This site uses Akismet to reduce spam. Learn how your comment data is processed. Jun 8. May Mar Mar 4. Feb Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer Potato kugel is one of the classic Shabbat dishes.
After the egg mixture is ready, peel the potatoes, and rinse the peeled potatoes under cold water to prevent browning. Immediately, quarter the potatoes and put them into the bowl of your food processor along with the onion chunks.
Run the food processor until the potatoes and onions are the desired texture, anywhere from small bits to potato mush. Immediately, dump the potato onion mixture into the eggs. It's also incredible put in a cholent overnight. Preheat an oven to degrees F degrees C. Grease a 9x13 inch pan with 1 tablespoon of vegetable oil. Combine the potatoes and onions in a large bowl. Pour the mixture into the prepared pan.
All Rights Reserved. Old Fashioned Potato Kugel. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Gallery Old Fashioned Potato Kugel.
Old Fashioned Potato Kugel Ianaya Old Fashioned Potato Kugel rachelspace. Old Fashioned Potato Kugel Gabby. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Full Nutrition. Reviews 72 Read More Reviews. Most helpful positive review basg Same deal with the CI hash browns. I am late to the discussion. In what proportions should I increase the ingredients?
I increased all ingredients by approximately 1. Worked perfectly and everybody loved it. But my kids needed some potato kugel in their lives. So of course I turn to you. I liked it, as did my family, but I will make a few changes the next time:. The only things I did differently were using a shallot and a small onion instead of a big onion and dotting the top with butter. It came out just like the picture and tasted incredible.
I like this as a unique alternative to the potato kugel I grew up with. My mother and nana used to make them in individual glass ramekins so everyone at the table would have their own miniature kugel.
Made this last night and it was so good that from now on it may be the only way I ever make potatoes again! I was making it for a dinner party to accompany roast chicken, and because I wanted the chicken to be roasted at the last minute, I made the kugel earlier in the day. After it finished baking, I just kept it in the cast iron pan, and then, while the chicken was resting, I put the kugel back in the oven, at degrees celsius for about 20 minutes.
It was perfect! I really like the SS knife you show in the email you sent. It looks like it might be Japanese….. Can you tell me where to buy that knife or knife set. Was it the Monday newsletter? I worry the gold potatoes might be more dense. I have a 14 inch le creuset cast iron skillet. Please advise! Sorry — I meant to post this as a new comment. I think I forgot to enter my email address and name before. I want to make this for our Seder on Monday. You could rest the foil pan inside a sturdier baking pan like a skillet or cake pan while it bakes.
Thanks for the quick reply! When are you coming out to California? We have great weather and loads of people wanting to cook great food! It tasted amazing after I cooked it! I re warmed it the next day and the middle was delicious but the crispy top was kinda chewy instead. It definitely tasted better right out of the oven.
Could I do something different when re heating it so that the top is crispy again? Hey Just curious, I have a 2. Do I have to adjust the measurements. Thanks Lauren. Can I add crushed garlic to this? If so, do I need to saute it with some of the onions and let cool before adding? Maryse42 above made it with root vegetables and although the texture was different it worked fine.
Go big! I just bought a spiralizer online, then your recipe popped up on fb. Quick question though, how vital is it the onions are ground? Can this be prepared ahead of time and cooked later? Will the potatoes get brown? I want to make it for Seder tonight but need to make earlier in the day. Any thoughts? If I make it the day before and reheat it the following day, have you ever left it in the cast iron pan overnight then rewarmed it?
I just did what you describe. The discoloring I mention below was evident on Sunday after I cooked the kugel. Anyway, your picture, Deb, makes the non-browned potato look pretty white. Mine was kind of gray. Is there any way to slow the discoloration of the grated potatoes?
Or, I find this often with latkes. Deb, I have followed you from the beginning, and every single one of your recipes that I have made is a knockout. I made this kugel last night for our super-secular seder, along with your matzo ball recipe which I follow every year, with a few additions.
No surprise, both were a huge hit. Even my kugel-hating spouse is still talking about it. I thank you for all of your recipe testing, your diligence, and your superb writing. Gut yontif! I made this with cornstarch and in a 12in cast iron skillet, and it was delicious. However, I would not want to plan on this serving 12 people, as said in the recipe; 8 at most and more likely 6.
Next time I might also reduce the oil by a tablespoon. The no stick pan allowed me to turn the whole thing over…crispy brown,tender middle all in about 12 minutes. Totally enjoyed with a little more sour cream, some smoked salmon and a squeeze of lemon juice. Thank you for the inspiration!! Can I freeze the kugel? AND when I go to cook it — should I defrost it, or cook it frozen?
Thanks so much!! You can freeze it, either method would work. Can I freeze this? I make it in a pyrex glass dish usually. Can I freeze it in that and cover with foil? Also, would I defrost it first or cook it frozen??
Hi Deb, would potato flour work here instead of potato starch? This part is interesting: Potato Flour is heavy with a definite potato flavor made from the actual potato including the potato skin and will absorb large amounts of water because it has been cooked and contains the peel.
