Recipe
Classic Potato Kugel
Crisp-edged potato kugel with a tender centre, grated onion and gentle seasoning, baked until deeply golden. A practical Jewish-style side dish for sharing, brunch tables or comforting family meals.
Ingredients
Method
20 mins prep70 mins cook90 mins total
Heat the oven to 180°C (350°F). Grate the potatoes and onion, then squeeze them very dry in a clean kitchen towel.
Beat the eggs in a large bowl and mix in the flour, salt and black pepper. Fold through the squeezed potato and onion until evenly coated.
Pour the oil into a baking dish and heat it in the oven for 5 minutes. Carefully add the potato mixture and spread it into an even layer.
Bake for 60–70 minutes until the top is deeply golden and crisp and the centre is cooked through.
Rest the kugel for 10 minutes, then slice and serve warm.
Notes
Squeeze the grated potatoes and onion very dry, and make sure the oil is hot before adding the mixture so the kugel develops crisp edges.
About this recipe
This classic potato kugel is built from coarsely grated potatoes and onion, bound with egg and flour, then baked in hot oil until the edges turn deeply crisp. The centre stays tender and savoury, making it a dependable side for a family table or a generous brunch spread.
Squeezing out excess moisture is the key to a light texture and a properly browned top. Heat the oil in the baking dish before adding the mixture, then let the kugel rest briefly so it slices cleanly while remaining warm and soft inside.
