Potato is such a classic holiday and dish, but I never grew up eating it. We had sweet and savory noodle kugels at my grandmothers house on Rosh Hashanah, but it wasn’t until I started dating my now-husband that I tasted and fell in love with potato kugel during the first Sukkot I spent with his family.
It wasn’t just any potato kugel, it was his grandmother’s potato kugel, Baba Billie of blessed memory. I ate my weight in rich brisket and kugels that holiday and learned my lesson about moderation of Ashkenazi food, no matter how delicious it may be. I still have flashbacks of that stomach ache.
I cannot take any credit for this recipe, it is 110% Baba Billie, and my husband who has worked to recreate the dish and write it down. I hope it will bring other kugel-less homes as much joy as it has brought mine.
Don’t get scared about the amount of oil in this dish, just embrace it. This is the kind of kugel you make only a few times during the year, and if you cut out the oil, it just won’t be the same.
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This potato kugel recipe can be prepared a few days ahead of time, and also freezes well. Just make sure it is cooled completely before freezing.
Classic Potato Kugel Recipe
Prepare to fall in love with this classic Ashkenazi holiday and Shabbat dish.
- Total Time: 1 hour 30 minutes
- Yield: 8-10 servings
Ingredients
- 8 medium Yukon Gold potatoes, peeled and coarsely shredded
- 2 medium-large onions, coarsely shredded
- 5 large eggs
- ¾ cup matzah meal
- ½ Tbsp salt
- 2 tsp freshly ground black pepper
- 2 tsp garlic powder
- paprika for sprinkling
- thick sea salt
- ⅓ cup olive oil
Instructions
- Preheat oven to 375°F.
- When oven is preheated, add ⅓ cup olive oil to a 9×13 Pyrex dish and put into the oven to heat up.
- Whisk eggs together in a large bowl.
- Add shredded potato, onion, matzah meal, salt, pepper and garlic powder. Mix until combined.
- When oil has been heating about 10 minutes, remove from oven.
- Add a small spoonful of the potato mixture and if it starts sizzling, it is hot enough. If not, put it back in the oven for a few minutes.
- When oil is ready, add the entire potato mixture and spread in a even layer using an offset spatula or large spoon.
- Sprinkle sweet or hot paprika on top and a sprinkle of thick sea salt.
- Bake for 40-50 minutes until crispy around the edges and golden brown on top.
- Allow to cool slightly before cutting into squares. Serve warm or room temperature.
- Prep Time: 40 minutes
- Cook Time: 40-50 minutes
- Category: Side dish
- Method: Roasting
- Cuisine: Askenazi
- Diet: Vegetarian
Does this hold up well if made ahead of time?
Yes, it can definitely be prepared a few days ahead of time, and also freezes well. Just make sure it is cooled completely before freezing.
I assemble the whole recipe up to the baking. Then I refrigerate the kugel. The day of dinner I take it out of the refrigerator about an hour before baking to come to room temperature. Then I bake according to the directions. I’ve never had a problem with
I presume you gave to squeeze the excess water out of the potatoes and onions? Correct?
Actually, no!
Can I use preshredded frozen potatoes?
You could try it this way, but I have never tested it like this. If you make it, let us know how it turns out.
I made this for Rosh Hashanah dinner. It was the first time I’ve ever attempted kugel and it was PERFECT. All that oil made the outside deliciously crispy, and the inside was fully cooked. My whole family loved it (except my 16-year-old, who critiques everything I make as if they were a judge on Chopped). I bookmarked this page so I can come back to it on future holidays. THANK YOU for the great recipe and super-clear instructions!
Yay! We are so happy to hear that.
It is good idea. I support you.
Exclusive delirium
Quite right! So.
Haven’t made one in a long time.. and this made me want some.. like this recipe so will hang on to it.. only difference is that my Mom
And Bubbie put Schmaltz in the pan … z😋
Question: potatoes here (Oregon) can range from the very, very small to quite enormous. Can you provide a weight for the 8 potatoes?
This recipe calls for 8 medium potatoes.
Can you make this in a disposable aluminum pan (for each clean up) or is it best in a Pyrex glass dish?
The Pyrex aids the crisp (in addition to pre-heating the oil).
If I make this kugel, can I freeze it and serve it the following week? Should I bake it completely or not quite all the way before I freeze it? I don’t want it to get dried out.
What temperature should I warm it up, how long and what temperature? Thanks
I’d like to try this for the seders but it doesn’t say anything about squeezing the water out of the potatoes before mixing everything else in and then baking. Doesn’t this make it very watery and soggy? Thank you in advance and Chag Sameach.
