My Grandma’s Potato Kugel Secret
This potato kugel recipe is my favorite. It comes straight from my grandma’s kitchen. She taught me to make it when I was just a girl. I still laugh at that. My apron was bigger than I was!
This dish is a star of Passover recipes. It is a beloved Ashkenazi food. Families have shared it for generations. That history matters. It connects us to those who cooked before us. Do you have a family recipe like that?
Why We Wring Those Potatoes
Here is the big secret for a crisp golden kugel. You must squeeze the potatoes dry. Really twist that cheesecloth! It seems like a small step. But it makes all the difference.
Wet potatoes will steam, not crisp. Dry potatoes get that perfect crust. This is the true trick for how to make potato kugel right. *Fun fact*: The starch that settles in the bowl is pure potato power. We add it back to bind everything.
A Dish For Everyone
This potato kugel recipe is naturally gluten-free. It uses potato starch, not flour. That makes it perfect for the Passover table. It is one of the best Passover side dishes.
But you can enjoy it any time of year. It is a cozy, filling Jewish recipe. The method is simple. Grate, mix, and bake. Doesn’t that smell amazing while it cooks? What is your favorite cozy side dish?
The Sizzle is Everything
My grandma had one rule. Heat the pan before adding the mix. She would put the empty dish in the oven. Then we would listen for the sizzle. That sound means a good crust is starting.
That sizzle matters. It gives you that first delicious crunch. It turns soft potatoes into a golden masterpiece. This tip works for many traditional kugel recipes. Try it with your next baked dish.
Your Turn to Make Memories
Making this is about more than food. It is about sharing stories. It is about passing things down. That is why traditional kugel is so special. Every bite has a story in it.
I hope you try this. Gather your potatoes and onions. Put on some music. Make a little mess. The best meals often start that way. Will you use oil or try schmaltz for your version? Tell me how it turns out!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Neutral oil (vegetable, grapeseed) or schmaltz | 1/4 cup, plus more for greasing | For Passover, use permitted oils like safflower, grapeseed, or olive oil (flavor may be strong). |
| Russet potatoes | 5 pounds | Peeled and rinsed. |
| Large yellow onions | 2 (1 1/2 pounds total) | Halved. |
| Large eggs | 6 | |
| Potato starch | 1/4 cup (scant 1 1/2 oz/45g) | Cornstarch can be used if not for Passover. |
| Kosher salt | 1 tablespoon plus 1 teaspoon | |
| Freshly ground black pepper | 1/2 teaspoon | |
| Fresh chives | For garnish | Optional, chopped. |
Instructions
Step 1: First, get your oven warm and ready. Grease your baking dish well. This helps our potato kugel get that perfect, crisp golden crust. I always hum a little tune while I do this. Doesn’t that smell amazing? It reminds me of my own grandma’s kitchen.
Step 2: Now, shred the potatoes and onions. Use a food processor if you have one. It’s much faster! Squeeze all the water out of them. This is the secret for a crispy potato kugel. (A clean kitchen towel works if you don’t have cheesecloth.)
Step 3: Let the potato water sit. You’ll see starch at the bottom. We use that starch! It’s a great trick for gluten-free kugel. Mix it with eggs, oil, and seasonings. This binds our traditional kugel together. What other Ashkenazi food uses a similar trick? Share below!
Step 4: Heat the empty dish in the oven. This is my favorite tip. Carefully spoon in the batter. It will sizzle! That sound means a perfect, crisp golden kugel is coming. This is how to make potato kugel just right. I still laugh at that sizzle every time.
Step 5: Bake until it’s deep golden brown. Let it cool just a bit. Then, cut and serve your beautiful potato kugel. This potato kugel recipe makes the best Passover side dishes. Your family will love this taste of tradition.
Creative Twists
Add grated sweet potato for a touch of color and sweetness. Mix in some fresh dill for a bright, herby flavor. Make mini kugels in a muffin tin for single servings. Which one would you try first? Comment below!Serving & Pairing Ideas
This potato kugel is a star of Passover recipes. Serve it with roasted chicken or brisket. A simple green salad on the side is lovely. For garnish, a sprinkle of chives adds a fresh pop. Leftovers make a fantastic breakfast, too. Which would you choose tonight?
Keeping Your Kugel Happy
Let’s talk about storing this crispy golden kugel. Cool it completely first. Then wrap slices tightly. They can live in your fridge for four days. For longer stays, the freezer is your friend. Wrap pieces well in foil or plastic. They will keep for two months there.
Reheating is key for that perfect crisp. I use a hot oven, around 400 degrees. Place slices on a baking sheet. Heat for 15-20 minutes until hot and crispy again. The microwave makes it soft, so I avoid it. My first kugel turned soggy from microwaving. I learned my lesson that day!
Batch cooking this potato kugel recipe saves so much time. Make two dishes and freeze one. This matters for busy weeks. You get a wonderful homemade meal with no fuss. It’s a gift to your future self. Have you ever tried storing it this way? Share below!
Three Little Kugel Fixes
Sometimes our cooking needs a small fix. First, a soggy kugel. The secret is wringing out the potatoes. Get them very dry. This matters because extra water steams inside. It stops the crisp golden kugel we all love.
