potato kugel Recipes

potato kugel

Among the great Ashkenazi soul food traditions — bagels, lox, chicken noodle soup, challah, brisket and its cousins, pastrami and corned beef — few are more deeply rooted in the communal psyche than kugels, or starch-based puddings that hail from southern Germany. The word kugel, meaning sphere, globe or ball, originally referred to dumplings dropped over a soup pot, the version baked casserole pans became my people’s favorite, always made in vast quantities, served on Shabbat or holidays in squares and usually shoved in the hands of unsuspecting relatives and guests in disposable foil tins on their way home. The smart ones know resistance is futile.


what you'll need
peeled

While two kinds are considered staples — noodle and potato — outside my family at least, where my mother claims to this day that she married my father mostly to get his family’s noodle kugel recipe, the potato reigns supreme, likely due to its practicality as an easily reheated side dish that complements any meal worth having.

ready to bake
potato kugel

And though everyone agrees on the ingredients (potatoes, onion, eggs and fat, usually schmaltz or rendered chicken fat, of course), and that the top must be browned crisp and the inside must be tender, if you really want to get people started, ask them how to best achieve this and see if any two agree. An avalanche of eggs (says the food critic Arthur Schwartz), an unholy amount of oil (says nobody who will admit to it), shredding not grinding, grinding not shredding, shredded by hand vs. shredded by machine (usually an intergenerational dispute), wringing the extra moisture out vs. “nope, that’s wrong,” fresh from the oven vs. reheated for best flavor, with matzo meal vs. no matzo meal… are you exhausted yet? I could go on and on.

potato kugel

Me? I call them Lazy Latkes. As has been well-established over the last nine years on this site, I believe potato pancakes are among the earth’s perfect foods and speak of them with a fervor others reserve for bacon or pizza. Lacy mops of shredded potato and onion fried until steamy and tender inside and shatteringly crisp outside, you can have your home fries, they’re the only thing I want under my runny eggs, my son wants with applesauce and my husband wants with sour cream and caviar. And yet, they’re a bit of work, especially because I insist on wringing every droplet of moisture from the potatoes (I’m done when my arms are too tired for another squeeze) and frying them just a few at a time for best quality control.

potato kugel

Potato kugel, the way I make it at least, is fuss-free: no wringing, all the work done in a machine and mixed in one big bowls (usually with my fingers) then piled in a sizzling hot cast-iron skillet (I mean, this is the Smitten Kitchen, after all) and baked until seriously, why aren’t you making this yet?

potato kugel
potato kugel

One year ago: Cranberry Pie with Thick Pecan Crumble and Twice-Baked Potatoes with Kale
Two years ago: Parsley Leaf Potatoes and Sweet Potato Cake with Toasted Marshmallow Frosting
Three years ago: Cauliflower-Feta Fritters with Pomegranate
Four years ago: Dijon-Braised Brussels Sprouts
Five years ago: Apple Latkes
Six years ago: Gingerbread Apple Upside-Down Cake and Cappucino Fudge Cheesecake
Seven years ago: Walnut Tartlets and Cauliflower Gratin
Eight years ago: Tiramisu Cake and Curried Lentils and Sweet Potatoes
Nine years ago: Orangettes and Honey-Hoisin Pork Riblets

And for the other side of the world:
Six Months Ago: Pasta Salad with Roasted Tomatoes
1.5 Years Ago: Carrot Salad with Tahini and Crisped Chickpeas
2.5 Years Ago: Lobster and Potato Salad
3.5 Years Ago: Rhubarb Snacking Cake
4.5 Years Ago: Spring Salad with New Potatoes

Potato Kugel

In non-Semitic terms, think of the potato kugel as a massive hash brown with profoundly crispy edges, steamy-soft insides and the showstealing complement to a dinner roast or breakfast eggs. We also like it as a party appetizer with a nice applesauce or fruit chutney or, as we roll around here, creme fraiche, caviar and chives, which is what happens when you marry a Russian. Traditional variations include carrot, zucchini, caramelized onions or garlic as well as the potatoes, but I see no reason to mess with a perfect thing.

Serves about 12

1 large or 2 small yellow onions
3 pounds or about 5 large baking — Russet or Idaho — potatoes, peeled
1/3 cup potato starch*
2 teaspoons kosher salt
Lots of freshly ground black pepper
3 large eggs
5 tablespoons olive oil, schmaltz or another oil of your choice

Heat oven to 350°F.

By hand: Chop onions very finely and coarsely grate potatoes.

With a food processor: Blend onions in food processor with regular blade until finely ground. Switch to grating blade and grate potatoes — I like to do this one their sides, for the longest strands.

Both methods: Place onions and potatoes in a large bowl. Sprinkle salt, pepper and starch evenly over potatoes and toss together with two forks or, as I do it, your very clean hands, evenly coating strands. Break eggs right on top and again use forks or your fingers to work them into the strands, evenly coating the mixture.