Is there a tested substitute for eggs?
Afraid not, Gary.
I am going to try this with Just Egg (liquid egg substitute) it’s made from Mung Beans. Should be fine
I will try types of egg replacer and let you know. Just Egg (liquid) and Bob’s Red Mill powder egg replacer .
Planning to make it today. Would this recipe work baked in ceramic dish?
If yes, would there be temperature or baking time difference?
Thanks.
This turned out fantastic. I was skeptical about heating the oil that way but it worked perfectly and the kugel didn’t stick. I drained (but didn’t squeeze) the potatoes and the onions and am glad I did. It kept the texture just right. I also liked the lower amount of salt used in this recipe. Often, potato kugels are very salty. This hit the mark with a little in the kugel and the sprinkling of salt on top.
It’s cooking away nicely, if u come anywhere nearly as good as mum used to make, uve done well. I miss her + her food, mums food can’t be touched
There is nothing like a mother’s food. We hope this nourished your body and soul, Wayne!
Very useful piece
I’ve been wanting potato kugel for a long time. Don’t have my mother’s recipe. This recipe sounds delicious. Looking forward to making this. Thanks.
Potatoes come in different sizes. Can you guess about how many pounds? 3 lbs. or 5lbs. or 7 lbs? Thanks.
The recipe calls for 8 medium-sized Yukon Gold potatoes.
I totally agree that it would be enormously helpful to know the amount of potatoes by weight.
My daughter’s recipe — which is very similar to this and delicious — first step: Place as many whole, unpeeled potatoes in the 9 x 13 pan as will fit in a single layer. That’s how many potatoes you need to peel & grate. Works every time,
Can Kosher salt be sprinkled on top
instead of “thick sea salt “?
Sure!
What can you use instead of Matzah meal?
All-purpose flour.
have you tried substituting a parsnip or daikon radish for one of the potatoes ?
We haven’t but that sounds delicious! Let us know how it turns out if you do, please.
This looks wonderful, but could you please suggest a substitute for garlic powder? I hate the taste of garlic (or onion) powder, and am wondering if I should just leave it out, or perhaps sauté some actual garlic instead.
Either of those suggestions would work!
Can I use sweet potatoes instead of Yukon Gold potatoes?
They yield more moisture so would not be a direct swap. If you’re looking for a sweet potato kugel, though, this one has many 5-star reviews!
How would you make this gluten free?
Use a gluten-free matzah meal (Manischewitz makes one).
Can I use substitute with russet potatoes?
They won’t produce the same result as Russets produce a crispier kugel and Yukon Gold, a creamier one. That said, many people do prefer their kugel with Russets, so it’s really a matter of taste.
I use Simply Potatoes hash browns. They’re not frozen. They are what they claim to be, simply potatoes with a bit of salt. They’re in the refrigerator section of the supermarket, often near the eggs. They’re great for kugel and for latkes. From the way they disappear on Hannukah and Passover, I’m guessing I’m not the only one.
I’m planning on making this ahead of time. Can you give reheating instructions from refrigerator and from freezer?
Defrost in the fridge and reheat in a 350°F oven.
So much tastier and traditional if made with schmaltz.
I promised my beloved husband to not make schmaltz – but it’s the best shmear on matzo – and potato kugel is also better.
But health has to prevail – most of the time.
I cheat a little – ’cause no one gets out of this Life alive – might as well have schmaltz and gribbenes once a year, eh.
I haven’t made this yet but plan to for Seder. Will it freeze well?
This potato kugel recipe can be prepared a few days ahead of time, and also freezes well. Just make sure it is cooled completely before freezing.
I’ve been making potato kugel for decades, following the handed-down recipe of my mom and grandma, but this was much better. Subtle differences including the type of potato and preheating the oil in my Pyrex dish made for a more flavorful and better-tasting kugel. And yes, I made it in advance, froze, and defrosted before reheating for our Seder.
My wife made this for a potluck, it was really great!!
2nd year making this. The hot oil in the pan makes a big difference and gets you a bottom crust vs. soggy. This time, I made it 2 days in advance. My only mistake was in reheating it covered the whole time. I should have uncovered it for the last 15 minutes to recrisp it.
Absolutely DELISH
Easy to make and delicious
If kosher, watch what is used … schmaltz would NOT be for eating with dairy meal.
Is it ok to grate the potatoes? I don’t have a food processor – and always hand grate for latkes, using russet.
For this potato kugel, I want to use the golds.
Sure, you can grate the by hand.