Lorenzo Devereaux
Golden, crisp edges and a soft, custardy center—that’s the magic of a well-made Classic Potato Kugel. This iconic comfort food takes simple ingredients like potatoes, onions, and eggs and transforms them into a dish that’s hearty, satisfying, and irresistibly delicious. Whether served on a holiday table or as a weeknight side, it’s the kind of recipe that disappears fast.
Every bite offers layers of flavor, from the sweetness of caramelized onions to the creamy, tender potatoes bound together with rich eggs. It’s traditional Jewish comfort food at its finest, yet so easy to make that it deserves a permanent spot in your home cooking rotation.
What Kind of Potatoes Should I Use for Classic Potato Kugel?
The best potatoes for kugel are starchy varieties, such as russet or Idaho potatoes. Their high starch content gives the kugel that signature fluffy interior while still achieving crispy, golden-brown edges. Waxy potatoes, like red or Yukon Gold, tend to hold their shape too much and don’t deliver the same texture.
Ingredients for the Classic Potato Kugel
Potatoes – The heart of this dish; choose russets for their starchiness and fluffiness.
Onions – Add depth and sweetness; when baked, they caramelize slightly and enrich the flavor.
Eggs – Act as the binding agent, giving structure and richness to the kugel.
Matzo Meal or Flour – Helps absorb moisture and ensures a stable, sliceable texture.
Oil or Schmaltz (Chicken Fat) – Provides a rich, savory flavor and helps achieve that iconic crispy crust.
Salt and Pepper – Essential for balancing flavors.
Fresh Herbs (Optional) – Chopped parsley or chives can be sprinkled on top for a fresh finish.
How To Make the Classic Potato Kugel
Step 1: Prep the Baking Dish
Preheat your oven to 375°F (190°C). Grease a baking dish generously with oil or schmaltz to encourage crisp edges.
Step 2: Grate the Potatoes and Onions
Use a food processor with a grating blade or a box grater to shred the potatoes and onions. Squeeze out as much liquid as possible using a clean kitchen towel—this step is crucial for a crisp texture.
Step 3: Mix the Batter
In a large bowl, combine the grated potatoes and onions with beaten eggs, matzo meal (or flour), salt, and pepper. Stir until the mixture is evenly coated and slightly thickened.
Step 4: Transfer and Bake
Pour the mixture into the prepared baking dish, spreading it evenly. Drizzle a bit more oil over the top for extra crispiness.
Step 5: Bake to Golden Perfection
Bake for 1 hour to 1 hour 15 minutes, or until the top is deeply golden brown and the edges are crispy. Let it rest for 10 minutes before slicing.
Serving and Storing Classic Potato Kugel
Classic Potato Kugel tastes best fresh out of the oven when the edges are crisp and the center is warm and tender. However, it also reheats beautifully, making it a great make-ahead side dish. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven to regain its crispy texture.
What to Serve With Classic Potato Kugel?
Roast Chicken
A juicy roast chicken pairs perfectly with the savory flavors of potato kugel.
Beef Brisket
The rich, slow-cooked beef complements the kugel’s hearty texture.
Roasted Vegetables
Seasonal roasted vegetables add color and balance to the meal.
Green Bean Almondine
The fresh crunch of green beans with buttery almonds is a lovely contrast.
Creamy Mushroom Sauce
A spoonful of creamy mushroom sauce drizzled over the kugel elevates it to comfort food heaven.
Apple Sauce
A sweet-tart contrast to the savory richness of the kugel.
Pickled Beets
For a tangy, earthy bite alongside the crispy potato dish.
Matzo Ball Soup
A classic pairing for a traditional Jewish holiday meal.
Want More Comforting Side Dish Ideas?
If you love this Classic Potato Kugel, you’ll probably enjoy these other hearty favorites:
• Dads Creamy Cheesy Au Gratin Potatoes for an ultra-rich, cheesy potato bake.
• Roasted Parmesan Potatoes and Broccoli for a crispy, veggie-packed side.
• Scalloped Potatoes if you love layered, creamy potato goodness.
• Oven-Fried Potatoes and Onions for a rustic, golden-crisp bite.
• Cajun Potato Soup when you want creamy comfort in a bowl.
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I’d love to know how your Classic Potato Kugel turns out! Did you stick to tradition or add your own twist, like fresh herbs or extra caramelized onions?
Drop your comments below—sharing tips helps everyone perfect this comforting dish.
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Classic Potato Kugel
Equipment
- Baking dish
- box grater or food processor
Ingredients
- 6 large russet potatoes
- 2 medium onions
- 4 large eggs
- 1/4 cup matzo meal or all-purpose flour
- 1/2 cup vegetable oil or schmaltz
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped parsley or chives (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish generously with oil or schmaltz.
- Grate the potatoes and onions using a box grater or food processor. Squeeze out excess liquid with a clean kitchen towel.
- In a large bowl, mix grated potatoes and onions with beaten eggs, matzo meal, salt, and pepper until well combined.
- Transfer mixture to the prepared baking dish, spreading evenly, and drizzle extra oil on top.
- Bake for 60–75 minutes until the top is golden and edges are crispy. Rest for 10 minutes before slicing.