Can potato kugel be frozen and still taste good?

I am having a lot of company for sukkos and in order to lower my stress level, I want to cook as much in advance as I can. I know that different people say different things about if pk can freeze well, and I just was wondering what everyone here thought. What

Any tips? I need easy side dishes that can freeze, but I am limited in what I make since I have food allergy issues, diabetes, celiac, and high blood pressure to add to the mix!
My in-laws are all coming and I am getting a bit stressed out-any ideas? I cant think of anything that I have not already made a million times already! Idea

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Indianamom4

when cooking for shabbos this week, make a double recipe of potato kugel. Place one in the freezer, and try it out next week.........

I've frozen p.kugel before, but only used it for inside the cholent..... so can't really answer more than what I've offered.

Good luck with all your company!

queen great idea Thumbs Up

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Platinum Member Joined: Jan 17 2005 Posts: 5505

I regularly freeze potato kugel (whole and in individual portions) and it tastes fine - then again, maybe ive 4gotten how its REALLY meant 2 taste! Laughing

Silver Member Joined: Apr 03 2005 Posts: 588 Location: EU

I always freeze it and it taste fine.

Posted: Mon, Sep 19 2005, 8:21 am Post subject:

Just be sure to heat it thoroughly before serving or it can be sort of soggy.

Silver Member Joined: Nov 09 2004 Posts: 882

place it straight from the freezer into the oven to defrost this way the extra water which is retained from freezing, will bake right out

Moderator Joined: Oct 18 2004 Posts: 2659

did someone once mention freezing a raw potato kugel?
I've never frozen potato kugel (and mostly because I CAN'T make p.k.- it never comes out right for me Sad

)

Posted: Mon, Oct 17 2005, 3:50 am Post subject:

I second these opinions
The most important thing is to defrost straight from freezer in the oven (underbake just a wee bit to begin with to compensate for the re-baking).
That way you don;t get the dry crstally texture upon defrosting and it tastes fresh and yummy.
Bon Apetit Wink

Platinum Member Joined: Mar 20 2005 Posts: 5321

I made a potato kugel and froze it. then defrosted and put in the oven. It was still a bit soft( we like it crispy on the outside) so I brainstormed and put a little oil on the top of the kugel then I continued to warm it. It tasted great.

Posted: Tue, Sep 26 2006, 12:44 pm Post subject:

I do the eggs & oil & salt and pepper first and set aside. THEN I peel the potato and in less than one minute, make sure to add them to the food processor and then real quick into the mixture and mix with a fork. The faster you do it, the nicer and whiter the kugel will be. I also add a TON of water, about 1/3 of the amount of potatoes, and that makes it fluffy and creamy. Without the water, the kugel is like glue. I bake it on 465 for about 1 hour and 20 minutes. I never bother with the hot oil, I think it�s a bubbemeisa.

Moderator Joined: Oct 18 2004 Posts: 2659

I think I once posted about freezing raw potato kugel. It works great. dont defrost it, just put straight into the oven from the freezer and bake about 1/2 hour longer than usual. the only difference is that the kugel is darker in color than usual cuz potatoes brown quickly when not cooked.
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Beginner Joined: Sep 18 2006 Posts: 4

In order for the kugel not to come out like glue, rinse the grated potatoes with water in a colandar and drain (in the sink). It reduces the starch.