Heat a 1/4 cup oil or fat in a 10-inch cast-iron skillet** over high heat until very hot. Pour potato-egg mixture into pan carefully (it’s going to splatter) and spread evenly in pan. I like to twist and tousle the top strands a little for a pretty final texture on top. Drizzle with last tablespoon of oil. Bake in heated oven for 75 to 80 minutes, until browned on top and tender in the middle. If top browns too quickly, before center is baked, cover with foil for all but the last two minutes of baking time, though this has never been necessary in my oven.

Serve in squares, either right from the skillet or unmolded onto a platter. Kugel reheats exceptionally well in a warm oven. It keeps in the fridge for up to 4 days, and much longer (months, even) in the freezer. I like to defrost it in the fridge before rewarming it in an oven.

* Cornstarch works too. As does flour. Matzo meal is traditional. I like potato starch because it’s the least distracting and lightest. I buy mine from Bob’s Red Mill; usually in a section with other BRM products at just about any store these days (hooray).

** Without a cast-iron — Use a casserole baking dish. Just heat the oil first so it’s hot when the potato mixture lands in it. (You can do this in the oven, but it will take a good 5 minutes to get very hot. Might as well do it in 60 seconds on the stove.)

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151 comments on potato kugel

  1. I think I know what I’ll be making New Year’s Eve! Can’t wait to dollop it with sour cream, frill it with fresh dill, and pop the champagne. (And I’ll throw some caviar on the side for those who roll that way.) Yum!

  2. Hurray! I’ll leave the latkes to my mom — I’m too lazy to fry (plus let me tell you about the time I splattered hot oil ALL OVER MYSELF while trying to flip). I desperately needed a good potato kugel recipe. This has my name written all over it.

  3. Oh, my goodness. This looks divine. Is it time for me to buy a cast-iron skillet? Or, can this be made in any other skillet-type vessel? Also, I’m with Lila on this one, potato starch? I didn’t even know that was a thing. Is it readily available in most grocery stores?

  4. Please don’t judge … But I use SIMPLY POTATOES! OMG OMG they’re amazing. Plus I live with a Type 1 who can’t go near a potato so it’s just easy Peasy for me when I get a kugel hankering!!! Weeee!

  5. This looks amazing… I have always wanted a great recipe for potato kugel and now I have one. I can’t wait to try this. God bless Smitten Kitchen.

  6. That is pure crispy golden brown gorgeousness! My family makes something similar called rösti (Scandinavian), but yours looks ten times better. As potato fanantics, we’ll definetly give potato kugel a try.

  7. Any thoughts on cutting the recipe in half? There’s only three of us here and I worry if I make the whole thing we’ll eat it. I guess my main question is what size pan you think is half a 10 inch?

  8. Deb, what would you think of doing these as an appetizer (for a New Year’s Eve party) with some creme fraiche and caviar? Do you think they’d dollop and bake well in muffin tins for small bites, oiling the tin rather than starting on the stove?

  9. OMG giant hash browns! I’m with Naomi on halving the recipe. There are only two of us, and I’m sure that as long as there are potatoes in the pan we’re going to keep eating them until they’re gone! I do, however, have a smaller skillet that I’m willing to try. Jumbo eggs, sunny side up, here it comes!

  10. Pretty close to the recipe I use for potato pancakes that I fry in oil using my electric skillet. Might have to try this version, sure sounds easier!

  11. I don’t have a cast iron skillet. I do have a non-stick (ceramic, not teflon) skillet with a metal handle–would that work?

  12. oh wow, I might just have to make this instead of latkes to go with my Christmas brisket (your recipe, which is amazing). Then I might have time to make matzo ball soup. I love a traditional Jewish Christmas dinner.

  13. I am cast-iron-skillet-phobic. Too heavy, and mostly, there’s that initial seasoning and then the don’t-wash-it-with-soap-and-water thing, despite all the cooked-on debris. I can’t get over the ick. You don’t have to provide the therapy, but as an alternative, would a pre-heated baking pan in a hot oven work, do you think?

  14. It always confused me… You see, my MIL always makes her “latkes” in a big pan whereas I make them in individual portions. I thought it basically the same… Didn’t know it was called a kugel though, thanks for the info and clarity Deb!
    It’s funny, I just went upstairs and my in laws were having dinner – you guessed it, potato kugel!

  15. What are your thoughts on using duck fat for the oil? I’ve not cooked with it before and wondering if it would impart the “wrong” flavour?

  16. The ingredients list 5 TB of oil, but the directions list heating 1/4 cup of oil in the pan. Is the remaining tablespoon in the pan or supposed to be drizzled on top? This looks amazing and glad to have a lazy alternative to individual latkes!

  17. Potato starch — I should add other options. Cornstarch works too. As does flour. Matzo meal is traditional. I like potato starch because it’s the least distracting and lightest, of course because it’s just potatoes! I buy mine from Bob’s Red Mill; usually in a section with other BRM products at just about any store these days (hooray).

