Passover Potato Kugel

The first time I made Passover Potato Kugel, I was nervously preparing for a family gathering. My kitchen was filled with the sweet aroma of freshly grated potatoes and onions. Each time I mixed the ingredients, I could feel the love and tradition of my ancestors flowing through me. This dish isn’t just a recipe; it’s a cherished memory, a symbol of togetherness during Passover. As I watched it bake in the oven, the anticipation grew—each golden edge promised a delicious crunch that I knew everyone would love. When it was finally time to serve, the kugel emerged with a crisp top, and the first slice revealed its fluffy interior, making my heart swell with pride. Oh, how it brought everyone together around the table, sharing stories and laughter, united by this simple dish. I can’t wait for you to try it!

Essential Ingredients for Passover Potato Kugel

Understanding the ingredients in Passover Potato Kugel is key to mastering this dish. Each element plays a vital role in creating its signature flavor and texture. The combination of starchy potatoes and onions gives the kugel its heartiness, while the eggs help bind everything together. The potato starch adds a delightful crispness, enhancing the texture. Finally, schmaltz or olive oil adds richness and flavor, making each bite unforgettable.

• 5 pounds russet potatoes (about 10 medium-sized potatoes): The star of the dish, these starchy potatoes provide the necessary structure and texture for the kugel.
• 2 whole large onions: Adding sweetness and depth of flavor, the onions enhance the overall taste.
• 6 eggs: These act as a binder, giving the kugel a fluffy texture.
• 2 teaspoons salt: Essential for seasoning the potatoes and enhancing all flavors.
• 1/2 teaspoon black pepper: A touch of spice that balances the richness of the dish.
• 6 tablespoons potato starch (if not serving for Passover, you may substitute corn starch): This is key for achieving that crispy exterior.
• 1/4 cup schmaltz or extra virgin olive oil, divided: Provides flavor and helps achieve that perfect crispy crust.

Passover Potato Kugel Instructions

Making Passover Potato Kugel is a straightforward process that anyone can tackle. You’ll find that once you get the hang of it, the steps become second nature. Let’s dive into the instructions and create this delicious dish together!

1. Place a 9×13 baking dish or pan in the oven and preheat it to 400 degrees, allowing the dish to heat up inside. This is crucial for achieving that crispy crust.
2. Peel the potatoes, then use a food processor or hand grater to grate them into large shreds. The larger shreds will contribute to a better texture.
3. Place the grated potato shreds in a large mixing bowl and cover them with cold water. Let them sit for a few minutes to wash away excess starch.
4. Meanwhile, peel and shred the onions using the food processor or hand grater. Reserve the shredded onions for later.
5. In a medium mixing bowl, whisk together the eggs, salt, and black pepper until fluffy. This mixture will add moisture and flavor.
6. Drain the potato shreds in a colander, pressing down firmly to remove excess liquid. This step is important to avoid a soggy kugel.
7. Return the drained potatoes to a large bowl. Add the seasoned egg mixture, reserved onions, and potato starch. Use your hands to mix everything together until well combined.
8. Carefully take the preheated baking dish out of the oven. Quickly pour in 3 tablespoons of schmaltz or olive oil. Use a pastry brush to spread the fat around the bottom and sides of the hot dish. Be cautious to avoid burns!
9. Spread the potato mixture evenly into the baking dish (it should sizzle!), then drizzle the remaining 1 tablespoon of melted schmaltz or olive oil on top.
10. Bake uncovered at 400 degrees for 60 to 70 minutes until the top is nicely browned all over. If it starts browning too quickly, cover it to prevent over-browning. For a final touch, if it isn’t brown enough, place it 6 inches below the broiler for a minute or two to enhance the color.
11. Once baked, let the kugel sit for 5 to 10 minutes before slicing and serving. This waiting period allows it to set, making it easier to cut.

Recipe Variations about Passover Potato Kugel

There are so many delightful ways to put a twist on Passover Potato Kugel. Here are some variations to consider that can enhance flavors or cater to different tastes.

• Spice It Up: Consider adding a pinch of cayenne pepper or paprika for a touch of heat.
• Herby Twist: Mix in fresh herbs like parsley or dill for added flavor and a pop of color.
• Cheesy Kugel: For a creamy version, add shredded cheese to the mix before baking—just be mindful of dietary restrictions if serving for Passover.
• Veggie Additions: You can also incorporate finely chopped vegetables like spinach or mushrooms for added nutrition and flavor.
• Leftover Variations: If you have leftover kugel, try using it in a breakfast hash with eggs or as a side for brunch.
• Sweet Kugel: For a sweet variation, consider adding a bit of cinnamon and nutmeg along with some grated apple for a unique twist!

