Old Fashioned Potato Kugel

Old Fashioned Potato Kugel

33
Basg 6

"I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight."
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Ingredients

2 h servings 119 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
  2. Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
  3. Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

Reviews

33
  1. 37 Ratings

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Most helpful positive review

Hi - I'm the recipe submitter. I just noticed that a reviewer says you should squeeze out the moisture from the potatoes and onions. While most potatoes kugels include this step, one of this rec...

Most helpful critical review

Good, but a little bland for my taste.

Hi - I'm the recipe submitter. I just noticed that a reviewer says you should squeeze out the moisture from the potatoes and onions. While most potatoes kugels include this step, one of this rec...

It can't get much easier than this, and delicious too! Shredded onions, then potatoes in processor with fine shredder. Changed to the blade, added everything else, a few pulses and WAH-LAH it wa...

This is great! I made this for Passover and substituted some celery root so it was about 50/50 with the potatoes. It helps cut down the glycemic index and also adds vitamin K, not to mention som...

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. Th...

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 exactl...

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.

I used this recipe as a base for a kugel that was so easy to prepare & came out excellent. In the REFRIGERATED section of the supermarket I bought 2 bags of Crystal Farms Simply Potatoes, Shred...

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 wit...

Made this for Passover and it reminded a friend of her grandmother's; it made her teary! Everyone enjoyed it. I made it exactly as the recipe directed.