    Without a cast-iron — Use a casserole baking dish. Just heat the oil first so it’s hot when the potato mixture lands in it. (You can do this in the oven, but it will take a good 5 minutes to get very hot. Might as well do it in 60 seconds on the stove.)

    In muffin tins for appetizers — 100% absolutely. I’ll be doing it for Hanukah when our family comes over; just decided to take the year off from frying, these were so good. ;)

    Halving this — Yes, you can. Just use a smaller pan.

    Last tablespoon of fat/oil — My bad! Now edited. You drizzle it over the top before baking.

    Patti — Nope, no need to squeeze. It’s my favorite part (that I get to skip this).

    Duck fat — Sounds amazing.

    Elaine — Most cast-iron skillets come pre-seasoned these days, such as the ones from Lodge. You’ll only need to reseason if you buy a used one or if you really wreck it, which you of course would never do. (And it’s as simple as baking it coated with oil for a while.) I am, however, really really overdue to write about cast iron care. Soon!

  18. Question – love the use of the food processor, but your strands look smaller in diameter than mine – which grating blade do you use? Thanks!

  19. This looks yummy, as does Anna and the portion of Jacob’s adoring face. “Potatoes Anna” being one of my faves, any chance of a riff on those sometime? Seems appropriate. For those of you not raised with Kosher or “jewish” food, I can tell you there are lots of nifty things to try in the Kosher section of your supermarket. Kedem Grape Juice ( for anyone with kids, or for non-red wine drinkers) just for starters. I “married into” a sweet kugel family, and have found some great products as a result. My mom ( Episcopalian with German roots) always made potato pancakes with applesauce for Shrove Tuesday. I prefer the sour cream and chive treatment now; although I would not turn any version away. At holiday time the Kosher aisle can yield a lot of interesting items… it’s like a trip to a new country, worth exploring!

  20. How do you grate your potatoes in the processor on their sides? my feed tube (16 year old cuisinart that still works like a dream) is too narrow. what do you use? i want mine to look as pretty as yours!

  21. Food processor blade — I have a DLC-837 “medium shredding disc” that came with my Cuisinart, just over 10 years ago!

    Awads — My food processor is the 11-cup and has a large oval chute with a small round one inside. I lay the potatoes on their side in the large oval.

    Sweet potatoes — Haven’t tested this recipe with them but don’t see why it wouldn’t work. I’ve seen a few variations on sweet potato kugels in recipes online.

  22. Yup, you absolutely have to heat the oil first! That’s the secret my mom taught me. We don’t usually drizzle oil on top, though, because the hot oil basically comes up the sides and on top when you pour the mixture in. We’ve always made it in a metal 9×13 dish, and we put it in the oven while it’s heating up, so the oil gets hot with no wasted time :)

  23. This looks just gorgeous! My knees go weak at the sight of crispy potato strands. I have yet to make potato kugel (the closest I’ve done is potato rosti, and plenty of latkes), but now I feel like I’ve been missing out.

  24. For Naomi who asked about having the recipe, half the area/volume of a ten inch pan would be right around a seven inch pan if the sides are the same height.

  25. The virtues of this recipe are many. Less grease spattered in the kitchen. Less smoke in city kitchens , so you don’t have to beat the hair trigger smoke alarm into submission with a broom.! No one in this family complains about crispy potatoes in any form. This looks perfect, almost as perfect as the little pink latke in the picture!

  26. This type of kugel is my favorite. I have a similar recipe I use but I love how this is cooked in a cast iron pan.

  27. I mean, it takes an exceptionally cute kid to keep me from running to my kitchen to make a potato kugel, and good lord is that kid cute. The hair! the (blue!) eyes!

  28. Love the idea of doing this in muffin tins!!! That would be an awesome alternative when hosting a larger group. Any chance you could give directions for using the recipe that way….oil? bake time? etc. I would love to try this for my Family Hanukah dinner next weekend :)

  29. I’ve made your noodle kugel a few times and wasn’t aware there was any other kind! This looks, like you said, a giant latke..which I love! Can’t wait to try this.

  30. About cast iron! Best ones found in antique store. They have been used for years (usually) and have a super smooth inferior that takes YEARS to develop in a brand new pan.

  31. I could never understand sweet noodle kugal…I’m not Jewish, but still. This however, seems right on. Love the strands and I have a spiralizer so I’ll try using that for the potatoes!

  32. I made these for dinner with some aging red potatoes we had sprouting in the cabinet, in mini muffin tin with the oil drizzled over each one. Baked probably 30 m at 350 and another 30 at 300 while waiting for my spouse. Delicious. Crispy on the outside, tender on the inside, better and easier than my last twenty years of latkes! Even my kids ate them (with applesauce).

