Bubby's Potato Kugel
Discover the timeless comfort of Bubby's Potato Kugel, a classic Jewish dish that delivers crispy, golden edges and a perfectly tender center. Made with freshly grated russet potatoes and onions, this savory kugel is seasoned simply with salt, pepper, and a touch of baking powder for added fluffiness. The dish comes to life with a sizzling technique: pouring the potato mixture into a preheated, oiled pan for that irresistible crust. Whether enjoyed as a side dish for Shabbat dinner or a satisfying addition to a holiday spread, this kugel strikes the perfect balance between nostalgic flavors and hearty texture. With optional chicken schmaltz for an extra layer of richness, Bubby’s Potato Kugel is a must-try crowd-pleaser that encapsulates comforting, homemade goodness!
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Ingredients
- 6 medium Russet potatoes
- 1 large Yellow onion
- 4 large Eggs
- 2 tablespoons All-purpose flour
- 2 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.25 cup Vegetable oil
- 1 teaspoon Baking powder
- 2 tablespoons Chicken schmaltz or additional oil (optional, for extra flavor)
Directions
Step 1
Preheat your oven to 375°F (190°C). Place a 9x13-inch baking dish or casserole pan in the oven to heat up while you prepare the kugel mixture.
Step 2
Peel the potatoes and onion, then grate them using the large holes of a box grater or a food processor fitted with a shredding disc.
Step 3
Transfer the grated potatoes and onion to a clean kitchen towel and wring out as much liquid as possible into a bowl. Let the liquid sit for a minute, and then carefully pour it off, reserving any potato starch left at the bottom of the bowl.
Step 4
In a large mixing bowl, whisk together the eggs, flour, salt, black pepper, vegetable oil, baking powder, and any reserved potato starch until well combined.
Step 5
Add the grated potatoes and onion to the bowl, and toss everything together until the mixture is well coated and evenly mixed.
Step 6
Carefully remove the hot baking dish from the oven and lightly coat it with an additional tablespoon or two of oil or chicken schmaltz for added flavor.
Step 7
Pour the potato mixture into the hot baking dish, using a spatula to spread it out evenly. You should hear a sizzle as the mixture hits the hot pan—this helps create the crisp crust.
Step 8
Bake the kugel in the preheated oven for 1 hour, then increase the oven temperature to 400°F (200°C) and bake for an additional 15-20 minutes, or until the top is deeply golden brown and crispy.
Step 9
Allow the kugel to cool slightly, about 10 minutes, before slicing into squares or wedges. Serve hot or warm, and enjoy this comforting dish!
Nutrition Facts
| Serving size | (1504.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2110.9 |
| Total Fat 98.8g | 0% |
| Saturated Fat 22.0g | 0% |
| Polyunsaturated Fat 33.6g | |
| Cholesterol 769.8mg | 0% |
| Sodium 5603.2mg | 0% |
| Total Carbohydrate 257.9g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 19.2g | |
| Protein 58.4g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 306.4mg | 0% |
| Iron 16.8mg | 0% |
| Potassium 6340.1mg | 0% |
Source of Calories