📝 About This Recipe
A cornerstone of Ashkenazi culinary tradition, this potato kugel is the epitome of Jewish comfort food, boasting a deeply bronzed, shatteringly crisp exterior and a silken, savory interior. This recipe honors the centuries-old technique of 'pre-heating the fat' to ensure the bottom and sides develop a magnificent crust that rivals the top. Whether served at a Shabbat table or a holiday feast, its soul-warming aroma of caramelized onions and roasted potatoes is an invitation to the heart of Eastern European heritage.
🥗 Ingredients
The Potato Base
- 5 pounds Russet Potatoes (peeled and kept in cold water to prevent browning)
- 3 large Yellow Onions (peeled)
- 6 Large Eggs (room temperature, lightly beaten)
The Binder and Seasoning
- 1/4 cup Potato Starch (helps stabilize the texture)
- 1 tablespoon Kosher Salt (plus more to taste)
- 1.5 teaspoons Freshly Ground Black Pepper (don't be shy with the pepper)
- 1/2 teaspoon Baking Powder (the secret for a lighter, fluffier interior)
The Fat (The Secret to the Crust)
- 1/2 cup Neutral Oil or Schmaltz (Schmaltz/rendered chicken fat provides the most authentic flavor)
- 1/4 cup Boiling Water (poured over the grated potatoes to prevent oxidation)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place a 9x13 inch heavy glass or ceramic baking dish (or a large cast-iron skillet) inside the oven while it preheats.
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2
Pour the 1/2 cup of oil or schmaltz into the preheating baking dish. Let it get shimmering hot for at least 10-15 minutes; this 'frying' effect creates the legendary bottom crust.
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3
Using a food processor with the fine grating disc (the one that looks like a hand-held grater), grate the onions first. Transfer them to a very large mixing bowl.
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4
Grate the peeled potatoes immediately after the onions. The onion juice helps slow down the oxidation (browning) of the potatoes.
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5
Working quickly, pour the 1/4 cup of boiling water over the grated potato and onion mixture. This helps keep the kugel bright and prevents it from turning grey.
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6
In a separate small bowl, whisk together the 6 eggs, salt, pepper, potato starch, and baking powder until smooth.
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7
Squeeze any excessive liquid out of the potato mixture using your hands or a clean kitchen towel—you want it moist but not swimming in a pool of water.
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8
Pour the egg mixture over the potatoes and onions. Use a large spatula or your hands to mix thoroughly until every strand of potato is coated.
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9
Carefully remove the hot baking dish from the oven. Very carefully pour about 2-3 tablespoons of the hot oil from the dish into the potato batter and stir quickly. This incorporates the flavor throughout.
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10
Pour the potato batter into the hot baking dish. It should sizzle loudly as it hits the oil. Smooth the top with a spatula.
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11
Place the dish back in the oven and bake at 425°F for 20 minutes to set the crust.
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12
Reduce the oven temperature to 375°F (190°C) and continue baking for another 55-70 minutes. The top should be a deep, dark mahogany brown and the edges should look crunchy.
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13
If the top is browning too quickly, tent it loosely with foil, but remove the foil for the last 10 minutes to ensure maximum crispness.
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14
Remove from the oven and let the kugel rest for at least 15 minutes before slicing. This allows the internal starches to set so you get clean, beautiful squares.
💡 Chef's Tips
Always use Russet (Burbank) potatoes; their high starch content is essential for the structure of a kugel. For the most authentic texture, use the 'pulper' or 'fine' side of the grater rather than the large shreds used for hash browns. Don't be afraid of salt—potatoes absorb a tremendous amount of seasoning, so taste a tiny bit of the batter if you're brave, or smell it; it should smell savory. If you want an even lighter kugel, separate the eggs, beat the whites to soft peaks, and fold them in at the very end. Avoid using a metal baking pan if possible; glass or ceramic retains heat better and produces a superior crust.
🍽️ Serving Suggestions
Serve alongside a slow-cooked beef brisket with plenty of red wine gravy. Pair with a dollop of cold sour cream or even applesauce for a sweet-and-savory contrast. Enjoy a slice with a bowl of hot, clear chicken soup (Matzo Ball soup). Leftover slices are best reheated in a frying pan with a little oil to re-crisp the edges. A side of tangy Israeli salad or pickled cucumbers cuts through the richness perfectly.