Perfect Pairings for Passover Potato Kugel

Serving Passover Potato Kugel opens up a world of flavor combinations! Here’s how you can complement this dish for a delightful meal experience.

• Serve with Roasted Chicken: A classic pairing, the flavors of roasted chicken complement the rich, starchy kugel beautifully.
• Accompany with a Fresh Salad: A light salad with mixed greens and a tangy vinaigrette can balance the richness of the kugel.
• Perfect for Passover Seder: This kugel is a beloved addition to any Passover Seder plate, bringing everyone together around the table.
• Great for Lunches: Leftover kugel makes for a hearty lunch option, especially when paired with a dollop of sour cream or applesauce.
• Seasonal Variations: Consider serving this dish alongside seasonal vegetables like asparagus or carrots, enhancing the overall meal.
• Storage Tips: Keep leftover kugel in an airtight container in the fridge for up to a week, making it easy to enjoy later!

FAQ

Conclusion

The Passover Potato Kugel is truly a special dish that combines the warmth of tradition with delicious flavors. It’s an excellent way to bring family and friends together during festive occasions. I encourage you to give it a try; the delightful taste and inviting aroma will surely make it a favorite at your table!

Passover Potato Kugel

The ultimate comfort food, Passover Potato Kugel combines layers of crispy, golden potatoes and savory onions. It’s the perfect side dish for any family gathering or holiday meal, bringing warmth and nostalgia to your table. Easy to prepare and loved by all, make it tonight for a delicious, satisfying experience!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Side Dishes

Cuisine Jewish

Servings 15 servings

Calories 290 kcal

Equipment

• Frying Pan
• Whisk
• Food Processor
• Oven
• Peeler
• Grater
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 5 pounds russet potatoes about 10 medium-sized potatoes
• 2 whole large onions
• 6 eggs
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 6 tablespoons potato starch if not serving for Passover, you may substitute corn starch
• 1/4 cups schmaltz or extra virgin olive oil divided (schmaltz gives amazing flavor; use olive oil to keep it vegetarian)

Instructions

 

• Place a 9x13 baking dish or pan in the oven and preheat it to 400 degrees, allowing the dish to heat up inside. This is crucial for achieving that crispy crust.
• Peel the potatoes, then use a food processor or hand grater to grate them into large shreds. The larger shreds will contribute to a better texture.
• Place the grated potato shreds in a large mixing bowl and cover them with cold water. Let them sit for a few minutes to wash away excess starch.
• Meanwhile, peel and shred the onions using the food processor or hand grater. Reserve the shredded onions for later.
• In a medium mixing bowl, whisk together the eggs, salt, and black pepper until fluffy. This mixture will add moisture and flavor.
• Drain the potato shreds in a colander, pressing down firmly to remove excess liquid. This step is important to avoid a soggy kugel.
• Return the drained potatoes to a large bowl. Add the seasoned egg mixture, reserved onions, and potato starch. Use your hands to mix everything together until well combined.
• Carefully take the preheated baking dish out of the oven. Quickly pour in 3 tablespoons of schmaltz or olive oil. Use a pastry brush to spread the fat around the bottom and sides of the hot dish. Be cautious to avoid burns!
• Spread the potato mixture evenly into the baking dish (it should sizzle!), then drizzle the remaining 1 tablespoon of melted schmaltz or olive oil on top.
• Bake uncovered at 400 degrees for 60 to 70 minutes until the top is nicely browned all over. If it starts browning too quickly, cover it to prevent over-browning. For a final touch, if it isn’t brown enough, place it 6 inches below the broiler for a minute or two to enhance the color.
• Once baked, let the kugel sit for 5 to 10 minutes before slicing and serving. This waiting period allows it to set, making it easier to cut.

Notes

• Tip 1: Use a 9x13 ceramic, metal or cast iron baking dish; avoid using glass for this recipe.
• Tip 2: A food processor with a grating attachment or hand grater is essential for grating the potatoes and onions.
• Tip 3: Mixing bowls are necessary for combining the ingredients.
• Tip 4: Having a silicone pastry brush (heat-safe) will help in spreading the schmaltz or olive oil.

Keyword easy kugel recipe, Passover recipes, potato kugel, traditional Jewish dishes

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!