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Classic Potato Kugel
A savory and satisfying baked pudding made from grated potatoes, onions, and eggs, seasoned generously and baked until golden brown and crispy. This is a traditional Ashkenazi Jewish dish popular in Israel.
🧂 Ingrediënten
- 3 pounds Russet potatoes(peeled and chunked)
- 12 Large eggs
- 2 Medium onions(peeled and cut into chunks (about 12 ounces total))
- 0.66 cup Matzah meal
- 1 tablespoon Salt
- 0.75 teaspoon Black pepper(freshly ground)
- 3 tablespoons Vegetable oil or schmaltz(for a parve pudding, use vegetable oil)
👨🍳 Instructies
- 1
Preheat oven to 350°F (175°C).
- 2
Peel the potatoes and chunk them. Keep them in a bowl of cold water until ready to process, but do not leave them for more than a few hours.
💡 Pro Tips: This prevents browning. - 3
In a very large bowl, beat the eggs until well mixed.
- 4
In a food processor fitted with the metal blade, pulse the onions until very finely chopped, but not liquefied. Scrape the onions into the bowl with the eggs and stir.
💡 Pro Tips: Avoid over-processing the onions into a paste. - 5
Stir the matzah meal into the egg and onion mixture.
- 6
Drain the potatoes. In the same food processor bowl (no need to clean), process the potatoes in three batches until very finely chopped.
💡 Pro Tips: Processing in batches ensures even chopping. - 7
Add the processed potatoes to the egg mixture and stir until combined.
- 8
Season the batter with salt and pepper.
- 9
Pour 2 tablespoons of vegetable oil or schmaltz into a 13 by 9-inch baking pan, preferably glass. Swirl the pan to coat the bottom and halfway up the sides with the oil.
💡 Pro Tips: Preheating the oil helps create a crispy crust. - 10
Place the oiled pan in the preheated oven for 5 minutes to heat the oil.
- 11
Carefully remove the hot pan from the oven and pour the potato batter into it. Spread the batter evenly.
💡 Pro Tips: Be cautious as the pan and oil are hot. - 12
Drizzle the remaining 1 tablespoon of oil or melted schmaltz over the surface of the batter.
- 13
Bake for 1 hour and 15 minutes, or until lightly browned and set.
💡 Pro Tips: The edges should be crispy and the center cooked through. - 14
Let the kugel rest for at least 15 minutes before cutting and serving.
💡 Pro Tips: Resting allows the kugel to firm up, making it easier to slice.
💡 Pro Tips
- ✓For a crispier kugel, ensure the oil in the baking pan is very hot before adding the batter.
- ✓Squeezing excess moisture from the potatoes before adding them to the batter can help achieve a crispier texture.
- ✓Schmaltz (rendered chicken fat) adds a traditional, rich flavor.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add finely chopped leeks or zucchini to the batter.
- Incorporate a pinch of nutmeg for added warmth.
- Serve with applesauce or sour cream.