    On cast iron: I’ve found that Lodge’s preseasoning doesn’t hold up well- it seems to be applied as a too-thick layer or layers, and eventually starts to peel off. I’ve had to reseason mine. I highly recommend this method: (http://sherylcanter.com/wordpress/2010/01/perfect-popovers-and-how-to-clean-reseason-cast-iron/) and found cheap organic flax oil in the vitamin aisle at the local big box.

  33. This is my absolute favorite dish! I’m from Cologne, Germany and my mom used to make this all the time when I was growing up. In the Rhineland we call it “Döbbekuchen” (roughly pronounced Doebbakuchan) and even in Berlin, where I live now most people don’t know about it. I love that you (living in NY) always know my favorite, even regional dishes!

  34. Russets and Idahos, which are russet potatoes grown in Idaho, are both floury. Reds and whites are waxey. Yukon Golds are floury/creamy.

  35. @Elaine,
    I wash my cast iron pans. With actual water and soap. Sacrilege, supposedly, but I can’t deal with not washing pans. And they still work just fine. I just take care not to scrub off the seasoning. While the seasoning is still getting established, it helps to warm some oil in the pan after washing and drying, and then wipe off the excess oil.

  36. Deb,
    I have a starch question and please bare with me:-)
    I think if you drain grated potatoes the liquid drains off and there is starch in the liquid. Since you are not draining the potatoes why do you need to add more starch to the recipe?

  37. Just made this for dinner and it received rave reviews! I halved the recipe, which worked well! I used two large Russets and a smaller Idaho, two eggs, and regular flour. I also used an 8 inch square glass pan and heated the oil in the oven. It was Thanks for the recipe!

  38. This was perfect for the cold rainy day. I can’t believe I made dinner out of the bag of potatoes on the counter, and with plenty to have friends over… You literally made our evening. Thank you!

  39. Just made this to go with dinner! Mine was completely soft and almost homogeneous in the middle – no potato like structure. Not quite custardy either…kind of a grainy custard I guess? I thought it was alright but my family wasn’t into it.

    My potatoes seemed very wet (I used Yukon Gold) and that may have been the problem. Darn it!

  40. I’m confused. You grate the potatoes twice? Or should the first instruction be to coarsely chop them, not coarsely grate them?

  41. Ugh, why?! I’m trying to get back on the diet wagon and then you go and post this and now I have to make it. And we’re totally just going to eat them as a main dish.

  42. OMG, this looks so fab! Like many others, I don’t love sweet noodle kugel, but I can’t wait to try this delish potato kugel. But, even more–that girl of yours! Looking at your gorgeous pictures of her almost hurts! Those little ginger eyebrows!

  43. Next time, add a teaspoon of garlic powder. And it has to be powder, that’s what makes potato kugel taste like potato kugel, rather than a ginormous, and admittedly delicious-looking, hash brown. I don’t think the roe would work with the garlic powder, though…A few things: For those without a cast-iron skillet — grease a brownie pan and toss it in the oven while it’s pre-heating. Once you make your kugel, dump it directly into the pan — you want to hear a sizzle. I’ve found sweet potatoes grate differently than regular potatoes, which makes a different textured kugel. Most recipes for sweet potato kugel involve cinnamon and sugar. I tried making a savory one with cumin and coriander. It was very peculiar and will never be repeated.

    Have you ever tried making a Jerusalem kugel? Salt and pepper and sugar that caramelizes all around the noodles. It’s been on my to-do list for ages.

  44. Sarah — The Yukon Golds could have done it. They’re waxier, so they might taste more smooth here.

    Kay — As mentioned above, they’re floury/dry.

    In muffin tins — I’d put some oil in each indentation and heat it in the oven until very hot before adding the potato mixture.

    Anna — Just because we’re not draining off the starch doesn’t mean that the kugel cannot benefit from extra thickener. Not everyone adds matzo meal or flour or the like, but I find a little help pulls it together. As I mentioned above, potato starch is my first choice because it’s the least distracting/lightest.

    Re, cast iron — I too will use soap if needed or if something was particularly… aromatic. But just a little, as little as needed, and I almost always: dry the pan with a paper towel immediately and if it’s looking a little raw, coat it lightly with oil, put the pan over a very high flame for a full minute and then let it cool completely. I will wipe off any extra oil before the next use. This is an old trick I got from Cook’s Illustrated and it’s like a mini-reseasoning, and I find all I need for long-term care.

  45. Early this evening I saw this post, showed the picture to my husband, and we both spontaneously decided that we were having potato kugel for dinner. We used duck fat and it came out great. Next time I will cut back the onion (it was really strong onion) and maybe add some garlic and herbs. We ate way too much and I can’t wait to have some for breakfast. Thanks!

  46. This looks amazing! I am hosting a New Year’s party this year, and after going down the kugel rabbithole on your site I am tempted to make BOTH this AND your cream cheese noodle kugel. I figure that I can pair them with lox and other charcuterie on the side, add a big bowl (or two!) of punch, and call my hostessing work done! However, I welcome any suggestions for other easy-peasy food items or recipes that could share a buffet with this kugel — especially anything that will be substantial enough to ground all the punch and/or champagne that I expect folks will be downing.

