Kugel (Potato Casserole)
A comforting Jewish potato casserole with onions, eggs, and a crispy breadcrumb topping.
20 mins
Prep Time
1 hour
Cook Time
6
Servings
Ingredients
- 6 large potatoes, peeled and grated
- 1 large onion, finely chopped
- 3 eggs, beaten
- 1/4 cup vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup breadcrumbs
- 2 tbsp butter, melted
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with oil or butter.
Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
In a large bowl, combine the grated potatoes, chopped onion, beaten eggs, vegetable oil, salt, and black pepper. Mix well until fully combined.
Transfer the potato mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the top of the potato mixture.
Bake in the preheated oven for 1 hour, or until the top is golden brown and crispy. Let it cool for 10 minutes before serving.
Chef's Tips
- Squeezing the Potatoes: Make sure to remove as much moisture as possible from the grated potatoes to prevent a soggy casserole.
- Onion Variations: For extra flavor, you can sauté the onions in a little oil until golden before adding them to the mixture.
- Crispy Topping: For an extra crispy topping, broil the kugel for the last 2-3 minutes of baking.
- Make Ahead: You can prepare the kugel up to a day in advance and refrigerate it before baking. Just add a few extra minutes to the baking time.
- Serving Suggestion: Serve with sour cream or applesauce for a traditional touch.
