My Favorite Cheesy Potato Kugel
This is my go-to Passover recipe. It is a Cheesy Potato Kugel that always makes everyone smile. The top gets crispy. The inside stays soft and warm. Doesn’t that sound good?
I use a special cheese called Wagon Wheel. It melts so nicely. But you can use another good melting cheese, too. This dish is a real treat for a dairy Passover recipe. What is your favorite cheese to cook with? I would love to know.
The Secret is in the Onions
Let me tell you a mini-anecdote. My grandson once tried to rush the onions. He learned a good lesson that day! Cooking them low and slow is the secret. It makes them sweet and golden.
This step matters so much. It builds the flavor for the whole Potato kugel recipe. Those sweet onions mix with the salty cheese. It is pure magic. Your kitchen will smell amazing.
All About the Potatoes
Here is a fun fact for you. *Fun fact: Russet potatoes are perfect for kugel. They have less water inside than other kinds.* This helps your kugel not get soggy.
You must squeeze the grated potatoes very dry. I use a clean kitchen towel. It turns brown, but that is okay. This matters because dry potatoes make a better texture. They get crispy edges in the oven. Do you prefer your potato dishes soft or crispy?
Bringing It All Together
Mixing it up is simple. Eggs, potatoes, onions, and lots of cheese. I use my hands. It feels good to connect with the food. This Cheese kugel is really a cheesy potato casserole in disguise.
You put most of the cheese right on top. It bakes into a wonderful golden crust. I still laugh at how fast that top cheese disappears. It is always the first part eaten!
A Special Passover Side Dish
This kugel with cheese is a star at my table. Jewish food is all about sharing and history. This dish feels like a warm hug. It is a side dish that often becomes the main event.
Letting it rest before serving is key. The cheese firms up just a bit. Then you can cut perfect squares. I top it with fresh parsley for a pop of green. What is your family’s most-requested Passover side dish? Share your stories with me.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow onions | 3, thinly sliced | |
| Extra virgin olive oil | ¼ cup | |
| Kosher salt | To taste | |
| Russet potatoes | 3 lbs (8 medium) | Peeled and grated |
| Large eggs | 4 | |
| Wagon Wheel cheese | 1 1/3 lb (about 5 cups), grated | Can substitute Asiago or a slightly sharp cheddar |
| Freshly-ground black pepper | To taste | |
| Sweet Spanish paprika | ½ teaspoon | |
| Flat-leaf parsley | For garnish | Thinly sliced |
Instructions
Step 1: First, cook your onions low and slow. This makes them sweet and golden. It takes patience, but it’s worth it. I still laugh at that time I rushed them. (A heavy-bottomed pan is your best friend here.)
Step 2: Now, grate those potatoes for your Potato Kugel recipe. Rinse them right away. Then, squeeze out every drop of water you can. This is the secret for a perfect, not soggy, Cheesy Potato Kugel.
Step 3: Mix everything in a big bowl. Add eggs, onions, and some Wagon Wheel cheese. Doesn’t that smell amazing? Season it well. This Jewish food mixture will look a bit loose, and that’s okay.
Step 4: Pour your Cheesy potato casserole into its dish. Flatten the top gently. Now, cover it with the rest of the cheese. This makes the best, bubbly top for your Cheese kugel. What’s your favorite melting cheese? Share below!
Step 5: Bake until golden and cooked through. Let it rest for ten minutes. This Dairy Passover recipe needs to set. Finally, sprinkle on fresh parsley. Your Passover side dish is ready to share!
Creative Twists
Add crispy fried onions on top for extra crunch.
Mix in a handful of fresh, chopped dill.
Use sweet potatoes for half of the regular ones.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This Kugel with cheese is a star. Serve it with a simple green salad. The fresh greens are so nice with the rich potatoes. You can also add a dollop of cool sour cream on the side. For a full Passover meal, it’s lovely next to roasted chicken. Which would you choose tonight?
Keeping Your Kugel Happy for Later
Let’s talk about storing your beautiful kugel. First, let it cool completely. Cover the dish tightly or move pieces to an airtight container. It will be happy in the fridge for about four days. For the freezer, wrap individual slices well. They can stay frozen for two months.
I remember my first big kugel. I put the whole warm dish right in the fridge. The next day, it was a bit soggy. Now I know patience is key! Reheating is simple. Use your oven at 350 degrees until warm. This keeps the top cheese nice.
Batch cooking this Passover side dish is a lifesaver. Making two saves so much time during the busy holiday. It matters because good food should bring joy, not stress. Having a delicious dairy Passover recipe ready means more time with family. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
We all face little problems when cooking. First, soggy potatoes. You must squeeze the grated potatoes very dry. I use a clean kitchen towel. I once forgot this step. My kugel was too wet inside.
Second, onions that burn. Cook them low and slow. Stir them often. This builds a sweet, deep flavor. Third, cheese that won’t brown. If the bake time is done, use your broiler. Watch it closely for just a minute.
Fixing these issues matters. It makes your Jewish food taste exactly right. It also builds your cooking confidence. You learn that small steps make a big difference. Which of these problems have you run into before?
Your Quick Questions, Answered
How do you keep kugel from being soggy?
The key is removing water. Grate your potatoes, then rinse them. Squeeze them in a towel until no more water comes out. Also, let your cooked onions drain well. Too much moisture makes a mushy potato kugel. Proper draining ensures a perfect, firm cheese kugel every time.
How to make the perfect potatoes crispy on outside fluffy on inside?
High heat is your friend. Bake your potato kugel recipe at 400 degrees. This hot oven crisps the cheese topping and edges. Inside, the potato mixture steams to become fluffy. *Fun fact: Russet potatoes are best for this because they are starchy.*
What are the common mistakes in potato bake?
Not squeezing potatoes dry is the biggest one. Also, under-seasoning the mix. Taste the raw potato mixture before baking. Add enough salt and pepper. Finally, cutting into the kugel too soon. Let it rest for 10 minutes after baking. This sets your cheesy potato casserole.
What temperature to cook potato kugel?
Set your oven to 400 degrees Fahrenheit. This is the perfect temperature for this Passover recipe. It cooks the kugel through without drying it out. It also gives you that lovely golden, bubbly cheese top on your kugel with cheese. Always preheat your oven first.
Why is my potato kugel mushy?
Mushiness means too much liquid. The potatoes were not dried enough. Or the onions were too wet. Always drain cooked onions and squeeze potatoes very hard. Using the right potato, like russet, also helps. They absorb less water than waxy potatoes, making a better Passover side dish.
Can you prepare a noodle kugel ahead of time?
Yes, you can! Assemble your noodle kugel the day before. Cover it tightly and keep it in the fridge. You may need to add a few minutes to the bake time. This make-ahead trick is great for any Jewish food holiday. It makes your day so much easier. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this Cheesy Potato Kugel. It is a special dish for my family. The smell of onions and cheese baking is pure comfort. I think food tastes better when shared with loved ones.
I would love to hear about your cooking adventure. Tell me how it turned out for you. Did your family enjoy this dairy Passover recipe? Have you tried this recipe? Please leave a comment below and tell me all about it.
Happy cooking!
—Marina Caldwell