  47. With more comments than ever today rhapsodising over pix of Anna and Jacob, I am compelled to ask why don’t I see them way over here in England? Surely they’re not getting lost in space. Is there something extra I have to do to get your fabulous recipes with photos PLUS the family pix? Thanks.

  48. Sitting in my office yesterday, looking at all the gross, clammy, freezing rain, and I spontaneously decided we needed this for dinner. I cut the recipe by a third and used a 1 lb bag of TJs shredded potatoes, a small onion, a tablespoon of flour, one egg, and eyeballed the rest. Hot damn, woman — I’m already excited about leftovers for dinner tonight.

  49. Christina — You can absolutely grate by hand. The strands end up less thick, otherwise no difference. A couple people have mentioned using spiralizers (because everyone has one these days, apparently!… er, not me) and I think it would be gorgeous.

    Rachel — It’s so pretty with the fine noodles! You almost make me want to try something different. ;)

    Sue — There’s usually a buried link in each post to a photo (so people who are into kids can look and those that are not won’t be inundated). Here, it’s under “best quality control.”

  50. Deb: you mentioned in the recipe notes that you wring the potatoes until your arms hurt – then you said that you make them the easy way, no wringing – ? Should I wring them?? Thank you! I love your recipes – they are my go-to every single week. xo

  51. Hi! I am thrilled that you wrote about this today! I never thought of shredding the potatoes. That must make the kugel much lighter. I alway pulverized them and it can be a little dense. That was my mother’s version as well as the New York Times Passover Cookbook’s. Yes, there is one, and the recipes are perfect for weekday dinners. It has multiple authors. There are some divine fish recipes in it. You don’t have to celebrate Passover to use it! And I have to be gluten-free now. I never thought of potato starch instead of matzo meal. So so clever, girl. Thank you and my husband thanks you even more!!!

  52. I am cooking for a large party brunch in someone else’s kitchen. I was looking for a casserole potato dish that didn’t include “2 bags of frozen hash browns” or some such–this looks perfect. But I really don’t want to haul my food processor and do a lot of prep in someone else’s house. Do you think I could make the mixture ahead, including eggs and onions, and bring it in ziplocs to bake there? I know that nude potato strands would go brown in the air, but how about egg-coated ones? Or do you think I should make the casserole completely at my house and reheat in their oven?

  53. Oh my goodness, your kids!! YOUR KIDS!! They are so gorgeous, your daughter’s hair is just the loveliest shade of red! (I adore red hair, perhaps because mine is black and so the total opposite). Thanks so much for sharing them with us!

  54. Maybe it’s because I’m on Day 3 of the South Beach Diet (no carb phase), but I so want to eat this now! Kugels and latkes are not familiar fare on my lapsed Catholic table, but I managed to put together some butternut fritters a few weeks ago and posted them on my site today. I don’t think they’re “authentic”, but I’d love your take on them – I live in Boca Raton – which I believe is the third largest Jewish enclave in the world after Israel and New York – so I’m taking cues from my neighbors.

  55. I will try this over the weekend. I made my stuffing at thanksgiving as stuffing muffins and love the idea of doing this in muffin pans. Larger percentage of crispiness I would think and more closely emulating latkes. Which, by the way, have never tasted as good as those my mother made. She had a very old cast iron pan that disappeared (sadly).

  56. My grandmother was Luthanian and made these shredding the potato, then squeezing out the liquid, added the eggs, then she fried onion and bacon together and stirred in the potatoes and baked. It was simply delicious, but lots of work. I will most certainly try this version with cooked bacon and onions and some of its remaining drippings. Can’t wait to try this one.

  57. in my family the big debate was how to pronounce “kugel”. my mother’s family pronounced it as spelled, my father’s family (from the Ukraine area) pronounced it “kiggel”. this debate was as heated as the hard vs. soft matzoh ball battle.

  58. Do you think this can be made with jicama? (p.s. – I finally got around to some of the recipes in your book and LOVE them!)

  59. I’ve always been a noodle kugel (the rich dairy kind) gal and never understood the appeal of the potato kugel. But this looks great, and a lot easier than making latkes (which I hate to do).

  60. This is a pretty standard recipe, made with potato starch or flour. I suggest waking up the flavor with poultry seasoning. Add a tablespoon, mixed in well to the batter, and the kugel loses its starchy taste and goes well with any main dish.

  61. I bought a new Lodge cast iron pan a few weeks ago. The new one says it is pre-seasoned but it isn’t. My 50-year old ones aren’t traditionally seasoned either. Still, I love them and here’s how I treat them:

    I never use soap. Really hot water ,and sometimes a brush, works fine. I store the pans with an oiled circle of parchment paper between them, making sure they are dry as a bone first. Every so seldom I smear vegetable oil all over them. They don’t have the slick surface of a truly seasoned pan, but they are the most non-stick pans I own. I learned never to start cooking anything (onions, meat, eggs, etc.) until the oil in the pan is very hot but not smoking. I seldom have anything sticking except the sugary residue from frying a pound of bacon. The brush removes that.

