Potato Kugel is a beloved dish in Jewish cuisine, often gracing the tables during holidays, Shabbat dinners, and family gatherings. This hearty, savory pudding is made from simple ingredients like potatoes, onions, eggs, and a bit of flour, yet it delivers a rich, comforting flavor that’s hard to resist. Whether you’re new to Jewish cooking or a seasoned pro, this classic Potato Kugel recipe is sure to become a staple in your kitchen.

Why Potato Kugel is a Crowd-Pleaser
- Versatile: It can be served as a side dish or even as a main course for vegetarians.
- Customizable: You can tweak the recipe to suit your taste or dietary needs.
- Comforting: The combination of crispy edges and a soft, savory interior is pure comfort food.
- Perfect for Leftovers: It reheats beautifully, making it a great make-ahead dish.
Creative Variations to Try
While the classic Potato Kugel is always a winner, here are some fun twists to keep things interesting:
- Sweet Potato Kugel:
Replace half of the russet potatoes with sweet potatoes for a slightly sweeter, colorful version. Add a pinch of cinnamon or nutmeg for warmth. - Cheesy Kugel:
Stir in 1 cup of shredded cheddar or Parmesan cheese for a gooey, cheesy twist. Perfect for cheese lovers! - Herb-Infused Kugel:
Add fresh herbs like dill, parsley, or chives to the mixture for a burst of freshness. - Spicy Kugel:
Kick it up a notch with a pinch of cayenne pepper or a diced jalapeño for a spicy version. - Vegetable-Packed Kugel:
Add grated zucchini, carrots, or spinach to sneak in some extra veggies. - Gluten-Free Kugel:
Swap the flour for gluten-free flour or almond flour to make it gluten-free.
Tips for the Perfect Potato Kugel
- Use Russet Potatoes: Their high starch content helps bind the kugel and gives it the perfect texture.
- Don’t Skip Squeezing the Potatoes: Removing excess moisture is key to avoiding a soggy kugel.
- Hot Pan, Crispy Crust: Preheating the baking dish with oil ensures a golden, crispy crust.
- Experiment with Toppings: Sprinkle breadcrumbs, fried onions, or even a drizzle of honey on top before baking for added texture and flavor.
Why We Love Potato Kugel:
Potato Kugel is more than just a side dish—it’s a taste of tradition and comfort. Its crispy exterior and tender interior make it a crowd-pleaser, and its simplicity allows the natural flavors of the potatoes and onions to shine. Whether you’re serving it at a holiday meal or as a cozy weeknight dinner, this dish is sure to warm hearts and fill bellies.

Classic Potato Kugel Recipe
Equipment
- Box grater or food processor with grating attachment (for shredding potatoes and onions)
- Large mixing bowl
- Clean kitchen towel or cheesecloth  (for squeezing out moisture)
- 9×13-inch baking dish  (metal or glass works best for a crispy crust)
- Whisk
- Small saucepan (for heating oil)
- Oven mitts (for handling the hot baking dish)
Ingredients
- 6 medium russet potatoes about 2.5 lbs, peeled
- 1 large onion
- 4 large eggs
- 1/4 cup all-purpose flour or matzo meal for Passover
- 1/3 cup neutral oil vegetable, canola, or avocado oil, plus extra for greasing
- 1 1/2 teaspoons salt or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder optional, for a fluffier texture
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- While the oven is heating, generously grease the 9×13-inch baking dish with oil. Place the greased dish in the oven to get hot. This step ensures a crispy crust.
Grate the Potatoes and Onion:
- Using a box grater or food processor, grate the peeled potatoes and onion. If using a food processor, use the grating attachment for even shreds.
- Transfer the grated mixture to a large bowl.
Squeeze Out Moisture:
- Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This step is crucial for preventing a soggy kugel.
Mix the Ingredients:
- In a large mixing bowl, whisk the eggs until well beaten.
- Add the grated potatoes and onion, flour (or matzo meal), salt, pepper, and baking powder (if using). Mix thoroughly until everything is well combined.
Heat the Oil:
- In a small saucepan, heat the 1/3 cup of oil until it’s warm but not smoking. Carefully pour the warm oil into the potato mixture and stir to combine. The warm oil helps bind the ingredients and adds richness.
Bake the Kugel:
- Using oven mitts, carefully remove the hot baking dish from the oven.
- Pour the potato mixture into the dish, spreading it evenly.
- Bake in the preheated oven for 1 hour, or until the top is golden brown and crispy, and the center is set.
Let It Rest:
- Once baked, remove the kugel from the oven and let it cool for 10-15 minutes. This allows it to set and makes it easier to slice.
Serve and Enjoy:
- Cut the Potato Kugel into squares or wedges and serve warm.
Notes
Serving Suggestions:
- As a Side Dish:Â Pair with roasted chicken, brisket, or grilled fish.
- For Brunch:Â Serve with a dollop of sour cream or applesauce and a side of smoked salmon.
- As a Snack:Â Cut into smaller pieces and serve with a dipping sauce like garlic aioli or tzatziki.
Serving Suggestions
Potato Kugel is incredibly versatile and pairs well with a variety of dishes. Here are some ideas:
- For Holidays: Serve it alongside brisket, roasted chicken, or gefilte fish.
- For Brunch: Pair it with a fresh salad or smoked salmon for a hearty brunch.
- As a Snack: Cut it into small squares and serve with sour cream or applesauce for dipping.

A Personal Touch: Why This Recipe Matters
Growing up, Potato Kugel was a dish that always brought my family together. The smell of potatoes and onions baking in the oven was a signal that something special was about to be shared. Whether it was a holiday, a Shabbat dinner, or just a regular weeknight, Potato Kugel was a reminder of the simple joys of home-cooked food and the love that goes into making it.
This recipe isn’t just about the ingredients—it’s about the memories and traditions that come with it. When you make Potato Kugel, you’re not just cooking; you’re carrying on a legacy of warmth and togetherness.
Frequently Asked Questions (FAQs)
- Can I make Potato Kugel ahead of time?
Absolutely! You can prepare the mixture up to a day in advance and store it in the fridge. Just give it a good stir before baking. - Can I freeze Potato Kugel?
Yes! Bake the kugel, let it cool completely, then wrap it tightly in foil or plastic wrap. Freeze for up to 3 months. Reheat in the oven at 350°F until warmed through. - Why is my kugel soggy?
This usually happens if the potatoes aren’t squeezed well enough. Make sure to remove as much moisture as possible before mixing. - Can I make it dairy-free?
Yes! The classic recipe is already dairy-free, but if you’re adding cheese, use a dairy-free alternative.
Conclusion:
Give this classic Potato Kugel recipe a try and experience the magic of this timeless dish. It’s a testament to how humble ingredients can come together to create something truly special. Share it with loved ones, and don’t be surprised if they ask for seconds!
Happy cooking!