The Best Piping-Hot Potato Kugel
To me, nothing says Shabbos — or Erev Shabbos — like a crispy, hot piece of fresh potato kugel!
I have been making potato kugel probably since I was in eighth or ninth grade, and it is, hands-down, one of my most popular recipes. I have always loved making it and (maybe unfortunately!) loved eating it even more!
Growing up with six brothers, whenever they were home from yeshivah, I would make pan after pan. When the kugel was barely out of the oven, there would be spoons digging in, scooping up the crusty top and delicious soft inside. At the time, it made me so happy seeing my family eating my kugel, and now, years later, I cannot tell you how thrilled it makes me feel to watch as my own boys come home from yeshivah and make a beeline for the kugel sitting on the counter!
For years, when my kids were little, after they would be sleeping and all my Shabbos cooking was done on Thursday nights, my husband and I would sit down to hot, fresh kugel. It was the highlight of ourweek. And the joy of taking that first batch of kugel out of my newly turned-over kitchen before Pesach… you get the idea: Kugel is sacred to me.
Over the years, I tried many different methods, different food processor blades, heating the oil, not heating the oil — for the most part, I’ve found that no matter what I do, it comes out pretty much the same.
However, there was one issue that I spent weeks troubleshooting a while back: I noticed that some weeks, my kugel came out absolutely perfect and others, it was cakey, with the eggs sinking to the bottom. I couldn’t figure out what I was doing differently that was causing it to come out like that. I tried every trick in the book. When someone told me to add some vinegar to the batter, I even tried that — but it just gave the kugel a weird vinegary aftertaste!
Finally, I realized that the weeks that I was not happy with the way the kugel was coming out, I was over-beating the eggs and oil. This caused them to become fluffy, which resulted in a kugel that did not bake properly.
Ever since then, I make sure to first blend the onion well and then add the eggs and blend just for a few seconds to incorporate them. I have never had the “cakey kugel” issue again since!
I always make my kugel in a 9×13 pan so my family can nosh on it Friday afternoon. When serving Friday night, I rewarm it covered and then cut it into pieces and place on a platter.
If I’m having a lot of guests, I will make two kugels, one in a 9×13 (or sometimes just a smaller square) for noshing and the one I’m going to serve in a nice oven-to-table dish. If you’re going to do that, be aware that kugels baked in an oven-to-table dish tend to be ready faster than those in a standard 9×13, so make sure to check on it.
I use the russet/Idaho potatoes from a five-pound bag. They’re typically smaller than the loose potatoes
When peeling the potatoes, if you are not making the kugel immediately, stick them in a bowl of cold water, and they will remain perfectly white and not oxidized until you are ready to use them. This can even be done hours in advance.
I almost never freeze kugel. It lasts a few days in the fridge if I need to make it in advance. (See notes on the recipe for how to make an amazing overnight kugel!) On the rare occasions that I do freeze it, I make sure to reheat it very well. Otherwise, it will be waterlogged and you will be left with a spongy, watery-tasting kugel — nothing like the delicious kugel I’m describing!
This first recipe posted here uses the “kugel blade” (which comes with the Braun food processor). People often ask me what to do if their food processor doesn’t come with a kugel blade. While you can use the small shredder blade, if you don’t like a stringy kugel, there is also the option of using the S-blade. The second recipe here is my S-blade version, which I sometimes make when I want a slightly different kugel.
Not in the mood for kugel this week? Though this is very rare, believe it or not, it happens to me too once in a while (usually only if my boys are in camp). On those weeks, I’ll make a roasted potato dish instead — we especially enjoy my garlic knot potatoes for a once-in-a-while kugel substitue!
The Best Piping-Hot Potato Kugel (Kugel Blade)
Ingredients
- 1 medium onion
- 1 cup oil
- 4 eggs
- Salt and pepper, to taste
- 8 medium potatoes (approx.), from a bag
- 1/2 cup boiling water
Instructions
- Preheat oven to 450°F.
- In a food processor fitted with the s-blade, process onions until completely minced.
- Add oil, eggs, salt and pepper and pulse just until combined.
- Switch to the “kugel blade” or small shredder blade and process the potatoes.
- Pour the whole mixture into a 9×13 pan and mix well.
- Pour hot water on top (this gives the crust an extra crispy texture).
- Bake for about 1 hour 30 minutes, or until top is golden and crispy.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/the-best-piping-hot-potato-kugel/
“S-Blade” Potato Kugel
Ingredients
- 1 medium onion cubed
- Approx. 9 potatoes (from a 5-lb. bag), peeled and cubed
- 4 eggs
- 1 cup oil
- 1 Tbsp salt
- 1 tsp pepper (more if you like it peppery)
Instructions
- Preheat oven to 450°.
- Place onion in food processor fitted with the S-blade and blend well. Gradually add potatoes and process until they are all fully blended.
- While the machine is off, add eggs, oil and spices. Pulse until JUST blended. (Blending more will result in the eggs getting fluffy, which ruins the kugel.)
- Pour into a 9×13 pan.
- Bake for about 1½ hours, until top is brown and crispy.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/the-best-piping-hot-potato-kugel/