  62. Deb, I would love a tutorial on cast iron. My pan seems ok, but if I wipe it with a paper towel, the towel is black, and just typing that makes me die of embarrassment. What am I doing wrong? I wash it, but just try not to scour the heck out of it. A more important question is that I need to replace my 9 or 10 inch Calpholon saute pan that no longer sits flat, but tilts. It is 25 years old. What would you buy? There are so many brands and price points that I am in a quandry. I got the Calphalon set for a wedding gift so I am a rookie at this. Thanks for any advice on pan material or brand! love your recipes–everything is just great and so easy to follow.

  63. Brilliant!! I was just thinking that I wanted an alternative to frying latkes this year. My mom always makes a sweet noodle kugel with cream cheese, ricotta, a small amount of sugar, and a little cinnamon mixed in with the eggs. I think I may have to make a batch of this in muffin tins and make 1/2 savory (your way) and 1/2 sweet. Thanks so much for this!

  64. Thanks for the potato starch alternatives. I have another recipe that calls for it. Does Bob’s Red Mill really make a difference? Has anyone found it elsewhere? I tried the baking, kosher, and natural food aisles at a local supermarket but didn’t see any.

  65. Holy Pierogi!! This recipe is simply stellar, a new staple over here. My family LOVES potato pancakes, I, however, had never heard of potato kugel…until today :) Thank you so much for this wonderful recipe, I made it today for dinner & I have a very happy & full wife & mother-in-law. I did made 1 minor substitution, I traded the potato starch for potato flour (I had it on hand) it was a huge hit :) Thanks Again!!

  66. Deb; I was just stressing about making latkes; thank you for lowering my blood pressure. I usually make potato kugel only for Passover.
    Potato starch is readily available at Passover time; I put remaining in a jar, then into the freezer for use the rest of the year. When Passover rolls around again the next spring, I buy a new box.
    My red-headed, green eyed grand-daughter became a Bat Mitzvah in Oct. You have so much to look forward to. Thank you for taking us along on your ride.

    ism

  67. We made this today as part of our Hanukkah unit at preschool. So much easier than the latkes we usually make. And I will make it again at home for my husband.

  68. This will be the most expensive potato dish that I’ve ever prepared. I’ve been eyeing a food processor for years. This kugel looks so completely amazing that it is the final push I needed to purchase one so I can recreate this dish exactly as portrayed. Most certainly worth the $140 I’ll end up spending.

  69. I make latkes on a regular basis and love them, but didn’t really know what a kugel was… thank you! This save a ton of work and time usually spent flipping individual pancakes on the griddle. I like a lot of crust, though, and I wonder if the ratio I love will be thrown off.. It looks like a lot of steamy soft inside and not so much crust. Does the bottom get crusty? Thanks for the recipe!

  70. I make potato kugel every week and i am a grater, not a shredder. While i will stick to my own recipe (it has more eggs to potato ratio and no onion), i love the idea of making it in a cast iron skillet. Thanks!

  71. Your children are beautiful! This little baby is stunning. As a redhead myself, my only wish was that I had been kept out of the sun as a child. My skin was ruined. My mom didn’t know, being the first red headed child in the family. Potato pancakes and kugel-Yes!!!

  72. Made this today for an office party and have already tried some. It’s WONDERFUL! I’m thrilled I didn’t have to squeeze out the water and yet it still cooked just fine. I look forward to making it again and again.

  73. so i’m a single girl who prefers to cook, rather than eat out, more often than not…and you, my dear, are my “go to” girl for all things full of yum…i dig a proper latke…the down side of eating home cooking is the surplus of food after the fact…so, while i followed your lead, i made these with lamb fat(from lamb breasts i had leftover) and rosemary and put them in a larger muffin tin(6 in a tray) for single servings and froze them to hold shape for future use and then baked one for my dinner…it was delicious…thank you so…i’d never thought to make kugel and with “strings” of potato…my mandoline worked great. i look forward to your next adventure and thank you for being the “little brave one”, by making a second attempt.

  74. I made this tonight and while it was very tasty the texture was .. well a bit like a rubber doorstop. I think the culprit was likely my not so sharp grater blade on my food processor. There was copious liquid in the bowl after I dumped out the contents of the food processor. Fortunately the potato starch had no problem soaking all that up, but by the time the inside cooked up (took ~90 mins) the potato shreds became one large starch cake.

    Don’t get me wrong – it is awesome to not have to wring out the potatoes, but next time I think I’ll just dump out the ~1/3 cup of liquid that was hanging out in the bottom of the bowl before mixing in the other ingredients.

    Or maybe I’ll get one of those infomercial-esque spiralizer and try that out!

    I can see the promise of this recipe though!

