Lacy Potato Kugel Recipes

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OLD FASHIONED POTATO KUGEL



Old Fashioned Potato Kugel image

I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.

Provided by basg101

Categories     Side Dish     Potato Side Dish Recipes

Time 2h

Yield 24

Number Of Ingredients 7

1 tablespoon vegetable oil
10 potatoes, peeled and grated
2 onions, peeled and grated
5 eggs
⅓ cup vegetable oil
2 teaspoons salt
1 teaspoon black pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
  • Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
  • Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g

POTATO KUGEL



Potato Kugel image

Take a healthy hashbrown, plump it up with more potatoes and a few eggs, and slowly bake it for a couple hours and you'll get this potato kugel. Its crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen.

Provided by Francis Lam

Time 2h30m

Yield Serves 6 to 8

Number Of Ingredients 8

3 pounds russet potatoes
3 eggs
1 tablespoon kosher salt
1/4 teaspoon black pepper
1 medium onion
6 tablespoons vegetable oil, plus more for greasing pan
1/3 cup flour
1/4 teaspoon baking powder

Steps:

  • Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
  • Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
  • Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
  • Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams, TransFat 0 grams

LACY POTATO KUGEL



Lacy Potato Kugel image

I have been eating potato kugel all my life - take it from me, this one is the absolute best. It's from the "Kosher Palette Cookbook" it is crispy on the outside and creamy and, well, 'lacy' on the inside. It freezes very well so I usually double the recipe. Enjoy!

Provided by Kishka

Categories     Potato

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 9

6 large idaho potatoes, peeled
2 large onions, 1 diced and one quartered
4 large eggs, lightly beaten
5 tablespoons oil
2 -3 teaspoons salt
fresh ground pepper
1/4 cup potato starch
1 cup boiling water
1/4 cup oil

Steps:

  • Preheat oven to 500 degrees.
  • Saute diced onion until nicely caramelized and golden.
  • While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
  • Squeeze out liquid and place in a large mixing bowl.
  • Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
  • Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
  • Sprinkle starch on top.
  • Pour boiling water over starch and stir thoroughly.
  • Pour 1/4 cup of oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow oil to burn.
  • Carefully pour mixture into pan and bake for 20 minutes.
  • After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.

Nutrition Facts : Calories 278, Fat 12, SaturatedFat 1.9, Cholesterol 62, Sodium 425.7, Carbohydrate 37.5, Fiber 4.7, Sugar 2.7, Protein 6.3

POTATO KUGEL



Potato Kugel image

Even if your family's not familiar with the word kugel, they'll catch on immediately when they see this tasty potato bake on the table!

Provided by My Food and Family

Categories     Dairy

Time 1h30m

Yield Makes 12 servings.

Number Of Ingredients 7

2 Tbsp. oil, divided
1 medium onion, chopped
3 lb. red potatoes, peeled, quartered
3 eggs
3/4 cup matzo meal
2 tsp. salt
1/2 tsp. pepper

Steps:

  • Preheat oven to 350°F. Heat 1 Tbsp. of the oil in medium skillet on medium high-heat. Add onion; cook and stir until crisp-tender. Set aside.
  • Add potatoes, in batches, to food processor container; cover. Pulse to finely chop. Place in colander; drain 10 min.
  • Beat eggs lightly in large bowl with wire whisk. Add potatoes, matzo meal, onion, salt and pepper; mix well. Spoon into greased 13x9-inch baking dish. Brush top with remaining 1 Tbsp. oil.
  • Bake 1 hour or until top is browned and edges are crisp. Cool 10 min. before cutting into 12 squares to serve.

Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

PASSOVER POTATO KUGEL



Passover Potato Kugel image

All Jewish households have their own version of this delicious kugel we eat every weekend. This is by far the absolute best! You will make it over and over!

Provided by Allrecipes Member

Categories     Hanukkah Kugel

Time 2h25m

Yield 16

Number Of Ingredients 7

7 large Yukon Gold potatoes, peeled
2 large Idaho potatoes, peeled
1 small onion
4 large eggs
1 cup canola oil
1 tablespoon kosher salt
1 pinch ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Grate potatoes and onion in a food processor. Transfer to a large bowl and add oil, eggs, salt, and pepper. Mix to combine and place in a 9x13-inch baking dish.
  • Bake, uncovered, in the preheated oven for 2 hours.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 23.1 g, Cholesterol 46.5 mg, Fat 15.4 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 385.3 mg, Sugar 0.6 g

POTATO KUGEL



Potato Kugel image

I got this recipe from a friend, who got it from her Ukrainian mother. It's delicious right out of the oven. It's even better the next day, sliced and toasted or grilled. I serve it with a dollop of sour cream and apple butter on the side.

