Note from Arthur Schwartz: All the old recipes for potato kugel come out sort of heavy and gluey, which is not at all the kugel taste of today in New York City. These days, the kugel sold in the take-out shops and delicatessens, not to mention those made at home by modern balabustas, are still full of good onion flavor but they are high and light.
What may seem like an inordinate number of eggs is the secret. Some recipes call for baking powder, too, but I've found the baking powder does absolutely nothing and lots of eggs are definitely the ticket to lightness. It also helps to use Russet potatoes, baking potatoes, which were not nearly as available in grandma's day as they are today. Drier Russets produce a fluffier kugel.
Recipe Details
Potato Kugel Recipe
Prep45 mins
Cook95 mins
Total2 hrs 20 mins
3 pounds russet (baking) potatoes
12 eggs
2 medium onions (12 ounces), peeled and cut into chunks
2/3 cup matzohmeal
1 tablespoon salt
3/4 to 1 teaspoon ground black pepper
3 tablespoons vegetable oil(for a parve pudding) or schmaltz
Preheat the oven to 350 °F.
Peel the potatoes and chunk them up, getting them ready for the food processor. Keep in a bowl of cold water until ready to process, but don't leave them there longer than a few hours.
In a very large bowl, beat together the eggs, until well mixed.
In the bowl of a food processor fitted with the metal blade, pulse the onion until very finely chopped, but not liquefied. Scrape the onions into the bowl with the eggs and stir them in. Stir in the matzoh meal.
Drain the potatoes. In the same processor bowl (no need to clean), in three batches, process the potatoes until very finely chopped. The pieces should be no bigger than a grain of rice and mostly smaller.
As each batch of potatoes is processed, immediately scrape it into a strainer placed over a bowl. With a rubber spatula or the back of a spoon, press out the moisture. Immediately, stir the potatoes into the onion and egg mixture. Discard the liquid and potato starch that will settle in the bowl. Season the batter with salt and pepper.
Pour 2 tablespoons of vegetable oil or schmaltz into a 13 by 9-inch baking pan, preferably glass. Turn the pan to coat the bottom and half way up the sides with the oil or schmaltz. Place the empty pan in the preheated oven for 5 minutes.
Remove the oiled pan from the oven and pour the potato batter into the pan. The oil will come up the sides of the pan, especially in the corners. Press the batter down near the corners to lightly to fill them with potato batter. It's a good thing when the oil comes over the top of the batter. It adds crispness. Drizzle the remaining tablespoon of oil or melted schmaltz on the surface of the batter.
Bake for 1 hour and 15 minutes, until lightly browned.
Let rest for at least 15 minutes before cutting and serving, preferably somewhat longer. Serve hot or warm, freshly baked or reheated.
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. It can be kept in the refrigerator for at least four days, and for several months in the freezer. It is best to defrost before reheating.
FAQs
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.
What is potato kugel made of? ›
This kosher recipe for dairy-free (pareve) potato kugel made with potatoes, onions, and eggs is a classic. It can be eaten with a meat or dairy meal. Potato kugel is a staple Shabbat and holiday dish in Eastern European (Ashkenazi) Jewish cooking.
How do you keep potato kugel from turning brown? ›
Beat the eggs in a large bowl. Grate the potatoes into the eggs and stir to coat the potatoes with the egg to keep the potatoes from turning brown.
What do you eat with kugel? ›
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. Sweeter versions can also be eaten hot or cold, and taste great with fresh cream or vanilla ice cream.
What does the Yiddish word kugel mean? ›
The name of the dish comes from the Yiddish word kugel meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round balls of dough that were placed in the center of the cholent, a traditional Shabbat stew, to cook alongside it and absorb its flavors for its later use as a side dish ...
Is kugel served warm or cold? ›
Do You Eat Noodle Kugel Hot or Cold? While noodle kugel should be removed from the oven and cooled for at least 30 minutes after baking, it can be eaten at any temperature. Eaten warm, when just set, noodle kugel's texture is more akin to a baked mac and cheese (the extra-crunchy noodles on top might be the best part.)
Can you bake a potato kugel 2 days ahead and reheat it? ›
Potato kugel can be prepared in advance. Once cooked and cooled, cover it with plastic wrap and store in the fridge for up to 4 days.
Does potato kugel need to be refrigerated? ›
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.
Why is my potato kugel gray? ›
When you grate raw potatoes, you release starch that can cause them to oxidize, or turn dark. The best way to keep that from happening is to cover the potatoes with cold water, then drain them very well and pat them dry before cooking.
Why did my cooked potatoes turn black? ›
Potatoes may turn a darker or black color after cooking. This will happen if the potatoes are old or have been in a cold environment, such as from exposure to frost or being in a refrigerator.
While kugel is best fresh from the oven, you can freeze it, wrapped well, then reheat ovenight.
Will vinegar keep potatoes from turning brown? ›
Add lemon juice or vinegar
Lowering the pH of the potato helps fight off oxidation. Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues.
What nationality is kugel? ›
Hailing from Germany, kugel is, at its core, a baked casserole with starch (usually noodles or potatoes), eggs and fat. While that's the base, kugel can be found in many variations from savory to sweet. The word kugel is German for “sphere,” which refers to the dumplings that made up the earliest version of the dish.
Is kugel sweet or savory? ›
And even once you get into the category of noodle kugel (a.k.a. lokshen kugel), you'll find some are sweet, some are savory, and some are in limbo (Jerusalem kugel, for example, is flavored with lots of black pepper and caramelized sugar).
Why does my noodle kugel fall apart? ›
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.
What does kugel symbolize? ›
The Importance of Kugel
If the dish is made with noodles because they are intertwined, it can mean Jewish unity. The composition and the sugar contained in kugel can symbolize the arrival of Shabbat and bring spiritual blessings.
What is the story of kugel? ›
The kugel was born in Eastern Europe as a leftover bread pastry with fat and eggs and only eight centuries ago evolved into the lokshen (noodle) kugel we know today. Rice kugels were invented in the 16th century thanks to Ottoman influences, and the popular Polish potato kugel showed up in the nineteenth century.
Why do Jews eat eggs? ›
The ritual meal known as the Seder, takes place on the first two evenings of Passover. This ceremonial dinner traditionally includes hard-boiled eggs, to pay homage to the destruction of the Temple and symbolise mourning in general.
Do you eat kugel for Hanukkah? ›
There are noodle kugels, ones that combine noodles with vegetables or fruits, all-vegetable ones (no noodles), and kugels made with matzo meal (instead of noodles and flour) for Passover. My favorites are the classics: the potato and lokshen kugel below. This potato kugel is especially wonderful for Hanukkah.
