Easy and Delicious Passover Potato Kugel Recipe

A plate of stacked potato kugel squares.

No ratings yet

Easy and Delicious Passover Potato Kugel Recipe

This Passover Potato Kugel includes simple ingredients, such as potatoes, onion, eggs, potato starch, salt, pepper, and olive oil. It's crispy on the surface, but creamy-delicious on the inside, with very little meal prep.

Prep Time20

Cook Time45

Total Time1 5

Course: Side Dish

Cuisine: Jewish

Keyword: Passover potato kugel

Servings:

Calories: 179.6kcal

Author: Susan Pridmore

Equipment

8"X8" casserole dish
Food processor fitted with large disc for grating or use the large holes on a box grater
Medium mixing bowl
Large mixing bowl
Colander

Ingredients

2 ½ pounds russet potatoes Ideally Idaho potatoes
1 medium yellow onion
3 large eggs
2 teaspoons kosher salt or 1 teaspoon sea salt
½ teaspoon black pepper
3 tablespoons potato starch
3 tablespoons extra virgin olive oil

Instructions

Prep the baking dish. Place an 8"X8" casserole dish in the oven and preheat it to 400˚F. A preheated baking dish promotes a kugel with crispy edges.
Prep the potatoes. Peel the potatoes and grate them either by using the large shredding disc of a food processor or the largest holes of a box grater.
Transfer the grated potatoes to a large bowl of cold water. This removes some of the starch in the potatoes and helps to prevent a gummy kugel.
Prep the onion. Peel the onion and grate it the same way you used with the potatoes.
Whisk. Whisk the eggs, salt, and pepper together in a medium bowl until very frothy.
Drain. Transfer the potatoes to a colander and top with the grated onions. Nest a large mixing bowl on top of them and press the bowl into the colander to squeeze as much water from the potatoes and onions as possible.
I recommend flipping the potatoes and onion at least once and repeating with nesting the bowl to squeeze out additional liquid.
Next, spread them on a clean kitchen towel, tightly roll it up, and squeeze out more liquid. This will also start to dry some of the potatoes and onions.
Mix. Transfer the grated vegetables into the large mixing bowl and add the frothy seasoned eggs and potato starch.
Mix everything together well using a wooden spoon.
Bake. Once the oven reaches 400˚F, remove the casserole dish from the oven and spread the oil over the bottom of the dish using a basting brush.
Spoon the potato-egg mixture into the baking dish, and spread evenly. It should sizzle when it first hits the hot oil.
Bake for 45 minutes or until the center of the kugel feels firm to the touch with a lightly browned, crispy top.
Tip: Check the kugel after 30 minutes to see if it's browning too quickly. If it is, cover the casserole loosely with foil, and continue to bake.

Notes

Ingredient Notes

The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minute meal or less.

Go to the Recipe Card at the bottom of this post for all of the ingredients, measurements, and directions for this delicious potato kugel.

Russet potatoes - The kind of potatoes used in this recipe make a difference to the finished texture. Purchase russet potatoes and, ideally, Idaho potatoes.

Yellow onion - Don't substitute other types of onions in this recipe. Yellow onions add a mellow buttery flavor without the butter.

Eggs - I always recommend pastured eggs. These eggs are laid by chickens with lots of access to pastures to feed naturally. These eggs have a higher nutrient content, and the chickens can live in more humane and natural surroundings.

Potato starch - Some Jews allow corn during Passover, but Ashkenazi Jews typically do not. You can substitute corn starch if you don't follow that diet during Passover.

Nutrition