This Passover Potato Kugel is a warm and crispy delight. Made with grated potatoes, eggs, and a bit of onion, it’s perfect for any holiday meal.
I love how it gets golden and crunchy on the outside while staying soft inside. It’s a great side dish, especially when leftovers are just as tasty the next day. Yum!
Key Ingredients & Substitutions
Potatoes: Russet potatoes are my go-to for kugel due to their starchy texture. If you’re looking for a twist, Yukon Golds can add a buttery flavor and work just as well.
Onion: A yellow onion adds great flavor, but if you’re not a fan of onion, you could skip it or use a shallot for a milder taste.
Eggs: They bind everything together. If you’re vegan, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) as a substitute!
Vegetable oil: While I usually prefer vegetable oil, using schmaltz (rendered chicken fat) gives a rich taste that’s traditional and delicious.
How Do I Get the Perfect Crispy Texture?
The texture of kugel is crucial for that satisfying bite! Getting it crispy requires a few steps:
- Make sure to squeeze as much moisture from the grated potatoes as possible. Excess moisture means a soggy kugel.
- Generously grease your baking dish and preheat the oven adequately. A hot oven helps achieve that crispy top.
- A longer bake time at the right temperature is key; don’t rush it! Let it cook until golden brown.
Letting it rest before cutting may seem tedious, but this step helps it firm up and makes it easier to serve. Enjoy your delicious kugel!
Passover Potato Kugel
Ingredients You’ll Need:
For the Kugel:
- 6 large potatoes, peeled and grated
- 1 large onion, grated
- 4 large eggs
- 1/4 cup vegetable oil (or schmaltz for a traditional touch)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 tablespoon fresh dill or parsley, chopped (optional)
For Serving:
- Sour cream for garnish
How Much Time Will You Need?
This delightful Passover Potato Kugel takes about 15-20 minutes to prepare, plus 1 hour of baking time. After baking, allow for a brief cooling period before cutting, making the total time about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 375°F (190°C) and make sure it’s nice and hot when you put the kugel in. Generously grease a 9×13-inch baking dish with oil to keep the kugel from sticking.
2. Prepare the Potatoes:
Peel and grate the potatoes. This can be done with a box grater or a food processor if you have one. Once grated, place them in a clean kitchen towel or cheesecloth and twist it to squeeze out as much moisture as you can. This step is important for achieving that crispy texture!
3. Combine Ingredients:
Grate the onion and add it to the bowl with the grated potatoes. Mix them together. In another bowl, beat the eggs well and then add in the vegetable oil, salt, black pepper, and garlic powder if you’re using it. Stir until everything is well combined.
4. Mix It All Together:
Pour the egg mixture over the potato and onion mix. If you’re adding fresh herbs like dill or parsley, sprinkle them in now too. Stir everything thoroughly until the potatoes are well coated with the egg mixture.
5. Bake the Kugel:
Pour the mixture into the greased baking dish and spread it out evenly. Pop it in the preheated oven and bake for about 1 hour, or until the top is beautifully golden brown and crispy.
6. Cool and Serve:
Once baked, take it out of the oven and let it cool slightly before cutting into squares. Serve warm with a dollop of sour cream on each piece and a sprinkle of fresh herbs for extra flavor and color.
This Passover Potato Kugel is sure to be a hit at your holiday table. Its crispy exterior and soft interior make it a comforting and tasty side dish. Enjoy your meal!
Can I Make This Kugel in Advance?
Absolutely! You can prepare the kugel a day ahead. Just follow the recipe, let it cool completely, and then cover tightly with foil and refrigerate. On the day you plan to serve it, simply reheat in the oven at 350°F (175°C) until warmed through, about 30 minutes.
What If I Don’t Have Fresh Herbs?
No problem! While fresh herbs add a lovely flavor, you can easily omit them or use dried herbs instead. Just remember that dried herbs are more potent, so use about a third of the amount specified for fresh herbs.
Can I Use Sweet Potatoes Instead of Regular Potatoes?
Yes, you can use sweet potatoes for a slightly sweeter flavor and a different texture! Keep in mind that cooking times may vary slightly, so check for that golden crust and adjust as necessary.
How Should I Store Leftover Kugel?
Store any leftover kugel in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven for best results or in the microwave if you’re in a hurry. Enjoy!