Like a giant latke, a great potato kugel is savory, crisp on the outside, and creamy on the inside. It makes a perfect side for any holiday spread, or in place of hash browns at breakfast. This kugel batter can be baked in a casserole dish or be made into individual potato kugel cups. Sautéed mushrooms or cooked greens can be added to the kugel batter for extra flavor, or turn your potato kugel into brunch by adding an egg on top.
Gluten- and dairy-free, potato kugel is a perfect base for countless flavor combinations for any Passover meal.
You can make these potato kugel cups in advance by baking them for 30 minutes until partially done and starting to turn golden brown on top and on the sides. Remove the kugel from the oven and allow it to fully cool, then freeze or refrigerate the kugel until ready to reheat. (The kugel will keep for up to one week in the fridge and up to one month in the freezer.)
Thirty minutes prior to serving, preheat the oven to 350°F. Heat the kugel for 15-25 minutes or until golden brown on all sides. If it is browning too much before the insides are hot, loosely cover the kugel with foil.
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You can also add an egg to your kugel cup. Simply remove the kugels from the oven when they are partially cooked, top each cup with an egg, and bake until the egg is set, 15-20 minutes.
You can watch Sonya make these kugels below:
This recipe is fabulous!!! I am wondering if it is possible to use the refrigerated pre- shredded potatoes ?
You can use pre-shredded potatoes, but it may make the kugel wetter and less crispy, and may take slightly longer to bake.
Can I substitute sweet potato for russets?
Shredded sweet potatoes don’t quite cook the same as regular potatoes, as they contain less moisture. If I was making a sweet potato kugel, I would pre-cook my sweet potatoes, and mash them, much like this recipe.
From a cookbook years ago -a cast iron pan makes the best kugel as the bottom and sides get crispy. I can confirm that!
If using pre-shredded potatoes, how many cups do I need (i.e., what’s the equivalent of 3 lbs shredded potatoes)?
Hi Janice, when it comes to measuring potatoes, I’d recommend going by weight over using cups. Your packet of pre-shredded potatoes should have a weight/measurement on it, so I would suggest using that to determine how many packets you’ll need for 3 lb.
Deborah, fantastic idea! What size pan size cast iron pan did you use?
Thanks
Do I refrigerate the partially cooked minis in the muffin tins or take them out and reheat on a sheet pan?
Can I mix Russets and Yukon Gold
Either will work, but the author prefers to take them out and reheat on a sheet pan. Yes, you can mix two kinds of potatoes if you prefer.
Do you drain the liquid off the shredded potatoes before adding them to the egg mixture or retain it?
You do not have to drain.
I made these last year and they tasted great, but despite following all the directions about preparing the muffin tins, I still found them difficult to extract from the tins once baked. Any suggestions?
Hi Jennifer you need to spray your muffin tins with cooking spray liberally and ensure the tray is really hot when you add the mixture. Hope that helps, and so glad you like the recipe.
Can you omit or reduce the oil? As I get older, greasy foods don’t sit so well….( sorry)
Hi Susan, please don’t apologize! You could play around with reducing the amount of oil, but 1/3 cup is relatively modest for a potato kugel recipe (!). Does this lighter zucchini kugel appeal?