Golden, crispy on the outside and tender within, Classic Potato Kugel is a treasured dish that brings comfort and nostalgia to every bite. With humble ingredients like potatoes, onions, eggs, and oil, this Ashkenazi Jewish classic transforms into something extraordinary — crackly on top, creamy in the middle, and irresistibly savory.

Whether served at Shabbat dinner, a holiday feast, or simply as a cozy side, potato kugel has a way of stealing the show. It’s the kind of dish that makes you sneak a corner piece when no one’s looking — all that golden edge is pure magic.

What Kind of Potatoes Should I Use?

For the best texture, choose starchy potatoes like Russet or Yukon Gold. Russets give that fluffy, melt-in-your-mouth interior, while Yukon Golds offer a slightly buttery flavor and beautiful golden hue. Avoid waxy potatoes like red or fingerlings; they won’t give you that signature kugel texture.

Ingredients for the Classic Potato Kugel

Potatoes: The star! Starchy potatoes create the ideal balance of crisp and tender.
Onions: They add sweetness and depth, mellowing as they bake.
Eggs: Act as a binder to hold the kugel together.

Flour or matzo meal: Helps absorb moisture and firm up the batter.
Oil or schmaltz: For richness and that irresistible crispy crust.
Salt and pepper: Essential for seasoning every layer.

How To Make the Classic Potato Kugel

Step 1: Prep the Potatoes and Onions

Peel the potatoes and onions, then grate them using a food processor or box grater. Squeeze out as much liquid as possible using a clean kitchen towel — this ensures your kugel stays crisp, not soggy.

Step 2: Make the Batter

In a large bowl, combine the grated potatoes and onions with beaten eggs, flour or matzo meal, salt, and pepper. Mix until everything is evenly coated and well-seasoned.

Step 3: Heat the Oil

Preheat your oven to 400°F (200°C). Pour oil into a baking dish or cast-iron pan and place it in the oven to heat. This hot oil jumpstarts the crispy crust when you add the batter.

Step 4: Bake to Perfection

Carefully pour the batter into the hot dish, spreading it evenly. Bake for about 60-75 minutes, or until the top is deeply golden and crisp and the inside is tender. Let it cool slightly before slicing into squares or wedges.

Serving and Storing Classic Potato Kugel

Serve your potato kugel warm, straight from the oven, for the ultimate crisp-meets-creamy experience. It’s a perfect side dish for brisket, roast chicken, or a vegetarian spread. Leftovers can be refrigerated for up to 4 days — just reheat in the oven to bring back that crispy top.

Frequently Asked Questions

Can I make potato kugel ahead of time?

Yes! You can bake it a day ahead and reheat uncovered in a 350°F oven until warmed through and crispy again.

Can I freeze potato kugel?

Absolutely. Wrap it tightly and freeze for up to 2 months. Reheat from frozen or thaw overnight and bake to crisp up.

What oil works best?

Neutral oils like canola or vegetable oil are classic, but schmaltz (rendered chicken fat) adds incredible flavor.

How do I prevent soggy kugel?

Make sure to squeeze out the potato and onion liquid and preheat the oil before adding the batter.

Can I add other vegetables?

Sure! Grated carrots, zucchini, or even sweet potatoes can be mixed in for a colorful twist.

Want More Side Dish Ideas?

If you love this Classic Potato Kugel, you’ll probably enjoy these other favorites:

• Cheesy Ranch Potatoes for a creamy, herby bite.
• Scalloped Corn Casserole for a sweet-and-savory classic.
• Delicious Corned Beef Hash for a hearty breakfast-for-dinner option.
• Soft and Fluffy Homemade Naan Bread for a soft, pillowy side.
• Sweet Garlic Chicken in the Crockpot for an easy, flavorful main.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest side dish board so you can come back to it anytime.

And let me know in the comments how yours turned out. Did you go the classic route or add a twist like zucchini or carrots? Did you use schmaltz for that old-world flavor?

I love hearing how you make these recipes your own. Questions are welcome too — let’s help each other cook smarter.

Classic Potato Kugel

Author: Olivia McKenney
Total Time: 30 minute
Yield: Serves 6-8

Print Recipe

Description

Golden, crispy edges with a tender, savory center — this Classic Potato Kugel is a timeless comfort dish perfect for holidays or everyday dinners.

Ingredients

2 pounds Russet or Yukon Gold potatoes

1 large onion

3 large eggs

1/4 cup flour or matzo meal

1/4 cup oil or schmaltz

2 teaspoons salt

1/2 teaspoon black pepper

Instructions

Preheat oven to 400°F (200°C).

Peel and grate potatoes and onion. Squeeze out as much liquid as possible.
In a large bowl, combine potatoes, onions, eggs, flour or matzo meal, salt, and pepper.
Pour oil into a baking dish and heat it in the oven.

Carefully spread the potato mixture into the hot dish.
Bake for 60-75 minutes, until top is golden and crispy.
Cool slightly before slicing and serving.

Prep Time: 20 minutes
Cook Time: 60-75 minutes
Category: Appetizers