Just In Case Potao Kugel

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potato kugel

Every time I think of making potato kugel, my mind goes through the following: I love it, Do we need it? If its there, I'm going to eat it. If it's not, everyone's going to miss it. I convince myself that I use less oil in the kugel that I use in roast potatoes. Then I start craving it, needing it and, before I know it, the grater's in my hand and the kugel's in the oven!

  • ServingsServings


  • 6 large potatoes, peeled
  • 2 large onions, peeled
  • 4 eggs, beaten
  • 4 Tbsp cake/potato flour (or matzah meal)
  • 2 tsp salt and 1/2 tsp pepper
  • 1 Tbsp chicken stock powder
  • 2 tsp baking powder
  • 1/4 cup oil or melted schmaltz


1.  Preheat the oven to 375 Deg. F.

2.  Grate the peeled potatoes and onions either by hand or in a food processor.  Alternate between grating the two, as the onions help prevent

     the potatoes from going brown.

3.  Mix well and pour into a sieve, pressing down on the potato and onions to get rid of any excess liquid.

4.  In a large bowl, combine the potatoes and onions with the eggs and mix well.

5.  Add a tablespoon at a time of the flour or matzo meal and stir thoroughly.

6.  Add the salt, pepper, chicken stock powder and baking powder and mix well.

7.  Pour the batter into a lightly oiled roasting pan, drizzle the oil or schmaltz over the top and bake, uncovered, for about 45 minutes to 1 hour or

     until golden brown.  You can reduce the heat and allow it remain in the oven until ready to serve.  There's nothing like a fresh, crispy kugel.