Best 6 Old Fashioned Potato Kugel Recipes

POTATO KUGEL

Steps:

• Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
• Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
• Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
• Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

POTATO KUGEL

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
• Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
• Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
• Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.

PASSOVER POTATO KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grate potatoes and onion in a food processor. Transfer to a large bowl and add oil, eggs, salt, and pepper. Mix to combine and place in a 9x13-inch baking dish.
• Bake, uncovered, in the preheated oven for 2 hours.

CRISPY POTATO KUGEL

Steps:

• Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
• Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it's drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
• Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
• Cook the potatoes, rotating the skillet occasionally to promote even browning, until it's golden brown on the edges and up the sides, 10 to 12 minutes.
• Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
• Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.

CLASSIC KUGEL (PASSOVER)

Steps:

• Preheat oven to 375 degrees F.
• Peel potatoes and grate them into ice water.
• If grating with a food processor, cut the potatoes into large chunks befroe adding to the porcessor bowl, and transfer them after processing them, into ice water.
• Peel and grate the onion and set aside.
• Break the eggs separately and inspect for blood spots, discarding any spotted ones.
• Separate the yolks and whites and set aside.
• Place the grated potatoes in a fine colander and wring them out, holding them in either paper or linen dish towels.
• Squeeze very firmly and when the pieces are damp and almost dry, put the potatoes into a large mixing bowl.
• Add the grated onion to the bowl.
• Thoroughly grease a 2 quart baking dish with oil, margarine or chicken fat.
• Beat the egg yolks and add the yolk to the potatoes and onions; mix well.
• Add the matzoh meal, the baking powder, the salt and pepper, and the oil to the potato mixture; mix thoroughly.
• Beat the egg whites separately with a cake mixer or egg beater; the fluffier the better.
• Carefully fold the egg whites into the potato mixture and transfer to the greased baking dish and bake for 45-60 minutes, until golden brown on top.