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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Would love to have the cook time for a 10*14 casserole. I always find it gets too dark around the edges.
Also, you 💯 do not need to use eggs. There is enough natural starch in the potato that it holds together just fine. Overall it is way lighter than with the eggs.
Some of us like it a little dark around the edges, but if you don’t you may need to cover it at some point. I think it would take about an hour still but you will likely do best to check it at an hour and keep checking every 10 minutes.
Has anyone tried making these in an air fryer?
We haven’t, I don’t think it will be the same
I’m one who cooks by weight, and have gone through all the comments looking for direction. 10 yrs ago Jamie mentions a number of times that the potatoes are 14-16 oz each (4.5 – 6 lbs in the recipe). She also is adamant that the water NOT be squeezed out of potatoes and onions. 7 years ago Laura indicated a large potato is 8 oz (3 lbs), and that water SHOULD be squeezed out. This is a very big difference! Which are the current recommendations? My guess is that a lot of complaints related to being too greasy are due to less volume of potatoes. I’m making a smaller version with 2 lbs of potatoes. Do I make 1/3 of the recipe, or 2/3 of the recipe? And squeeze or no squeeze? Thanks so much!
hi Jamie,
I tried this yesterday with 2 potatoes and then ate all during the day, feeling sorry for myself :).
I used the fine tooth of the grater. I added some local cheese (like Manchego) and finely chopped parsley as well. Smell in the house was amazing.
I will bake the whole quantiy for brunch this Sunday. Could I prepare it at night and bake in the morning ? I hope you see my question.
Thank you for this recipe.
Jamie, can this recipe be used for potato latkes
Yes you can use muffin cups
Wow, these are really oily. I may try cutting down on the oil next time.
Hi Jamie, I love your recipes. Could you use a muffin tin instead of custard cups?I want to make for Passover this year instead of the big potato kugel.
In the headnote, you say that Lauren swears by using red-skinned potatoes but the recipe calls for Idaho. Which should I use?
Oh so use red skinned
I’m planning on making these for Passover Seder this year & due to the small size of my oven I will need to make them ahead & reheat. When you say: “Cool completely, wrap tightly & freeze”, is that supposed to be still in the custard cups or after un-molding? Also, how long should they take to thaw to room temperature? Thank you so much!
No you would let them cool until you can remove them from the cups, then wrap and freeze like muffins
Hi Jamie! Do you know if others have had success subsituting flax eggs for the eggs in this recipe? Thank you!
Hi, I don’t know, but I would think aquafaba would be a preferable sub for a recipe like this.
no good for Pesach though