Second, the kugel turns brown before baking. This happens fast! Grated potatoes react with air. I remember when my first batch looked gray. Keep them in cold water after shredding. Then dry them very well. This simple step keeps color fresh.
Third, it sticks to the pan. Always grease your dish generously. Heat the empty dish in the oven first. The batter should sizzle when it hits the pan. This creates a perfect non-stick crust. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the secret to a crispy potato kugel?
The secret is removing water. Wring the shredded potatoes in a cloth. Get them very dry. Use the hot pan trick too. Heat your greased dish in the oven first. Pour the batter into the sizzling hot pan. This starts the crust right away. Bake until the top is a deep, golden brown. That’s your sign it’s crisp and perfect.
Can I make potato kugel ahead of time for Passover?
Yes, you can make it ahead. This is a great Passover side dish. Bake it fully and let it cool. Wrap it tightly and refrigerate. Reheat in a hot oven to keep it crispy. Making it ahead helps your Seder preparation. You get one important dish done early. This traditional kugel is very forgiving for planning.
What is the best potato for kugel?
Russet potatoes are the best choice. They are starchy and not too wet. This starch helps bind the kugel together. It also helps create a lovely crisp texture. Russets are easy to find in any store. They are perfect for all your Passover recipes. Using the right potato makes learning how to make potato kugel much easier.
How do you keep potato kugel from turning brown?
Keep the grated potatoes in cold water. This stops the air from turning them gray. But you must dry them thoroughly after. Wring all that water out in a cloth. If you skip drying, the kugel will be soggy. Soak, then dry very well. This keeps your Ashkenazi food looking fresh and appetizing for your table.
Can you freeze potato kugel?
You can freeze potato kugel very well. Let it cool completely after baking. Cut it into slices or squares. Wrap each piece tightly. Use foil or freezer bags. It will keep for two months. Reheat from frozen in a hot oven. This makes it a wonderful make-ahead Jewish recipe. It’s so nice to have ready.
What is the difference between potato kugel and potato latkes?
Think of kugel as a baked potato cake. Latkes are individual fried pancakes. Kugel is baked in one big dish. It is a classic Passover side dish. Latkes are for Hanukkah. Both are delicious Ashkenazi food. This potato kugel recipe is also a gluten-free kugel. It uses potato starch, not flour. Which tip will you try first?
*Fun fact: The word “kugel” comes from a German word meaning “ball.” It was originally a steamed pudding!*
From My Kitchen to Yours
I hope you love making this traditional kugel. It fills the house with the best smell. Food connects us to family and history. Every time I make it, I think of my grandmother. Her hands taught me how to make potato kugel. Now I’m sharing it with you.
I would love to hear about your cooking. Did your family add a special touch? Have you tried this recipe? Tell me all about it in the comments below. Your stories are my favorite thing to read. Let’s keep these wonderful recipes and memories alive together.
Happy cooking!
—Marina Caldwell
Crispy Golden Potato Kugel for Passover
Description
A classic Passover side dish with a crispy, golden top and tender interior.
Ingredients
Instructions
- Position a rack in the middle of the oven and preheat to 350 degrees. Generously grease the bottom and sides of a 9-by-13-inch baking dish with oil.
- Using a food processor fitted with a coarse shredding disk, grate the potatoes and onions. (You may need to cut both into large chunks to fit them into the opening.) Remove the food processor lid and pick out any stray chunks of potato and/or onion that may not have gotten shredded and save them for another use. (Alternatively, you can grate the potatoes and onions on the coarse side of a box grater.)
- Transfer the vegetables to a large colander. Working in batches, transfer some of the potato-onion mixture to a large piece of cheesecloth set over a cutting board, and wring out excess liquid into a medium bowl. Transfer the wrung-out vegetables to a large bowl and repeat with the remaining potatoes and onions.
- Let the squeezed-out liquid sit undisturbed until the starch settles in the bottom of the bowl. Then gently tilt the bowl with the potato liquid to drain out the water; you should see a white layer of potato starch at the bottom.
- In the bowl with the residual potato starch, add the eggs, the additional potato starch, oil, salt and pepper, and whisk. Add the mixture to the shredded vegetables and, using your hands, stir well to fully combine.
- Place the prepared baking dish in the oven for about 10 minutes. Carefully remove the dish from the oven and spoon the kugel mixture into it — the mixture should sizzle on contact. Gently pat the mixture so it’s evenly distributed and return the dish to the oven. Bake for about 1 hour and 30 minutes, or until the kugel is deep golden brown on top and bubbling in places.
- Let the kugel cool for a few minutes, then sprinkle with chives, if using, and cut. Serve, using a metal spatula for easiest portioning.
Notes
- During Passover, observant Ashkenazi Jews avoid canola, soybean, sunflower, peanut and corn among other oils that are considered kitniyot — a category of foods restricted during the holiday. Neutral oils such as safflower and grapeseed can be used. Olive oil is also permitted on Passover, but its flavor might be too strong here.
If not serving for Passover, you can use cornstarch in place of potato starch.
If using schmaltz in place of oil, in keeping with the Jewish laws of kashrut, serve the kugel only with dishes that do not contain dairy.