Potato Kugel - For Potato-Lovers!

<< My mother-in-law Ann loves to prepare potato kugel for her family at Jewish holidays and for Shabbat dinners. This potato casserole is very simple requiring less matzo meal and eggs than most kugel recipes. The result is a mouth-watering, crispy kugel that delivers great flavor. After you make this dish for the first time, you will never need to look at the recipe again - it is prepared with 'feel' as opposed to precise quantities.

Ingredients:

6 large or 8 medium potatoes, peeled (Yukon Gold potatoes are an excellent choice)
1 medium onion, finely chopped (as a substitute, use ¼ cup dehydrated minced onion)
1 large egg or 2 medium eggs, lightly beaten
¼ cup (a small handful)of flour (matzo meal for Passover)
1/4 cup oil
1 tsp. salt
1/4 tsp. pepper

You can grate the potatoes and onion using a grater or a food processor. Once the potatoes and onion are grated, transfer them to a large bowl. Pour out some of the excess water that may accumulate. Add flour, eggs, oil, salt and pepper and mix until ingredients are blended. If the mixture seems too moist or watery, add a small handful of flour and mix.

Pour into a well-greased baking dish. You may spray or use a brush to apply a small quantity of oil over the top of the kugel for crispy browning. Bake at 375 degrees F for the first 15 minutes and for an additional 45 minutes at 350 degrees F. Check the kugel after 45 minutes - once the top is golden brown, remove from oven. Do not overcook kugel because it will dry out.

Let it cool for 15 minutes and slice into squares. Serve or re-heat at a later time.

Please send your favorite kugel recipes and potato recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

If you like Potato Kugel, click here for more Side Dish Recipes

Custom Search

footer for Potato Kugel page

SBI!