Serves 10
90 min
Potato Kugel
Recipe GLPR7a8fd2a191f3ce
A traditional Jewish potato casserole with a golden, crispy top and tender potato interior. This savory kugel combines shredded russet potatoes with caramelized onions, eggs, and fresh parsley, bound together with matzo meal and potato starch. Baked until golden and set, it's a comforting side dish or light main course perfect for holiday meals or any occasion.
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Ingredients
6 tablespoons olive oil, divided
4 pounds russet potatoes
2 medium yellow onions
6 large eggs
⅓ cup matzo meal
½ cup fresh parsley, chopped, plus more for serving
2 tablespoons potato starch
1 teaspoon kosher salt, plus more for the top
1 teaspoon freshly ground pepper
Directions
Preheat your oven to 375°F. Grease a 9x13 inch baking dish with 1 tablespoon of the olive oil.
Peel and thinly slice the yellow onions. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until they turn golden brown and caramelized, about 15-20 minutes. Season lightly with salt and pepper. Remove and set aside.
While the onions cook, peel and finely shred the russet potatoes using a box grater or food processor. Place the shredded potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture. Transfer to a large bowl.
In a separate bowl, whisk together the 6 eggs until well combined. Add the matzo meal, potato starch, 1 teaspoon kosher salt, and 1 teaspoon pepper to the eggs and whisk until smooth.
Pour the egg mixture over the shredded potatoes. Add the cooked caramelized onions and the chopped fresh parsley. Gently fold everything together until the potatoes are evenly coated and all ingredients are well distributed.
Pour the remaining 3 tablespoons of olive oil into the prepared baking dish. Add the potato mixture and spread it evenly. Drizzle or brush any remaining oil over the top and sprinkle with additional kosher salt.
Bake in the preheated 375°F oven for 50-60 minutes, until the top is golden brown and a knife inserted into the center comes out clean, and the internal temperature reaches 160°F.
Remove from the oven and let cool for 5-10 minutes. Garnish with additional fresh chopped parsley before serving.
