Serves 8
90 min
Potato Kugel
Recipe GLPR0b19606aac0595
A traditional Jewish potato kugel featuring grated russet potatoes and onions combined with eggs, baking powder, and canola oil, then baked until golden and crispy. This savory casserole is perfect as a main dish or side, with a tender interior and satisfying texture.
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Ingredients
2 1/2 pounds russet potatoes, peeled
2 large onions
3 large eggs
1 teaspoon baking powder
3/4 cup canola oil
1 1/2 cups all-purpose flour
3 teaspoons table salt
Directions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a small amount of oil.
Peel the russet potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a colander and squeeze out excess moisture with a clean kitchen towel.
Grate the onions using the medium holes of a box grater. If excess liquid accumulates, gently squeeze and discard it.
In a large mixing bowl, lightly beat the eggs together. Add the squeezed grated potatoes, grated onions, baking powder, all-purpose flour, and salt to the beaten eggs.
Pour the canola oil into the mixture and stir well until all ingredients are evenly combined. The mixture should have a consistent, slightly moist texture.
Transfer the mixture to the prepared baking dish and spread evenly.
Bake in the preheated oven for approximately 1 hour, or until the top is golden brown and a fork inserted into the center meets minimal resistance, indicating the potatoes are fully cooked and the eggs are set to at least 160°F internally.
Remove from the oven and let rest for 5 minutes before serving. Cut into portions and serve warm.
