This delicious potato kugel is based on my friend Lauren’s recipe and she swears by using red-skin potatoes. The cup idea comes from my husband’s best friend Adam’s mom, Geanie (what a mouthful). Hubby remembers going to their house on Saturday nights and raiding the fridge for these cups. The best part about them is that every piece is a crusty corner piece, so nobody has to fight over that coveted crunch.
MORE: BROWSE ALL OUR KUGEL RECIPES
Make Ahead Tip: While potato kugel will be at its best made fresh (refrigeration or freezing will cause it to lose some crunch), you can make it ahead and even freeze it with these instructions.
1. Slightly under bake, cool completely , wrap tightly and freeze.
2. Thaw at room temperature, reheat, uncovered at 375°F for 10 minutes.
Potato Kugel Cups
Servings
Ingredients
- 3/4 cup extra virgin olive oil
- 3 eggs
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 6 large Idaho potatoes
- 1 large onion quartered
Instructions
- Preheat oven to 425°F. Liberally oil six (4- to 6-ounce) glass dessert dishes or custard cups with 1 to 2 tablespoons of evoo each. Place custard cups on a baking pan.
- Fill a large bowl with cold water and, as you peel potatoes, place them in cold water to prevent browning.
- Place the pan of cups in 425°F oven to heat up the evoo (be very careful with glass, extreme temperature changes can cause it to shatter) .
- Beat eggs in a small bowl. Add salt and pepper, mix well, and set aside.
- Pour ¾ cup of evoo in a small saucepan and place over medium-low heat.
- Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips.
- Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that weren’t processed properly.
- Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups.
- Bake at 425°F for 1 hour. If the sides are still pale, cook for 20 minutes longer until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter.
Tips:
- To make this as a potato kugel pie, bake at 425°F in a 9-inch round glass baking dish for 1 hour 20 minutes, depending on desired crunchiness.
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Everything is about timing here. The oil in the cups doesn’t burn BUT if you are concerned so just place the cups in the oven at step 6 – when you put the oil on the stovetop.
It seems to me like following the instructions as written would cause the oil in the cups to completely burn by the time the potato mixture is ready.
OMG OMG OMG!!!! by hand, divine! Thanks so much for “testing” them out and for sharing your feedback.
uhm I guess you could in theory but I have never heard of it or tried it myself so I can’t vouch for it personally.
Hi Julie! So sorry for the late response I was traveling. I didn’t live out either the recipe is as posted above. Hope you love it!
I just finished my “trial run” before making these to bring to my in-laws for Rosh Hashana this Wednesday. Creamy and delish!!! I used the red potatoes and shredded them and the onion by hand (cheese grater) and baked them in a 12 cup muffin tin for 45 minutes. Perfection! I will reheat these later tonight for dinner on a cookie sheet at 400 degrees for 7 minutes. I will not place in Tuperware until completely cooled before reheating. Thanks so much. I look forward to trying more of your recipes.
Can I add a packet of yeast to the potato kugel. My mom used to do it that way
i think you left out on your recipe for potato kugel cups is either flour or matzo meal.can you let me me know so i can make them for the holiday?
I don’t love freezing and reheating potato kugel it really compromises the consistency. In terms of what I like to prep in advance and freeze: Soups: yes, Stews: yes, Meatballs: yes, Matzah Balls: yes, Brisket: yes, Baked Goods/Desserts/Breads: yes. Potato kugel, potato based recipes, and chicken: no.
Can the individual potato kugel cups be baked, frozen and then reheated?
(I’d like to get a head start on the 3 day Yomim Tovim)
WOWZERS!!!! I am just totally blown away that you found your way here from Glasgow Scotland (and I am replying from Israel!!!)I so totally love the internet! Shabbat Shalom Shirley B!
I used store bought ready to use peeled potatoes, and they don’t turn brown. You can also use frozen peeled potatoes too.
Happy Fressing from Glasgow Scotland
YAY JONI!!!!!!!!!!!! It is like a (really FAT!) baked potato pancake.
you need about 4.5 to 6lbs potatoes total.
I have found that even in non stick muffin tins YOU must oil/grease well and even then they are hard to loosen and pop out. You will need a knife to help loosen which can scrape and ruin the finish/coating on your non stick pans – I wouldn’t recommend unless you oil really really really well and or use muffin papers (but then the crunch is only on top)
the recipe calls for 6 (12-16oz) potatoes = 4.5 – 6lbs total
Same temp depending on size 15-25 minutes less than the 6 oz pyrex glass cups.
yes sure but then add an additional small potato to make up for the onion.
