Introduction
Potato Kugel is a beloved Jewish dish that’s crispy on the outside, tender on the inside, and bursting with rich flavors. Made with grated potatoes, onions, eggs, and simple seasonings, this golden-brown casserole is a staple for Shabbat and holidays like Passover and Hanukkah.
In this article, we’ll walk you through a foolproof Potato Kugel recipe, share expert tips for the crispiest results, and answer common questions about this classic dish.
Ingredients
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4 large russet potatoes, peeled and grated
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1 medium onion, grated
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3 eggs, beaten
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¼ cup all-purpose flour or matzo meal (for Passover)
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder (optional)
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¼ cup vegetable oil or schmaltz (rendered chicken fat)
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1 tsp baking powder (for extra fluffiness)
Instructions
Step 1: Prep the Potatoes
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Preheat your oven to 400°F (200°C).
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Grease a 9x13-inch baking dish with 2 tbsp of oil and place it in the oven to heat up.
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Grate the potatoes and onion using a box grater or food processor.
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Squeeze out excess moisture using a clean kitchen towel or cheesecloth.
Step 2: Mix the Batter
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In a large bowl, mix the grated potatoes and onion with beaten eggs, flour (or matzo meal), salt, pepper, garlic powder, and baking powder.
Step 3: Bake the Kugel
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Carefully remove the hot baking dish from the oven and pour in the remaining oil.
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Add the potato mixture, spreading it evenly and pressing it slightly.
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Bake for 60-70 minutes, or until the top is crispy and golden brown.
Step 4: Serve and Enjoy
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Let the kugel cool for 10 minutes before slicing.
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Serve warm with sour cream or applesauce.
Cooking Tips for the Best Potato Kugel
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Use russet potatoes for the crispiest texture.
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Preheating the baking dish ensures a crunchy crust.
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Squeeze out as much moisture as possible to prevent a soggy kugel.
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Letting the kugel rest before slicing helps it hold its shape.
FAQs
1. Can I make Potato Kugel ahead of time?
Yes! Bake it, let it cool, and refrigerate for up to 3 days. Reheat in the oven at 350°F for 20 minutes.
2. Can I freeze Potato Kugel?
Absolutely! Freeze it in an airtight container for up to 3 months. Thaw and reheat before serving.
3. What’s the best oil for Potato Kugel?
Traditional options include vegetable oil or schmaltz for extra flavor. Olive oil also works well.
4. Can I make Potato Kugel gluten-free?
Yes! Swap the flour for potato starch or a gluten-free flour blend.
5. How do I make my kugel crispier?
Use a hot baking dish and spread the mixture thin for maximum crispiness.
Final Thoughts
Potato Kugel is a simple yet delicious dish that’s perfect for any occasion. Whether you serve it as a side for a holiday meal or a comforting weeknight dinner, this crispy and golden-brown kugel will be a hit at your table.
Would you like a printable version of this recipe for Fit Bites Recipes? Let me know!
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