Wanted: The BEST Potato Kugel Recipe

Senior Member Joined: Sep 08 2011 Posts: 105

Please post your most amazing potato kugel recipe! TIA!!

Last edited by ra_mom on Sun, Oct 30 2011, 10:09 pm; edited 1 time in total

Potato Kugel

� 1/2 cup oil
� 1 onion
� 8 potatoes (approximately 4.5 lbs.)
� 8 eggs, lightly beaten
� 1 Tbsp salt
� 1/4 - 1/2 tsp coarse black pepper

Preheat oven to 425 degrees. Pour oil into a 9 x 13 pan. Place in the oil in the hot oven.
In the meantime, process the onions in a food processor fitted with a knife blade ("s" blade) until smooth. Add potatoes and process until almost smooth.
Pour batter into a large mixing bowl. Add the eggs, salt and pepper. Stir until thoroughly combined.
When the oil in the oven sizzles, remove the pan carefully from the oven. Pour the sizzling oil into the potato kugel batter, and swirl it in.
Pour the batter into the pan that had the oil in it.
Bake uncovered for 1 hour.
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Really Awesome Mom!

Silver Member Joined: Nov 18 2009 Posts: 672

12 potatoes
1 onion
6 eggs
1 cup oil
1 T salt
1/2 T pepper

grate potatoes and onion, pour mixture into bowl, add eggs, salt and pepper and oil mix well.
pour oil into 9x13 pan heat in preheated oven then pour mixture into pan and bake at 400 degrees for an hour and 350 for another hour

Executive Member Joined: Aug 07 2011 Posts: 331

The recipe in Kosher By Design has become our family's favorite!

My brother made it every year Pesach, my grandmother asked for the recipe, and that became her recipe for kugel - and when I got married, I started making it for my husband - it became his favorite too.

Executive Member Joined: Aug 05 2011 Posts: 376

10 potatoes
4 eggs
1/4 cup oil
2 T matzoh meal or potato starch
1 T salt
Sprinkle black pepper

mix everything besides for potatoes together well. add in grated potatoes and mix.
heat oil in pan (1 9x13 or 2 8" round) till sizzling, and pour in mixture. spread the oil over the top of the mixture.

bake on 400 for abut 1.5 hours or until golden brown

lacy potato kugel from kosher pallette.

Senior Member Joined: Jul 18 2011 Posts: 241

Gold Member Joined: Oct 26 2008 Posts: 1249

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Diamond Member Joined: Oct 08 2009 Posts: 4018

6-8 Large Idaho or Yukon Gold potatoes
6 eggs
1.5 Tablespoons salt
Pinch of pepper, or to taste, (optional)
2/3 cup water
1/3 cup oil (I use olive oil)

Blend potatoes and eggs in a small countertop blender just until blended. Remove from blender. Add water and oil. Add salt. Line a pan with parchment paper. Place in oven at 500 for one hour, then another hour at 400. After its nice and brown, pour a cup of water on top of it.

You can add peeled zuchinni squash anytime you need a bigger kugel with less calories.

This can be doubled, but the blender does not hold that much at a time.
Mixing the salt by hand, last, is very important.

My favorite way of making this tastier, is to grate half the potatoes by hand with a hand grater, and only half in the blender.

This kugel should look high and white and taste smooth and creamy.

My most favorite kugel is handmade, hand grated, on the frying pan, (teflon finish or calpahalon nowadays) The best kugel in the world. Same recipe, but no water or oil nec. as in the oven.

I never use onions as I don't like the taste, it makes it taste sweeter.

My kugel recipe was taken from kugels I ate and loved, and learned how they make it. Since we all have different tastes, I think its important to taste something first, and then make it if you like it.

Senior Member Joined: Sep 08 2011 Posts: 105

Thanks everyone!! Now we'll just have to try a recipe each week and vote! Very Happy

Executive Member Joined: Mar 28 2010 Posts: 454

The one from Quick and Kosher- everyone raves about!!!!!

Gold Member Joined: Oct 26 2008 Posts: 1249

6 large potatoes
1 onion
3 eggs
3 oz oil
1 tsp salt
some pepper

I grate the potatoes by hand. It sounds patcky, but it's not that bad, and I think it's part of the reason this tastes SO good. (when I double the recipe, it is somewhat time consuming, but I dont do it that often). Bake at ~400 for an hour or until golden brown. Nothing better than this fresh out of the oven.....mmm

Executive Member Joined: Aug 07 2011 Posts: 331

Re: KBD recipe

I do it with the S-blade in my Braun on Setting #7 until almost smooth.

Takes about two minutes.

The texture varies sometimes because I stop it at a different time, but once the other ingredients are mixed in, it's all the same.

Good luck Smile

Gold Member Joined: Feb 12 2008 Posts: 2386

I find making potato kugel using recipes to try to get it perfect does not work well because there are so many factors that affect every kugel. You need the right type of potatoes with the right amount of starch. 10 potatoes can mean very different things depending on the size of the potatoes. Different blades and how long you process for as well as how quickly the kugel gets from bowl to oven and how quickly you add the eggs to the shredded potatoes all make a huge difference. I think those factors matter more than the potato/egg/flour ratio.

Silver Member Joined: Jul 06 2006 Posts: 745

Posted: Sun, Oct 30 2011, 10:00 pm Post subject: