Real Recipes From Real Home Cooks ®

potato kugel

★★★★★ 3
a recipe by
Marsha Gardner
Florala, AL

A kugel is a baked pudding or casserole, similar to a pie, most commonly made from egg noodles or potatoes. My grandma made both types with noodles and potatoes and sweet as well as savory. I think this is my favorite. But when I have a noodle kugel, I think the same thing.

Blue Ribbon Recipe

This is an excellent potato kugel recipe. It's filled with deliciously creamy potatoes and caramelized shallots. Using the shallot oil really amps up the onion flavor. The edges of the kugel crisp almost like it's fried. Sprinkle with a little salt when it's hot out of the oven and this potato kugel is an awesome side dish.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 10
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For potato kugel

  • 1 c
    canola oil
  • 4 lg
    shallots, thinly sliced
  • 5 lb
    Idaho potatoes, peeled and coarsely shredded
  • 1 lg
    yellow onion, coarsely grated
  • 1/3 c
    potato starch or cornstarch
  • 1 Tbsp
    Kosher salt
  • 1/2 tsp
    freshly ground black pepper
  • pinch
    freshly grated nutmeg
  • 5 lg
    eggs, beaten
  • 2 lg
    egg yolks, beaten
  • 1/2 c
    olive oil, extra virgin

How To Make potato kugel

  • Adding vegetable oil to a pan.
    Preheat the oven to 450 F. In a medium pan, heat the vegetable oil until shimmering.
  • Cooking the shallots until crisp.
    Add the shallots and cook over high heat, stirring occasionally, until golden and crisp, about 6 minutes.
  • Fried shallots placed on a paper towel.
    Using a slotted spoon, transfer the shallots to a plate. Reserve the shallot oil.
  • Squeezing liquid from the shredded potatoes.
    Working in batches, squeeze out as much of the liquid as possible from the potatoes and transfer them to a large bowl as you go.
  • Adding grated onion, cornstarch starch, salt, black pepper, and grated nutmeg to the bowl.
    Add the grated onion, potato starch (or cornstarch), salt, black pepper, and grated nutmeg. Stir well.
  • Stirring in the eggs.
    Stir in the whole eggs, egg yolks, olive oil, and boiling water. Then stir in the fried shallots.
  • Heating two pans on the stove.
    Heat two 8-by-11 1/2-inch flameproof or enameled cast-iron baking dishes over high heat until they are very hot to the touch.
  • Adding oil to the hot pans.
    Add 2 tablespoons of the shallot oil to each baking dish and heat until smoking.
  • Spreading potato mixture into the skillet.
    Carefully spread the potato mixture in the sizzling baking dishes.
  • Baking the kugel in the oven.
    Transfer the potato kugels to the oven and bake them for 20 minutes. Lower the temperature to 375° and bake the kugels for 40 minutes longer, until golden and crisp on the sides.
  • Oven turned to broil.
    Preheat the broiler. Broil the potato kugels as close to the heat as possible for about 2 minutes, until they are browned and crisp on top.
  • Crisped potato kugel cooling.
    Let the potato kugels stand for 20 minutes before cutting into squares and serving.
  • Potato kugel cut into pieces with a dollop of whipped cream.
    These can be made ahead of time. The baked potato kugels can be refrigerated overnight and reheated in a 375 F oven until warm.