Freeze potato kugel

Golde ↓

Fri, Sep 20 2024, 9:28 am

Hi, I read somewhere on this site that potato kugel freezes well. I want to make a few and freeze for yontef. But how do I do it? I always heard they're best fresh.
Do I make and bake and then freeze? Or is it better to make make the batter and freeze and then stick in the oven before yontif? Grateful for any tips!

mdogzz

Fri, Sep 20 2024, 9:31 am

Make and par bake now. On erev yomtov cover it well and bake it the rest of the way through. If you freeze it raw it will be a gross texture because the potatoes will brown.

Brit in Israel ↓

Fri, Sep 20 2024, 9:35 am

I'm in the middle of eating a yummy kugel I froze probably over 2 months ago
As soon as it cool down cover and freeze. When you want to use it take it straight from freezer into boiling oven 400°f covered. A loaftin takes 45 mins then uncover for 5-10 mins until crispy

Chayalle ↓

Fri, Sep 20 2024, 9:35 am

If you want to do overnight potato kugel, you make your potato kugel as usual now. On YT my oven is usually on low - I take the potato kugel out of the freezer, pour about 1/2 cup of water over it, cover and stick into the oven for several hours.

I made this for my DD's L'Chaim and it was very popular.

imaima ↓

Fri, Sep 20 2024, 9:41 am

Is there a way to warm it up in a (not extremely hot) plate? My plate is not the type that can cook food all by itself, it just warms it up. Could I defrost on the counter and then warm up on a hot plate?

↑ Chayalle

Fri, Sep 20 2024, 9:44 am

imaima wrote:

I would defrost on the hot plate, not on the counter.

Rachelw1

Fri, Sep 20 2024, 9:48 am

I think that’s its best to warm straight from the freezer, if defrosted before the texture is not the best

Queen Of Hearts

Fri, Sep 20 2024, 9:53 am

Best method for freezing potato kugel. I bake it on 500° for an hour to get a nice dark crust. Let it cool. Freeze.
When you're ready to use stick straight into oven. Do not defrost.
I bake it on 250° for around 4 hours.
Tastes like fresh. 😋

anonymrs ↓

Fri, Sep 20 2024, 9:56 am

I freeze raw and put it straight from freezer into hot oven. It only goes bad if you defrost it first.

↑ Golde

Fri, Sep 20 2024, 10:01 am

Wow, thank you, everyone! I didn't expect so many tips! But should have known I could count on you imas!
I have never cooked/heated anything straight from the freezer, but will definitely give it a try. Thank you all!

↑ imaima ↓

Fri, Sep 20 2024, 10:05 am

anonymrs wrote:

I freeze raw and put it straight from freezer into hot oven. It only goes bad if you defrost it first.

Do you freeze potato/egg mixture? Wow

Ruchi

Fri, Sep 20 2024, 10:35 am

I freeze baked kugel. Defrost in the fridge and then place onto hat platta. It's perfect. Not watery.

↑ Brit in Israel

Fri, Sep 20 2024, 10:45 am

imaima wrote:

I would do it erev YT like I've posted above and then put it on the hotplate before the meal (even if it's next day or 2).
I do it often Friday mornings otherwise I forget nearer to Shabbos and then it goes later on on hotplate or next day if I want it with cholent.

↑ imaima

Fri, Sep 20 2024, 11:19 am

Brit in Israel wrote:

Thank you

↑ anonymrs

Fri, Sep 20 2024, 4:42 pm

imaima wrote:

Do you freeze potato/egg mixture? Wow

Yup every week. I think it only works if you have a good freezer. I make the whole Kugel, put it in a 9x13 pan and put it straight into the freezer.

schoolbus

Fri, Sep 20 2024, 4:44 pm

Queen Of Hearts wrote:

I do the same. You can’t taste a difference from a fresh one

carnation

Mon, Sep 23 2024, 3:51 pm

Queen Of Hearts wrote:

Wow! You don't add water prior to placing into oven?