Recipe calls for 12-16oz potatoes. The low end of the range make 6 FULL 6-oz pyrex cups the higher end of the range will yield an additional 1-3 cups.
ok so a few pointers 1. grease the tin cups really! really! really! well! 2. note that you need a knife to loosen the edges… so a knife can scrape and ruin the coating on your muffin tin 3. you can cupcake liners but then the crunch will only be on the top (which is still good!)
Hey Roz – sorry about your Cuisinart :-(… I haven’t tried the precooked shoestring potatoes but I think in theory this could work – I am guessing 30-45 mins cooking time total.
I haven’t tested it so I can’t be sure but I know people are using disposable muffin tins and still loving the recipe so the ramekins are worth a shot (if that’s what you have :-).
ok no problem at all – you will just need to keep it in for at least 90 mins. Cooking parsley for that long (in the potato and egg mixture) may just turn the color to black instead I would sprinkle with fresh chopped parsley before serving.
YAY – thanks Ronnie!
BTW – deep dish glass baking dishes are best – and that’s what I use.
OH YAY!!!! Always good when the teens are happy!!!!
YAY! YAY! YAY!!!!
Delicious!
My family said no more fried latkes, just make potato cups.
I used my daughters brand new pampered chief brownie pan. They came out crusty and delicious.
Great kugel recipe! I made it in pie pans and cut in wedges– filled two 9 inch, non- deep dish pans perfectly. My potatoes were pretty large, so I also added an extra egg. Perfect dish for the week– my hungry teens are panicked that they will not have enough to nosh on for the holiday– they are already sick of anything that tastes like matzah or matzah meal
Followed the recipe exactly. These were not only delicious, but looked so pretty too! YUM!!! So much easier than potato pancakes. Thanks so much for a great recipe.
My family loves this recipe. The hardest part is getting them in the oven at the exact perfect time so they are hot and ready to eat when we arrive at the meal after seder, fish and soup. Also, they are fantastic the day after. Just heat in a little olive oil on the stovetop or pop into the oven.
Thanks MrsWolfe for sharing all your tips! So happy your family loves this recipe!
Also you have to drain the potatoes after grating them. Tons of water will come out when you squeeze them into a colander. Maybe that’s why yours were a runny mess.
I’m interested in the number of bags of pre-shredded potatoes too. Anyone find pre-shredded onions?
Has anyone ever tried mini muffin tins?
If muffin tins are non-stick, do you still oil them?
Thanks.
I don’t have a food processor and found already shredded potatoes called “Simply Potatoes” …..How many bags of the simply potatoes should I use? thanks so much!!!
If you bake as cupcakes how long and at what temperature?
Hag sameach v’ kasher! Looking forward to trying this for first Seder next week 🙂 I keep rereading the recipe and find it hard to believe that the shreds of a 16-oz. potato (+ egg + oil) will fit into a 6-oz. Pyrex dish (X 6). Am I missing something? Thanks!
Hi there!
This recipe looks great! I’m anxious to try but wondering if I could bake these individual potato cups using a muffin tin.
Any advice would be appreciated! Thanks!!
my Cuisinart is broken and I was wondering if I could buy shoestring potatoes already cooked-in a bag -and then follow your recipe? I want the crunch and thought paper/foil lining muffin cups would work. I would have to adjust cooking time. any advice?
Your recipe looks devine. Do you think ceramic ramekins will give the same crispy result as glass custard cups?
These look fantastic!
One problem: My crazy oven only works right at 350 degrees F; will this work? How should I adjust the time?
I was also thinking of adding parsley; what do you think?
they are – hope you love!
Cant wait to try..they look amazing!!!
Rita – I just did some research and don’t believe potato kugel will work in an electric cupcake baker – so sorry.
I am sorry I am not familiar with that piece of equipment. I hope someone from the community can comment and help you.
Hey Leah: answers to your Qs
1) the recipe was developed with 6 LARGE potatoes — each potato should be btwn 12-16oz, ideally closer to 16oz.
2) I often make it with red skinned potatoes and its just divine – I have never done it with the skin on but that should work fabulously – please write back and let us know. 3)Use the blade the produces “shoestring” like shreds – the standard food processes shredding disk with medium sized holes will work perfectly. Great Luck!
so thrilled you like it!
Absolutely fantastic recipe!
I have an electric cupcake baker that was given to me as a gift. I’ve never used it but was thinking abut making individual potato kugels in that. Has anybody tried it?
if I want to alter the recipe to make it with 5 lbs of potatoes- how do I do that? I find it easier to make sure I get the measurement correct since large is subjective?
also I’m thinking about doing it with red potatoes and leaving the skin on- would that work?
Thirdly I don’t think I have such a thin stringy attachement on my food processor, what should I use? Thanks