  75. I made this using frozen hash brown potatoes and it was very good, so today I broke out my spiralizer and did it with fresh potatoes for a friend’s party later tonight. It’s in the oven, and I’m sure it will taste great. A word for anyone who wants to try it with the spiraled potatoes. It was very difficult to get the onion to integrate with the long strands. I ended up getting the kitchen shears and snipping the strands down to smaller, more manageable lengths.

    Also, is potato starch and potato flour the same thing? I found BRM potato four in my store, but not potato starch. I ended up using matzo meal, but it lends a slightly grainy texture, so I’d love to find the potato starch and use that instead.

  76. Made this today with duck fat, and it was ridiculously amazingly good. I LOVE the lack of draining the water, as that is something I detest doing and usually end up muttering profanities over. We served it with your corn, cheddar and scallion strata, and I can now die happy. I only had an 8-inch skillet, so I filled that one up and then made a teeny baby one in my 3-inch skillet that I’m saving for when child and husband are out of the house so I don’t have to share. Thanks Deb!

  77. Since nobody has mentioned it yet, I’ll just say that I made it tonight but subbed in 1 roasted spaghetti squash (mine made just under a pound of squash) for some of the potatoes and added about a teaspoon of roasted garlic powder. My food processor blade is thinner than yours, Deb, so my top crisped up a little bit more. The squash was unnoticeable to me (and my squash-hating husband – shhhh!). Mmmmm.

  78. I made this on Saturday night. I’ve never had kugel before, so I wasn’t sure what to expect. Mine came out crispy on top, but otherwise soggy. I made it in a cast iron skillet, and baked it for 80 minutes – the kugel was quite brown on top and looked pretty. The potatoes were cooked through, but were kind of stuck together and mushy. Is this just the texture of a kugel or did I do something wrong? Thanks!

  79. I made this last night for the first night of Hanukkah. What a hit! Kids and husband loved it, and we ate the whole thing. The 12yo put ketchup on his, but that is the 12yo for you. It was delectably crispy outside and tender inside, and so easy and quick to put together. They all want me to make it again, and soon. Thank you!

  80. Deb, can you indulge a caviar novice? Where/what kind do you get and is it particularly expensive? I’d love to do these as little hors d’oeuvres, but I’ve never bought (or, honestly, eaten) caviar except for the type that comes on sushi.

  81. This is a really versatile recipe. I substituted spaghetti squash for the potatoes to make it LCHF and it came out pretty well. The spaghetti squash retained texture and did not turn to mush. It was a little oily due to the squash not sopping up oil the way potatoes do, but was delicious over all. I ate the whole thing (an entire large squash).

  82. i’m planning to make this on saturday and serve on sunday for brunch… will it be okay (covered) reheating @ 425? about low long do you imagine it would take? i don’t want it to dry out…

    1. Morgan — I would not expect to dry out. I’m not sure if you’re taking it right from the fridge or if it will have been at room temperature or whether you’re using the same size skillet but all of these will affect warming time. My advice would be to get it closer to room temperature if you can because you’re reheating at a high-ish temp and you don’t want it to overly brown before the center is hot.

  83. Christine — Caviar is from “the Russian store” [i.e. whichever one is closest to you] and it’s salmon roe, probably the cheapest kind. Maybe it was $30/quarter-pound? Or a little less? Note: I am not into caviar so can offer no further reviews.

  84. As a German I have to admit that I’ve never actually heard of those :-)
    It looks like a huge Rösti or some kind of vegetarian Döppekoche variation to me. But it really looks good and I’m sure it does taste pretty good as well, one just can’t go wrong with roasted potatoes…
    Tring

  85. Re, heavy-centered kugels — Yes, this is the “correct” result. Think of kugels like a casserole. You can halve this to make it thinner (or bake it in a larger frying pan) to make it more thin and crisp, with less of a center factor.

  86. This looks so yummy! Can’t wait to try it! I’m cooking the next 2 weeks dinner using all your recipes! Now I’ll have to make some adjustments to next weeks’ meals .

  87. What a revelation! As good or better than latkas, one quarter of the work, and with that little fork twirl you suggested a feast for the eyes! Thanks so much. Done with latkas.

  88. I made this for my husband’s birthday brunch this morning (he’s Irish American, so when I introduced him to latkes, his mind was blown). My food processor is a tiny 4-cup that can only chop and grind, so I had to hand grate the potatoes, but our grater has a julienne attachment. It took longer than it would have if I had a grater in my food processor, so my potatoes oxidized, but it still ended up tasting great.

    I hope next time I make it, it’ll look prettier, but as long as it tastes the same, I’ll still be happy!