Emphasis added by me. I have a question about the salt — I have congestive heart failure and I can and do swell up like Veruca Salt when I eat too much sodium. This is very hard on my body have a limit of mg a day. I can and do on occasion go over my limit. In the recipe 2 teaspoons is a lot. I understand what salt does in a recipe and know that I need to use some. What is the least amount of salt I can use and still get the desired effect. Thank you very much. I have a family member who also cannot have salt.
I personally love the taste of thyme fresh or dried with potatoes. Rosemary is a stronger flavor and that tastes good too. Try using whatever herbs you enjoy! Although not the same as salt, it will definitely improve the taste when leaving out salt. As you pour, the heated oil sort of gets pushed ahead of the potatoes does this make sense? It happened to a friend of mine and she was badly burned.
Just be careful. I noticed that when I poured my potatoes in, but during baking the oil moved all around the pan, and was evenly distributed. It will give you 10 to 12 servings normal-sized servings. You could also double it and bake two. Saw the picture, had potatoes that needed to be used. Turned out just like you said.
Will make again and share with others, just not yet! So, how far ahead can I make this? At what temp and for how long? Covered or not? I do remember reading bringing it to room temp before reheating. Passover Seder Saturday afternoon. I just made this kugel and will be freezing it. I have read your comments and plan to defrost it in the refrigerator and let it come to room temperature before reheating it.
If yours is as thick as I make it, maybe It looked so good and it tasted amazing! It was a huge hit with my family too. It was perfectly flavored and had the yummy crunch on the outside with this insane creaminess inside. I will never make potato kugel another way.
I followed the recipe and only changed the potato starch to arrowroot powder. This was SO gooooood!! Thank you!! I make it just as is with no changes. I have made this 3 times in the last couple of months. Going to reheat to get crunchy again and make it look super fancy.
People are looking forward as much to my catering as the sculpture. After seeing the picture of this dish I could not resist making it and my husband and I are so glad I did!
Love, love, love! Mark Bittman has a recipe for this on his new site or on the New York Times cooking site. If I were to grate the potatoes by hand and lollygagged a bit because of nerves and re-reading the recipe, how much prep time do you think I would need to make this? What would be the best way to make ahead? I used my Spiralizer to cut the potatoes. I did not squeeze out liquid.
I heated up the oil in my porcelain coated cast iron baking dish on the stovetop. I will make it again. I made this for second seder, as written and was so happy with the results.
This being Seder, the full meal following hard boiled eggs, gefilte for some, and matzoh ball soup, no one looked for seconds and it would have stretched to 12 for sure. This is a keeper — thank you! Made this yesterday for the Christmas brunch hubs and I hosted for my in-laws. I prepared it to the letter using grapeseed oil as my fat of choice as well as potato starch vs flour.
It did not disappoint in terms of appearance or taste and everyone loved it. Easy preparation as well as a great presentation. This was a huge miss for me.
I cook and bake in cast iron on a daily basis and have enjoyed many of your recipes. But, this was a gray, starchy, fairly bland lump out of the oven and was no better reheated.
Top did not crisp, seems like it needed some sort of cheese or egg wash on top to help it out, or some spices? Seventh day of social distancing here in cloudy Minnesota. My first time attempting potato kugel, and this turned out wonderfully: even though I accidentally grabbed gold potatoes at the store! Was trying to get in and out as quickly as possible. After grating the potato by hand, I squeezed as much moisture out as I could with a cloth napkin, and I think that did the trick. Threw sour cream and parsley on top, with another handful of pepper.
Thank you, Deb, for brightening my day and bringing comfort at a time when I need it most. Hope you and your family are staying healthy.
Do you think you could add some grated asparagus here? Looking for a kugel for passover but also want to have something green on the table. The potatoes were fresh, we were moving fast.
Very odd. Hoping it tastes great! How do you recommend preparing this in advance, storing, and re-heating? And if making and serving the same day, can it be prepped early and cooked later? I also only had yuca flour or tapioca starch, the bag claimed both. Crispy, creamy, delicious. Bonus, it was really fast with a Cuisinart, probably took 10 minutes to put together. We had no issues with browning.
This has been bookmarked as my Passover potato kugel for all time. How do you keep the potatoes from losing color and looking gross? Also, you are probably already doing this, but peeled potatoes should be kept in water until ready to grate.
I used gee instead and it came out wonderfully. My husband over stuffed himself joyously, as did I! This could be a game changer in the muffin tins as suggested in the comments! There are no words to describe its amazingmess!
This has and always will be my only potato kugel. Thank you Deb. Have made this before, and absolutely loved it! Planning to make again for a socially-distanced seder, and curious if you think this would work making in a cupcake pan for individual portions — of course heating the schmaltz in the oven first. Make Ahead Tip: While potato kugel will be at its best made fresh refrigeration or freezing will cause it to lose some crunch , you can make it ahead and even freeze it with these instructions.
To get the best results from this kugel, use a great quality extra virgin olive oil, we love Colavita. Liberally oil six 4- to 6-ounce glass dessert dishes or custard cups with 1 to 2 tablespoons of evoo each. Place custard cups on a baking pan. Fill a large bowl with cold water and, as you peel potatoes, place them in cold water to prevent browning. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube.
Process potatoes and onions using the blade that creates thin, shoestring-like strips.
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