Reviewed: Apr. 9, 2012

This recipe turned out great, just like my mother made 60 years ago. She was a cook for Jewish families and learned the recipe from them. Combining the grating of the onions with the potatoes kept the potatoes white. Thanks for the tip.

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Reviewer:

Dranny

Reviewed: Apr. 8, 2012

Delicious! Followed the recipe exactly, and was so pleased. The result is creamy and well-balanced. The top was a little grey (as someone had mentioned), but really, who cares? This stuff is YUM.

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Reviewer:

jessicay

Reviewed: Sep. 30, 2011

Delicious. Because I kept the potatoes in water while they were waiting to be grated, I poured off about half a cup of liquid before baking, but it still came out wonderfully moist.

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Reviewer:

FranR

Reviewed: Sep. 29, 2011

I followed some of the other suggestions that were made in other reviews and the kugel came out fabulous. I soaked the potatoes in cold water prior to cutting and shredding and rotated them with the shredding of the onions. This kept the kugel very white. I also broiled the top for the first 10 minutes and then baked the rest of the way as stated in the recipe. However, an hour into baking, I realized that I never added the vegetable oil to the egg mixture! The kugel came out great - super tasty and with less fat!!

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Reviewer:

luv2bebizee1

Reviewed: Sep. 21, 2011

I made this last night as a trial for Rosh Hashannah. Does not taste like a proper kugel...more like hash browns. The onions are overpowering. If you make this, I strongly recommend draining the potatos & onions and even more strongly recommend you don't make this recipe.

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Reviewer:

afishman14

Reviewed: Aug. 21, 2011

My old family recipe agrees with the submitter's version, don't drain the liquid because it adds so much flavor and the additional potato starch makes a real difference. I made one kugel exactly per the recipe and a second with the addition of one third cup of matzo meal, both were excellent wit the second being a tad drier. The drier version worked well with brisket and the creamier version was perfect on its own. Thanks for a great trip down memory lane. Bravo!

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Reviewer:

epogomom

Reviewed: Jul. 30, 2011

This was very good, but was missing something. My family did enjoy it though.

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Reviewer:

Leigh K

Cooking Level: Expert

Reviewed: Jul. 9, 2011

I thought this was pretty decent, but lacked a little in flavor. Went very well though with the Slow Cooker Salibury Steak from this site. I cut this down to 5 servings for my husband and I. Thanks for the recipe!

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Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Apr. 23, 2011

My mother-in-law made the best potato kugel I ever ate. She would NOT share her recipe with anyone. My husband and sons loved it, and I tried over the years to duplicate it without success. This recipe comes closest. One trick she had that I do know is to broil the kugel for 5 to 7 minutes before baking. I broil it with the plan close to the broiler element, then lower the heat and move the pan down to the middle rack. Give a beautiful top and bottom crust with a creamy inside.

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Reviewer:

Florimel

Reviewed: Apr. 22, 2011

In order to keep the potatoes white, alternate potatoes and onion when shredding in the food processor. It does the trick! Mine came out creamy colored and delicious.

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