In Jewish-American cuisine, there are two beloved casseroles that go by the same name but are opposite ends of the casserole spectrum: potato kugel and noodle kugel.
Noodle kugel is a sweet casserole of egg noodles, cottage cheese and raisins, with a fluffy, custard-like texture. Potato kugel, on the other hand, is a savory shredded potato casserole, much denser than a noodle kugel. It’s bound with egg and matzo meal, served in thick slices like a really big hash brown. I love them both so much that I don’t want to have to choose a favorite. Thankfully I don’t have to, since they play decidedly different roles in the pantheon of traditional Jewish foods.
When do you serve kugel?
Noodle kugel is often served at Rosh Hashanah, as it’s customary to eat sweet foods for a sweet new year. But you wouldn’t eat it on Passover because egg noodles are not kosher for Passover. Meanwhile, potato kugel is one of the classic Passover recipes, since it’s naturally kosher for Passover (meaning: it doesn’t contain any forbidden ingredients).
That doesn’t mean you can’t enjoy potato kugel throughout the rest of the year, though! It’s the perfect comfort-food side dish with braised meat like brisket, or when you’re eyeing gluten-free casseroles for dinner.
Potato Kugel Ingredients
- Potatoes: The best types of potatoes for kugel are Russet, or Idaho, potatoes. Like with potato latkes, Russets hold up to the long bake time, and you’ll get that desirable crispy top. When it comes to grating the potatoes, a food processor is the easiest method, but hand grating is totally acceptable and will be just as tasty.
- Eggs: The eggs act as a binder in kugel, helping it to rise and giving the potatoes and onion something to bind to. They also make kugel kind of fluffy, even though it’s fairly dense.
- Matzo meal: Matzo meal is another binder in this recipe, but it also helps to keep potato kugel kosher for Passover. You can also use potato starch or chickpea flour, which are gluten-free. If you’re not serving potato kugel for Passover, you can use all-purpose flour if needed.
- Canola oil: Warming the canola oil before adding it to the potato mixture helps get that crispy crust that everyone loves. Just make sure to use a spoon to mix it with the potatoes since it will be hot.
Directions
Step 1: Mix the wet ingredients
Preheat the oven to 375°F. In a large bowl, whisk together the eggs, matzo meal, salt and pepper until completely mixed. Set aside and prepare your station for grating the potatoes.
Editor’s Tip: To keep potatoes from turning brown, make sure they go right into cold water as soon as you peel them. Otherwise, they’ll oxidize. You’ll have to move quickly once they’re out of the water, too.
Step 2: Grate the potatoes
Grease a 13×9-inch baking dish, and set that aside. In a food processor fitted with the grating attachment, alternately grate the potatoes and the onion. Add to the egg mixture, and toss to coat.
Editor’s Tip: To prevent the potatoes from turning brown, make sure you’re all set up to go before removing them from the water. Have your food processor set up with the grater attachment, and a bowl or other container to catch the potatoes as they come out of the shredder.
Step 3: Assemble the kugel
In a small saucepan, heat the oil over medium heat until warmed. Stir into the potato mixture, and mix well. Pour everything into the greased baking dish.
Editor’s Tip: When you add the potato mixture to the baking dish, press the mixture down to flatten the top and compress the potatoes. A little of the egg mixture should bubble up around the sides as you push down.
Step 4: Bake the kugel
Bake for 40 to 50 minutes or until golden brown.
Editor’s Tip: Allow the kugel to set for at least 30 minutes before cutting into it and serving.
Potato Kugel Variations
- Add other vegetables: I love to make a seasonal kugel, adding chopped green garlic in the springtime, shredded zucchini in the summer, and shredded celery root or parsnip in the winter. The potatoes lend themselves easily to other flavors, too. Just make sure to use at least half potatoes to keep the texture balanced.
- Add cheese: It might not be traditional to add cheese to potato kugel, but cheese and potatoes are a classic combination that can’t go wrong. Add shredded cheddar cheese or Parmesan, or for a nutty kick, try Gruyere or Manchego.
How to store potato kugel?
If you’re lucky enough to have leftover potato kugel, store it covered in the refrigerator for up to four days. Reheat uncovered in the oven to crisp up the top and edges again.
Can you freeze potato kugel?
Definitely! Kugel can easily be prepped ahead and frozen until you’re ready to serve it. For best results, allow the kugel to cool completely before freezing. Wrap it well with storage wrap, and store in the freezer for up to one month. Thaw in the refrigerator before reheating.
Potato Kugel Tips
Can you grate the potatoes without a food processor?
Absolutely. If you don’t have a food processor, simply shred the potatoes with a hand grater or mandoline placed over a bowl. Be aware that when potatoes are cut or grated, they release a starch that causes them to oxidize and turn gray or brown. Alternating the potatoes and onions while shredding helps minimize some darkening. You can also submerge the grated potatoes in a bowl of cold water, drain them well, and pat dry before mixing with the seasoned egg mixture.
How can you get crispy edges when making potato kugel?
The high baking temperature helps give this kugel a crispy top. For an even crispier top, substitute rendered chicken fat, or schmaltz, for the canola oil. If you want even crispier edges, the trick is to put the glass casserole dish into the oven for five minutes before adding the potato mixture. You can also try baking individual portions in muffin tins for approximately 25 to 30 minutes.
What do you serve with potato kugel?
Potato kugel is commonly served as a side dish during Passover, so it goes well with all the classic Passover foods such as brisket or roasted chicken. You can also enjoy it on its own, with a dollop of sour cream or applesauce, if desired.