  89. This was so light & easy to make – i used the big grating attachment of my Maximix – i had not discolouration.

    I added 1 & half TSPS garlic powder & some fresh thyme – its my favourite herb!
    I also added 4 eggs as I used about 1.5kg potatoes, sea salt flavoured with rosemary & olives
    – it was hit served in my 32cm cotton Le Creuset buffet dish & looked exactly like yours.
    Thank you very very much for sharing this recipe – my potatoes, cream & cheese bake will be replaced with this lighter version – next time I may try & leave out the starch as I am sure the eggs will do their job!!!
    Many Many thanks – I have friends visiting from UK and I think this will be served with fillet steak coated in a dried porcini mushroom powder….. x

  90. I’ve had great success when making potato kugel by adding Bells Poultry seasoning, probably about a tablespoon for this recipe. It adds flavor and takes away that starchy aftertaste.

    Try it, Deb!

  91. I made this during the holidays for a dinner party and it was perfect ! I didn’t change anything and it was so easy to make. I made it in advance (2h before dinner) and reheated it in the oven before serving. I was a great side dish to my vinegar chicken.
    Thanks Deb !

  92. We are about to Kugel! So excited. I remember someone bringing a noodle kugel to our Episcopal Church pot luck once when I was a kid, and it was the most delicious thing I’d ever eaten. This took me right back there. Can’t wait for the potato version. Thanks for sharing!

  93. I didn’t even know my life was incomplete before potato kugel. Thank you! My husband and I have made this twice now; once for brunch with two other couples, and then just recently we mixed in the last of our Christmas Eve spiral cut ham leftovers and gave them a delicious potato send-off. We like our pieces with truffle oil or an egg over the top, or just shredded sharp cheddar and scallions. So yummy and versatile. I am actually dreaming up new mix-ins and variations!

  94. been really getting into these smitten recipes lately! always loved cooking, but pregnancy has amped up my need to be creative. question: how do you keep your strands so white and avoid the unavoidable browning? thanks!

  95. Steph — First, definitely work quickly. That said, all browning seems to disappear for me in the oven, so I don’t fret if it appears when I’m prepping.

  96. Used a combo of schmaltz and olive oil, added a bit of garlic, and used cornstarch (and reduced the amount to a very underfilled 1/3 cup), in cast iron. Was perfect and I will make this regularly now.

  97. I made this for Easter — actually I made it in the morning to free up the oven and reheated it for dinner. Delicious and very pretty! I modified @Lucy L’s suggestion and added about 1/2 tbsp Bell’s poultry seasoning, which was an interesting and welcome addition.

    I’m looking forward to slicing the leftovers cross-wise (so they are thinner) and waffling them for added crispiness!

  98. Hi Deb-Just a little love note here. I’m remodeling and my house is upside-down. I’m cooking for Shabbos whilst I can, and I can’t find my usual kugel recipe. (Yes, I should have it memorized by now.) I googled, and remembered liking the recipes I’ve made from your site (and really enjoying your interview on Diane Rehm a while ago). What a pleasure your beautiful writing is! I wish I had time to sit here all day and read every word on the site. And the knowledge behind it is equally impressive. Thank you for being here in my hour of need and helping me start my cooking day on a wonderfully positive note.

  99. Kim: I made it last night in a 9×13 and froze it. I doubled the recipe and baked for about 90 minutes. Haven’t tasted it yet, but it looks delicious.

  100. Deb, have you ever experimented with using some beets in there in lieu of 100% potatoes? i’m considering it for seder…

  101. Rut roh. Made it with aforementioned generous black pepper. Just tasted it. It is a bit too peppery, certainly for the under 18 set for seder tonight. I am doomed :(

  102. I’m a little late to the party on this recipe but I have to say it’s just brilliant. I will never make kugel any other way. I made it for Passover and my husband, who grew up in Borough Park, could not get enough. In fact, I’m making it again tonight. Easy and spectacular. Thanks, Deb!

  103. I’m not one to post stating how good a recipe sounds. However, I made this potato kugel in a cast iron pan (using schmaltz because it was Passover), and followed the recipe to the letter with the exception that I don’t have a wide tube on my food processor. In short, it was absolutely fabulous and gorgeous. I’m giving up my recipe from a vintage Hadassah cookbook for this one. It is going to become a staple. Thanks.

  104. Riffing on this recipe, I concocted a root vegetable kugel last night, replacing the potatoes with a combination of parsnips, carrots, baby turnips, and sweet potato, and while the texture was a bit different and it certainly wasn’t traditional, it sure was yummy! (I should have used a little more egg to hold the drier vegetables together.) Thanks for the inspiration! (I have also made the original potato kugel in muffin tins before — when I brought leftovers to work, I was told by at least one coworker she considered stealing the one I was reheating in the toaster oven because it smelled so good!)

  105. I made this without flour/ matzoh/ potato starch (I was trying to do a gluten free Passover dish without having to leave the house to find potato starch) and it turned out wonderfully!

  106. Any thoughts on why my kugel turned sort of gray and mushy in the interior? I’ve had this happen when making hash browns, too (even when following Cook’s Illustrated’s instructions to the letter). I can’t figure out what I’m doing wrong.