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READY IN 2 hr

Old Fashioned Potato Kugel

Read Reviews (23)

"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." — Basg

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Original recipe makes 1 - 9x13 inch pan Change Servings

1 tablespoon vegetable oil
10 potatoes, peeled and grated
2 onions, peeled and grated
5 eggs

1/3 cup vegetable oil
2 teaspoons salt
1 teaspoon black pepper

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Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
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.
Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

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PREP 30 mins
COOK 1 hr 30 mins
READY IN 2 hrs

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Reviews More Reviews

Most Helpful Positive Review

Aug 26, 2009

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 recipe's secrets is that you keep the moisture in - it makes for an exceptionally moist kugel. So leave it all in, even it the mixture looks watery.

—Basg

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Most Helpful Critical Review

Sep 23, 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.

—afishman14

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27 Ratings

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Mar 31, 2010

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 was done. I did however bake it in an oiled 9x13 that was heated first, before putting the mixture in a 400 deg. oven for 1 hour. Tasted it as soon as it came out of the oven & it was TDF, with a very crispy brown top and a creamy inside. Had to go to another room before I would eat it all. Thanks so much for sharing.

—BREN43

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Mar 30, 2010

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 some great flavor. Other than that, I followed the recipe to a tee and it was a hit!

—CKandi007

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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.

—Florimel

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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!

—epogomom

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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.

—redkelly

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Aug 14, 2009

Good standard kugel recipe. Make sure you squeeze out the moisture from the shredded potatoes and onions before adding the eggs and oil.

—dazzlin' Deb

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Nutrition

Calories
119 kcal
6%

Carbohydrates
16.5 g
5%

Cholesterol
44 mg
15%

Fat
4.7 g
7%

Fiber
2.1 g
9%

Protein
3.2 g
6%

Sodium
214 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Old Fashioned Potato Kugel

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 119
Calories from Fat: 43

% Daily Value *
Total Fat 4.7g 7 %
Saturated Fat 0.9g 5 %
Cholesterol 44mg 15 %
Sodium 214mg 9 %
Potassium 402mg 11 %
Total Carbohydrates 16.5g 5 %
Dietary Fiber 2.1g 9 %
Protein 3.2g 6 %
Sugars 1.2g
Vitamin A 1 %
Vitamin C 30 %
Calcium 2 %
Iron 9 %
Thiamin 9 %
Niacin 13 %
Vitamin B6 18 %
Magnesium 8 %
Folate 12 %

* 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.