Best 5 Traditional Potato Kugel Recipes
**Potato Kugel: A Journey Through Time and Taste**
Embark on a culinary journey with potato kugel, a traditional dish with a rich history and diverse variations. This delectable casserole, often associated with Jewish cuisine, is a testament to the power of simple ingredients transformed into a comforting and flavorful masterpiece. From the classic Ashkenazi kugel with its crispy, golden crust and fluffy interior to the lighter, more delicate Sephardic version, each recipe holds a unique story and taste. Explore the origins of potato kugel, its cultural significance, and the secrets behind its irresistible charm. Discover how this humble dish became a beloved staple in kitchens worldwide, enjoyed for its versatility, affordability, and ability to warm the soul. Whether you're a seasoned cook or a novice in the kitchen, potato kugel is an adventure waiting to be savored. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary odyssey that celebrates the timeless appeal of this extraordinary dish.
**Recipes Included:**
1. **Classic Ashkenazi Potato Kugel:** Experience the traditional potato kugel in all its glory. This recipe stays true to the original, featuring grated potatoes, onions, eggs, and a touch of salt and pepper, baked to perfection.
2. **Sephardic Potato Kugel:** Discover a lighter, more delicate take on potato kugel. This version incorporates matzo meal, olive oil, and herbs, resulting in a fluffy and flavorful casserole.
3. **Sweet Potato Kugel:** Embark on a delightful twist with sweet potato kugel. This recipe combines sweet potatoes, spices, and a hint of brown sugar for a unique and satisfying dish.
4. **Cheesy Potato Kugel:** Indulge in a cheesy delight. This recipe adds a generous helping of cheddar cheese to the classic potato kugel, creating a gooey, irresistible casserole that's sure to impress.
5. **Loaded Potato Kugel:** Take your potato kugel to the next level with a variety of toppings. This recipe encourages experimentation, allowing you to add your favorite ingredients like bacon, vegetables, and cheese for a fully loaded experience.
OLD FASHIONED POTATO KUGEL
I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.
Provided by basg101
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
- Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
- Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g
POTATO KUGEL
This is a recipe tweak off of a Passover Potato Pancake mix box. I think the carrots, which I usually HATE, add some sweetness to the Kugel. Easy and delicious.
Provided by mandabears
Categories Potato
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Spray a 13x9 pan with cooking spray.
- In a large skillet saute chopped onions in 3 tablespoons vegetable oil until golden brown.
- Prepare potato pancake mix following directions on box.
- Add grated carrots, matzoh meal, and seasonings, then add sauted onions.
- Allow batter to sit for 3 minutes to thicken.
- Spread in prepared pan.
- Bake for 1 hour or until golden brown.
- Serve with applesauce or sour cream.
Nutrition Facts : Calories 117.5, Fat 9.7, SaturatedFat 1.6, Cholesterol 70.5, Sodium 29.1, Carbohydrate 5.3, Fiber 0.6, Sugar 1.5, Protein 2.6
POTATO KUGEL
Take a healthy hashbrown, plump it up with more potatoes and a few eggs, and slowly bake it for a couple hours and you'll get this potato kugel. Its crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen.
Provided by Francis Lam
Time 2h30m
Yield Serves 6 to 8
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams, TransFat 0 grams
THE BEST (AND EASY!) POTATO KUGEL
This is a recipe my mother took from the local newspaper years and years and years ago, and it's delicious. The recipe is by Donna Fleishman. Perfect for Passover, or any Jewish holiday, really.
Provided by TracyFL
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 350 degrees.
- Grease a 1 1/2-quart baking dish with the oil.
- In a mixing bowl, beat the eggs well before stirring in the rest of the ingredients in the order given.
- Pour into prepared pan.
- Bake 1 hour.
- Let set about 10 minutes before serving.
Nutrition Facts : Calories 98, Fat 8.6, SaturatedFat 1.5, Cholesterol 69.8, Sodium 463.3, Carbohydrate 2.6, Fiber 0.3, Sugar 0.5, Protein 2.6
POTATO KUGEL (PASSOVER & GLUTEN-FREE)
This is an easy, traditional, and delicious potato kugel (potato pudding) recipe from the Jewish cookbook, "Passover by Design: Picture Perfect Kosher by Design Recipes for the Holiday", by Susie Fishbein.
Provided by blucoat
Categories Potato
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F degrees.
- Place the oil into a large 9- by 13-inch rectangular baking pan; set aside.
- Fill a large bowl with cold water and add some ice cubes. Peel the potatoes and place them into the bowl of cold water. This will prevent them from turning brown.
- Finely chop the onions in the container of a food processor fitted with a metal blade. Remove them to a large bowl. Cut the potatoes into chunks and place them into the food processor; process until almost smooth. Add the potatoes to the onions.
- Add the salt, pepper, and sugar to the potato mixture. Add the eggs and stir until thoroughly combined.
- Place the baking pan with the oil into the oven. When the oil sizzles, carefully remove from oven and spoon some of it into the potato mixture. This will help make the kugel fluffy. Mix well. Pour the potatoes into the oiled pan. Bake, uncovered, for 1 hour.
Nutrition Facts : Calories 238.6, Fat 11.3, SaturatedFat 1.9, Cholesterol 88.1, Sodium 616.8, Carbohydrate 29.6, Fiber 3.4, Sugar 4.7, Protein 5.7
Potato Kugel: A Culinary Delight
Tips:
- For a crispier crust, use a combination of butter and oil when greasing the baking dish.
- Use a variety of potatoes for a more complex flavor and texture. For example, try using a combination of russet, Yukon Gold, and sweet potatoes.
- Be sure to drain the potatoes thoroughly after boiling to avoid a watery kugel.
- Season the potatoes generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
- If you want a richer kugel, use heavy cream or sour cream instead of milk.
- Top the kugel with a layer of bread crumbs or crushed crackers for a golden brown crust.
- Serve the kugel hot or cold, as a side dish or main course.
Conclusion:
Potato kugel is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover potatoes, and it is also a budget-friendly meal. With its simple ingredients and easy-to-follow instructions, potato kugel is a perfect recipe for beginner cooks. So next time you are looking for a hearty and satisfying meal, give potato kugel a try. You won't be disappointed!
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