Passover Potato Kugel
User Reviews
4.8
-
Prep Time
20 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 30 mins
-
Servings
15 servings
-
Calories
197 kcal
-
Course
Main Course
-
Cuisine
Middle Eastern
Passover Potato Kugel
Description
The Passover Potato Kugel brings together shredded russet potatoes and onions with beaten eggs, salt, pepper, and potato starch, which acts as a binder suitable for Passover dietary laws. Schmaltz or olive oil ensures richness and moisture in the final dish. The potatoes are rinsed and pressed to remove excess moisture before combining with the other ingredients, helping to achieve a cohesive batter.
Baked in a preheated 9x13 pan at 400°F, the kugel develops a crisp browned exterior while maintaining a soft, tender inside. The grated onions contribute moisture and flavor complexity. This preparation results in a hearty side dish fitting traditional Passover meals but can be enjoyed anytime.
The recipe requires a metal, ceramic, or cast iron baking dish (non-glass preferred) to maintain even heat and crispness. Using a food processor or hand grater expedites preparation. A pastry brush helps evenly distribute the fat for a uniform crust. The kugel serves well warm or at room temperature.
Ingredients
- 5 pounds russet potato about 10 medium-sized potatoes
- 2 whole onion large
- 6 egg
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 6 tablespoons potato starch (if not serving for Passover you may substitute corn starch)
- 1/4 cup schmaltz divided (schmaltz gives amazing flavor; use olive oil to keep it vegetarian, or extra virgin olive oil
Instructions
- Place a 9x13 baking dish or pan in the oven and preheat oven to 400 degrees, letting the dish heat up inside. Peel the potatoes, then use a food processor or hand grater to grate them into large shreds.
- Place the potato shreds in a large mixing bowl and cover with cold water. Let the shreds sit for a few minutes.
- Meanwhile, peel and shred the two large onions in the food processor or with a hand grater. Reserve.
- In a medium mixing bowl, whisk together the eggs, salt and pepper until fluffy.
- Drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid.
- Place grated potatoes in a large bowl. Add the seasoned eggs, grated onions and potato starch to the bowl. Use your hands to mix all ingredients together until well combined.
- Take the preheated baking dish out of the oven. Quickly pour in 3 tbsp schmaltz or olive oil, then use a pastry brush to carefully spread the fat around the bottom and sides of the hot dish. Careful, don't burn yourself! The hot dish, while a bit difficult to navigate, will help to form a beautiful brown and crisp crust for the kugel.
- Carefully and quickly spread the potato mixture into an even layer in the baking dish (it should sizzle!), then drizzle remaining 1 tbsp of melted schmaltz or olive oil across the top.
- Bake uncovered at 400 degrees for 60-70 minutes until the top is nicely browned all across the top. If it seems to be browning too fast (before the center is cooked), cover the kugel to keep it from over-browning. You really want it to have a nice golden crust-- at the end of cooking, if it's not quite brown enough, you can put it 6 inches below the broiler for a minute or two to evenly brown it all across the top. This kugel tastes best served hot directly from the oven. Let it sit for 5-10 minutes before slicing and serving.
Notes
- Use a 9x13 metal, ceramic, or cast iron baking dish for best crust development; avoid glass pans.
- Utilize a food processor with grating attachment or hand grater to shred potatoes and onions efficiently.
- A heat-safe silicone pastry brush helps evenly coat the pan with schmaltz or oil for an even crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 345mg | 14% |
| Potassium | 713mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 8.8mg | 10% |
| Calcium | 33mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
