Classic Kosher Potato Kugel Recipe (Pareve)

By
Giora Shimoni
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
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Updated on 03/9/23
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Prep: 30 mins
Cook: 60 mins
Standing Time: 5 mins
Total: 95 mins
Servings: 10 to 12 servings
Yield: 1 9-by-13-inch baking dish

This kosher recipe for dairy-free (pareve) potato kugel made with potatoes, onions, and eggs is a classic. It can be eaten with a meat or dairy meal. Potato kugel is a staple Shabbat and holiday dish in Eastern European (Ashkenazi) Jewish cooking. It's sometimes called potato pudding, as kugel is Yiddish for pudding.

The best potato kugels are tender on the inside, crispy on the outside, and make the perfect side dish for roast chicken or brisket. There are lots of delicious variations on the classic potato kugel, some of which include carrots, zucchini, garlic, or a host of other vegetables. Many kugels are made with noodles, e.g., noodle kugel. But for many people, nothing beats a kugel like this one, made simply with russet potatoes, onions, and eggs. Purely vegetarian or vegan options are easy, too.

Kugel may seem confusing if you've never had it before, because it can be made sweet or savory, leading you to wonder if it's a side dish or dessert (it's the former). Additionally, many enthusiasts will argue it's equally delicious served hot, warm, or cold, but that's up to you. Regardless, this recipe shows potatoes, eggs, and onions at their very best for a satisfying casserole dish.

Slice of classic potato kugel on a plate

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"This potato kugel was easy to mix and bake, and the flavor and texture were excellent. I used a food processor and about 5 pounds of potatoes, and it filled a 3-quart, 9-x-13-inch baking dish. It's a great choice for a holiday meal!" —Diana Rattray

tested recipe: potato kugel
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Ingredients

  • 1/2 cup vegetable oil, more for the baking dish

  • 8 medium russet potatoes, about 4 to 5 pounds

  • 2 medium onions

  • 6 large eggs

  • 1/4 cup all-purpose flour

  • 1 1/2 tablespoon kosher salt

  • 1/2 to 1 teaspoon freshly ground black pepper

  • Sour cream, for garnish, optional

  • Chives, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for potato kugel
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  2. Position a rack in the center of the oven and heat to 400 F / 200 C. Oil a 13 x 9 x 2-inch baking dish.

    Oil a baking dish
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  3. Using a box grater or food processor fitted with a shredding disc, coarsely grate the potatoes and onions.

    Coarsely grated potatoes and onions
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  4. Let stand for 3 to 5 minutes, then place in a colander or clean tea towel and squeeze out any excess liquid.

    Shredded potato draining in a sieve
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  5. In a large bowl, beat together the eggs, oil, flour, salt, and pepper. Set aside.

    Beat the eggs, oil, flour, salt, and pepper
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  6. Add the grated potatoes and onions to the egg-flour mixture. Mix with a large spoon until just smooth.

    Add the grated potatoes and onions to egg mixture
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  7. Pour the kugel batter into the prepared baking dish and smooth the top with a spatula.

    Kugel batter poured into a baking dish
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  8. Bake the kugel, uncovered, until it begins to turn golden brown, about 1 hour. When the kugel is done, a knife inserted in the center should come out clean.

    Kugel baked until it's crispy on top
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  9. Place the baking dish on a rack to cool slightly before cutting into squares.

    Kugel casserole sliced into squares and cooling on a rack
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  10. Serve with a dollop of sour cream, if desired, and a sprinkle with chives. Enjoy.

    Serve kugel with sour cream and chives
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Recipe Tips

  • Wring the potatoes in batches to ensure they are as dry as possible. Dry potatoes make a fluffier kugel.
  • Use schmaltz (rendered chicken fat) instead of oil for a richer flavor.

Recipe Variations

  • Use matzoh meal or potato starch instead of flour for a gluten-free potato kugel.
  • Add bright color with a grated sweet potato or 1 or 2 grated carrots.

How to Store and Freeze Potato Kugel

Cover the potato kugel and refrigerate it for up to 4 days. To reheat, put the kugel in a baking dish and let it stand at room temperature for 30 minutes. Heat in a 350 F oven, uncovered, until hot and crisp, about 15 minutes. The internal temperature should register at least 165 F on a food thermometer inserted into the center.


Kugel will also freeze well. Wrap it well, and then when you're ready to serve it again, reheat it in a very low oven (about 250 F) for 90 minutes to two hours.

Nutrition Facts (per serving)
240 Calories
12g Fat
28g Carbs
7g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 240
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 11%
Cholesterol 93mg 31%
Sodium 519mg 23%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 7g
Vitamin C 12mg 60%
Calcium 36mg 3%
Iron 2mg 10%
Potassium 683mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)