Potato Kugel

Make potato kugel for an impressive Passover side dish or any time the mood strikes. It’s crispy on the outside and fluffy on the inside, like a giant potato latke.

By
Micah Siva, RD
Micah Siva
Micah Siva, RD
Micah Siva is a trained chef, registered dietitian, recipe writer, and food photographer, specializing in modern Jewish cuisine. She runs Nosh with Micah, her personal blog.
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Published February 06, 2023
Micah Siva
Potato Kugel in a Casserole Dish Surrounded by a Small Saucer with Herbs, Another Small Saucer with Cracked Pepper, and a Kitchen Linen

Simply Recipes / Micah Siva

My family makes potato kugel—a dish popular in Ashkenazi Jewish cuisine—during Passover. During the springtime holiday, we feast on foods like matzo and matzo ball soup, celebrating the exodus from Egypt. The word kugel means “pudding” in Yiddish, and the dish can be savory or sweet, traditionally made with either potatoes or noodles.

The perfect potato kugel should be crispy and crunchy on the outside, with a fluffy, creamy filling on the inside, like a giant potato latke that you slice, share, and enjoy alongside your main dishes (like beef brisket). 

Because this recipe is dairy-free, it is considered “pareve,” meaning it can be eaten with either a meat or dairy meal. And you don’t have to save it for Passover—make it anytime the mood strikes.

Serving of Potato Kugel on a Pie Server, Moved from Casserole Dish to a Plate

Simply Recipes / Micah Siva

The Best Potatoes for Kugel

Russet potatoes are the best potato for making kugel—their high starch content helps create a light and fluffy dish that becomes golden brown and crispy when baked. Whether you choose to peel your potatoes or not is your choice. I often skip that step to save time and reduce my food waste.

The Trick for Crispy Kugel

The key to the perfect kugel is preheating the baking dish to ensure crispy edges. I also like to soak my grated potatoes in ice-cold water to remove any excess starches, then wring or squeeze out the liquid. This prevents a gummy kugel.

What Is Potato Starch?

Potato starch is made from the naturally occurring starch in potatoes. It’s a fine, powdered substance that is great for thickening and binding. It is not the same as potato flour but does work similarly to cornstarch. Find potato starch in the flour aisle of your grocery store, typically right beside the cornstarch. It’s key in this recipe since it helps bind the kugel together without imparting any flavor.

Serving of Potato Kugel on a Plate with a Fork, and Surrounding It, Another Plate with Another Serving, a Small Saucer with Herbs, a Kitchen Linen, and the Casserole Dish with More

Simply Recipes / Micah Siva

Easy Variations

  • Want a cheesy twist? Add 1/2 cup grated Parmesan cheese to the potatoes.
  • Can’t find matzo meal? Substitute equal amounts of all-purpose flour instead—it won’t be suitable for Passover, but great for the rest of the year.
  • Get colorful! Add a grated carrot, or replace a potato with an orange sweet potato.

How to Make it Ahead

Potato kugel can be prepared in advance. Once cooked and cooled, cover it with plastic wrap and store in the fridge for up to 4 days. Reheat in a 350°F oven until warmed through in the center and re-crisped. 

You can also freeze kugel. Wrap in plastic wrap and then foil and store for up to 3 months. Reheat at 250°F for 1 1/2 to 2 hours, or defrost in the fridge and reheat using the instructions above.

Potato Kugel in a Casserole Dish Surrounded by a Small Saucer with Herbs, Another Small Saucer with Cracked Pepper, and a Kitchen Linen

Simply Recipes / Micah Siva

More Passover Favorites

Potato Kugel

Prep Time 30 mins
Cook Time 60 mins
Total Time 90 mins
Servings 8 to 10 servings

Ingredients

  • 6 tablespoons olive oil, divided

  • 4 pounds russet potatoes

  • 2 medium yellow onions

  • 6 large eggs

  • 1/3 cup matzo meal

  • 1/2 cup chopped fresh parsley, plus more for serving

  • 2 tablespoons potato starch

  • 1 teaspoon kosher salt, plus more for the top

  • 1 teaspoon freshly ground pepper

Method

  1. Preheat the oven to 400°F.
  2. Grate the potatoes:

    If desired, peel the potatoes (this is optional). Using the shredding disc of a food processor or the largest hole of the box grater, grate the potatoes.

    Potatoes Grated in a Food Processor for Potato Kugel Recipe

    Simply Recipes / Micah Siva
  3. Soak the potatoes and prepare the pan:

    Add the potatoes to a large bowl of ice water. Let soak for 10 minutes. Drain well and place in a clean kitchen towel. Gather up the edges and squeeze out any excess water. This step removes excess starch so that your kugel does not turn out gummy.

    Add the potatoes to a large, dry bowl.

    Add 3 tablespoons of olive oil to a 9x13-inch baking dish and place it in the oven to warm up.

    Grated Potatoes Soaking in a Bowl of Water for Kugel Recipe

    Simply Recipes / Micah Siva
    Casserole Dish with Olive Oil for Passover Kugel Recipe

    Simply Recipes / Micah Siva
  4. Prepare the onions and combine the ingredients:

    Meanwhile, peel and grate the onions using the food processor or box grater. Drain any excess liquid and add the onions to the potatoes.

    Add the eggs, matzo meal, parsley, potato starch, salt, and pepper. Use a spatula or large spoon to mix well until combined.

    Onions Grated in a Food Processor for Potato Kugel Recipe for Passover

    Simply Recipes / Micah Siva
    Potato Kugel Ingredients in a Bowl (Herbs, Grated Potatoes, Eggs, Matzo Meal, and Seasoning) for Passover Recipe

    Simply Recipes / Micah Siva
    Potato Kugel Ingredients Mixed Together Using a Wooden Spoon

    Simply Recipes / Micah Siva
  5. Bake:

    Carefully transfer the potato mixture to the heated baking sheet and spread out into an even layer. Drizzle with the remaining 3 tablespoons of oil and sprinkle with salt.

    Bake until deep golden brown and a knife pierces the kugel easily, 60 to 70 minutes. Top with additional chopped parsley.

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    Potato Kugel in a Casserole Dish (Uncooked)

    Simply Recipes / Micah Siva
    Potato Kugel in a Casserole Dish Surrounded by a Small Saucer with Herbs, Another Small Saucer with Cracked Pepper, and a Kitchen Linen

    Simply Recipes / Micah Siva
Nutrition Facts (per serving)
339 Calories
11g Fat
50g Carbs
10g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 339
% Daily Value*
Total Fat 11g 15%
Saturated Fat 2g 11%
Cholesterol 112mg 37%
Sodium 198mg 9%
Total Carbohydrate 50g 18%
Dietary Fiber 5g 18%
Total Sugars 3g
Protein 10g
Vitamin C 20mg 101%
Calcium 61mg 5%
Iron 3mg 17%
Potassium 1122mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.