do it quickly, they will tarnish).
- Pour into prepare pan and bake for 1 hour. Turn heat to 450℉/230℃ for 5-10 minutes, or until crispy and browned. Serve hot.
(Recipe from The Book of Jewish Food by Claudia Roden, Alfred A. Knopf, Inc., 1996.)
I make potato kugel regularly, and I mix the grated (or finely chopped) onion in with the potatoes in one layer. I also usually add grated cheese, for extra nutrition, and then use olive oil as the fat. We all love it!
Onion isn't mentioned in the directions! Maybe there are other issues with this recipe
I usually grate onions, intermittent with layers of potatoes. The onions moisture covers the potatoes and helps keep the from turning brown. I grate everything into a colander to avoid excess liquid.