Reviewed: May 3, 2013

Scaled this down to one egg since I was cooking for myself. This made for a good side dish with pork steak. Used red onion because that's what I had, and three little potatoes. Really good. Definitely will make again. Since I made so little, it spread over the bottom of the pan in a thin layer, and I folded it into three like how you would an omelette for a pretty presentation.

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Reviewer:

Kiren K

Cooking Level: Intermediate

Reviewed: Mar. 31, 2013

Very good and very easy. My family loved it. Mom used to use the boxed potato pancake mix, but this is much better!

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Reviewer:

Cookie734

Home Town: Long Island, New York, USA

Reviewed: Jan. 8, 2013

This is how I make my potato kugel, but I don't add oil to the mixture. I usually add as many eggs as potatoes instead. Grated potatoes and onions with salt, pepper and eggs always turns out great. Add garlic for extra flavor.

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msliddel

Reviewed: Sep. 24, 2012

I thought this was really, really good. It got some mixed reviews, but it may be because I used two very large onions. I thought it resembled a creamy latke.

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Reviewer:

KarenTheMiltch

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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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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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