Provided by Patty Mae

Categories     Potato

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 6

1 lb bacon, cut in pieces
1 (12 ounce) can evaporated milk
8 large eggs
2 large onions, chopped
16 medium potatoes
salt and pepper

Steps:

  • Cook bacon in a large heavy skillet until crisp. Remove bacon.
  • Sauté chopped onion in bacon drippings until translucent. Set aside.
  • Combine eggs, milk, salt and pepper in a large bowl and mix well.
  • Peel potatoes and grate coarsely into milk mixture.
  • Add crumbled bacon and cooked onion (including bacon drippings).
  • Stir well and pour into a greased 13" x 9" baking pan.
  • Bake at 425°F for 20 minutes.
  • Reduce heat to 350°F and bake 1 hour.

Nutrition Facts : Calories 367.1, Fat 17.1, SaturatedFat 6.1, Cholesterol 131.2, Sodium 307.2, Carbohydrate 41.6, Fiber 5, Sugar 2.7, Protein 12.4

CRISPY POTATO KUGEL



Crispy Potato Kugel image

At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke; the potatoes are shredded, not sliced, there are eggs but no flour, and it's got crispy edges and a creamy interior. Sounds dreamy, doesn't it? The most annoying parts of this kugel are also the most important: grating the potatoes (I use a box grater, but you can use a food processor with the shredding blade) and wringing out their moisture. For that, I use my hands and a colander or strainer to save a kitchen towel or a cheesecloth, but you can use those, if you like. Traditionally made in a casserole-style baking dish, this kugel starts off in a cast-iron skillet, but a stainless-steel skillet would do the job, and honestly so would a baking dish, just know you may be sacrificing that crunchy underside.

Provided by Alison Roman

Categories     vegetables, side dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 7

4 pounds russet potatoes (about 5 to 7 potatoes), peeled
1 large yellow onion
6 large eggs
10 tablespoons chicken fat, melted, or use vegetable oil
Kosher salt and freshly ground black pepper
1/3 cup finely chopped chives, for serving
Flaky sea salt, for serving

Steps:

  • Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
  • Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it's drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
  • Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
  • Cook the potatoes, rotating the skillet occasionally to promote even browning, until it's golden brown on the edges and up the sides, 10 to 12 minutes.
  • Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
  • Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.

SWISS POTATO KUGEL



Swiss Potato Kugel image

I've enjoyed cooking and baking ever since I was small. I'd rather read a cookbook than a best-selling novel. I thoroughly enjoy planning a sumptuous dinner for my family. We have a daughter who loves potatoes of any kind. I believe she could eat this dish and pass over all the other goodies on the table.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 9 servings.

Number Of Ingredients 10

1 cup finely chopped onion
2 tablespoons butter
4 cups shredded or diced cooked peeled potatoes (about 4 medium)
2 cups shredded Swiss cheese
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 large eggs
3/4 cup half-and-half cream
Tomato slices and fresh thyme, optional

Steps:

  • In a large skillet, saute onion in butter until tender. Remove from the heat; add potatoes. Toss cheese with flour, salt and pepper; add to skillet and blend well. In a small bowl, combine the eggs and cream. Stir in the potato mixture. Spoon into a greased 9-in. square baking dish. Bake, uncovered, at 350° for 20-30 minutes or until golden brown. Cool for 5 minutes; cut into squares. Garnish with tomato and thyme if desired.

Nutrition Facts :

POTATO KUGEL



Potato Kugel image

The secret to keeping your potatoes their whitest is to switch back and forth when grating the potatoes and onion in your food processor or box grater. -Ellen Ruzinsky, Yorktown Heights, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 7

2 large eggs
1/4 cup matzo meal
2 teaspoons kosher salt
Dash pepper
6 large potatoes (about 4-3/4 pounds), peeled
1 large onion, cut into 6 wedges
1/4 cup canola oil

Steps:

  • Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.

Nutrition Facts : Calories 210 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 515mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

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