Potato Kugel

Kugel is the Yiddish word for casserole or pudding, and potato kugel is the most common way of making one for a meat (dairy-free) Kosher meal. A typical kugel contains egg noodles, but on Passover we always eat potato kugel, which doesn't contain any wheat besides matzo meal.

This recipe also calls for schmaltz, the Yiddish word for chicken, duck, or goose fat. It is the historic cooking fat of choice for Ashkenazi Jews when making a Kosher meal with meat because it doesn’t contain dairy. It also lends a rich, deep flavor to this dish.

Learn how to make a potato kugel for your next seder.

What Is Potato Kugel?

Potato kugel is a traditional Jewish side dish popular during holidays like Passover and Rosh Hashanah, as well as Shabbat (Jewish Sabbath). Made with grated potatoes, onions, eggs, and flour or matzo meal, it's a savory casserole that's served as a hearty side dish to brisket, roast chicken, and other traditional offerings.

This comforting dish has roots in Eastern Europe, where it was a staple dish served in Jewish households. Derived from the German word "kugel," meaning "sphere" or "ball," the earliest versions of kugel were made from bread or noodles. Over time, as potatoes became an affordable ingredient in Eastern Europe, potato kugel became a popular variation.

This type of kugel also works nicely for Passover, when leavened bread is prohibited. Matzo meal is used to bind the kugel for this occasion to keep it Kosher for Passover.

Ingredients for Potato Kugel

This isn't the dense, bland potato kugel you may have tried before. With schmaltz and caramelized Vidalia onions providing a savory depth, the ultimate combination of russet and Yukon Gold potatoes, and fresh bay leaves for an earthy flavor and eye-catching presentation, this kugel will outshine any recipe you've tried before. To make potato kugel, you'll need:

• Schmaltz: Rendered chicken fat that adds deep flavor to the dish while being used as a dairy-free cooking fat. You can substitute with oil or butter if needed.
• Vidalia onions: Caramelized to add sweetness and depth to the kugel.
• Fresh bay leaves: Adds a decorative touch and subtle, earthy flavor.
• Kosher salt: Enhances the overall flavor of the dish.
• Yukon Gold and russet potatoes: Yukon Golds add a buttery flavor and creamy texture to the dish, while russets are fluffy and starchy.
• Unsalted matzo meal or potato flour: Binds the kugel for a hearty, sliceable texture.
• Large eggs: Binds the ingredients and gives the kugel structure.
• Black pepper: Adds a subtle peppery flavor.
  

What Type of Potatoes Are Best for Kugel?

To ensure a kugel with the right texture, we recommend a mix of Yukon Gold and russet potatoes. The high starch content of russets provides a light, fluffy texture, while the creamy, slightly waxy texture, and buttery flavor of Yukon Golds balances the starchiness of the russets. Combined, they create a kugel with a crisp exterior, and tender, creamy interior. In a pinch, you can use one of the two types instead of both, or substitute with other types of potatoes as needed, although the texture of the kugel may vary.

How To Make Potato Kugel

While this kugel takes about two hours to prepare from start to finish, it can also be assembled in advance and baked fresh on the day of serving. Full instructions are below, but here's a brief recap to outline the process:

• Step 1. Cook onions: Heat schmaltz in a large skillet. Add onions, bay leaves, and salt, and cook until onions are softened and starting to brown. Reduce heat and cook, stirring occasionally, until onions turn golden brown. Remove from heat and let cool slightly; remove bay leaves.
• Step 2. Grate potatoes: Peel and grate potatoes. Place into a bowl of cold water to prevent browning.
• Step 3. Drain potatoes: Drain potatoes and press between paper towels to remove excess moisture.
• Step 4. Combine ingredients: Stir together potatoes, onions, matzo meal, eggs, pepper, remaining schmaltz, and remaining salt.
• Step 5. Transfer potato mixture to baking dish: Spray to coat a baking dish. Fill with potato mixture, spreading evenly. Top decoratively with bay leaves.
• Step 6. Bake kugel: Place baking dish onto a baking sheet, and bake until lightly browned on top and tender. Let stand 15 minutes before serving.

Our Tips for the Best Potato Kugel

For the best potato kugel, keep these tips in mind:

• Choose the right potatoes: A combination of russets and Yukon Golds gives the kugel a light, fluffy texture. Avoid using only waxy potatoes, which could give the kugel a dense texture.
• Caramelize the onions: Be patient with the onions. Giving them time to soften and brown gives the kugel sweetness and depth.
• Soak the potatoes: Soak the grated potatoes in cold water to keep them from browning. If grating them in advance, add a splash of vinegar or lemon juice to the water, then cover and refrigerate until ready to use.
• Drain excess liquid: Take care to press out as much liquid as possible from the potatoes before using for the best texture.
• Season generously: All those potatoes need a good amount of seasoning to really make the dish shine.
• Bake until golden brown: Give your kugel time to brown for a crisp exterior and tender middle.

Can I Make Potato Kugel Ahead?

Potato kugel can be prepared in advance in a few different ways:

• Grate the potatoes ahead: For an easy way to get ahead of your holiday prep, grate the potatoes in advance. Add a splash of vinegar or lemon juice to the water to help prevent oxidation, then cover and store the potatoes in the refrigerator up to 24 hours ahead. Drain and use as directed when ready to assemble the kugel.
• Assemble the kugel ahead: You can assemble the kugel, wrap, and refrigerate the dish overnight. This gives the flavors time to meld and deepen. On the day of serving, let stand at room temperature while the oven preheats, then bake as directed.
• Bake the kugel ahead: You can also bake the kugel up to two days ahead so all you'll have to do is reheat on the day of serving. Wrap and store the cooled kugel in the refrigerator, then let stand at room temperature and reheat, covered, in a preheated 350°F oven until hot throughout. You can remove the cover toward the end of baking to help the kugel gain back some of its crispy top.

How To Store and Reheat Leftover Potato Kugel

Wrap and store leftover kugel in the refrigerator for up to four days, or freeze for up to two months. Thaw in the refrigerator overnight if frozen, then reheat, covered, in a preheated 350°F oven or microwave until hot throughout.

What To Serve With Potato Kugel

Traditional dishes like braised brisket, roasted chicken, roasted root vegetables, or a light salad are often served alongside potato kugel for a classic holiday meal. We recommend plating the kugel with a spoonful of applesauce or sour cream for a classic accompaniment.

More Passover-Friendly Recipes You'll Love

For your best Passover seder yet, add any of these recipes to your menu:

• Honey-Glazed Spiced Carrots
• Brisket with Carrots and Horseradish-Parsley Gremolata
• Sweet-and-Savory Matzo Brei
  
• Matzo Ball Soup
• Apricot Chicken
• Passover Macaroon Sandwich Cookies
• Flourless Chocolate Cake
• Tzimmes
• Charoset
  

Editorial contributions by Katie Rosenhouse.