Shalom Bayit Kugel Potato Kugel Recipes

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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

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

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.

SHALOM BAYIT KUGEL (POTATO KUGEL)



Shalom Bayit Kugel (Potato Kugel) image

This is called shalom bayit (peace in the home) kugel, because that is precisely the effect it has on mine when I make it on Friday afternoon. This is a recipe for either 2 large kugels (9"x13" and deep) or 4 small kugels (@8-9" square). It is best straight out of the oven, but can be saved for lunch the next day. To further its shalom bayit potential, I usually make it into four small kugels: one to feed my underfed, stressed out family on Friday afternoon (we always seem to forget real meals while we are preparing for Shabbat), another one for Friday night, another for Shabbat day, and, equally important, the fourth to give to some other family which is either running late, stressed out, just had a baby, or needs a pick-me-up. Never fails to work wonders. The key to this kugel is baking it first at a high temperature for a short time, and then at a lower temp. Wishing your family a peaceful day.

Provided by Sarah Chana

Categories     Potato

Time 1h30m

Yield 4 9" square pans

Number Of Ingredients 5

10 lbs potatoes, peeled
2 onions, peeled
9 -10 large eggs (or 7-8 extra-large eggs)
1 1/2 tablespoons salt
1/4 cup oil

Steps:

  • Preheat oven to 500F (yes, 500F!).
  • Grate the potatoes and onions on the middle sized hole of a grater; either by hand or by food processor.
  • If you grate the potatoes and onions together, the potatoes will not turn grey right away.
  • Put into a large bowl or soup pot, and mix well with remaining ingredients.
  • Grease your baking pans, and pour mixture evenly into the pans.
  • Bake for 15 minutes at 500F, then lower the oven to 400F until done (check after an hour or so; it should be golden brown on top).
  • Eat and enjoy.

Nutrition Facts : Calories 1182.9, Fat 25.9, SaturatedFat 5.6, Cholesterol 475.9, Sodium 2843.4, Carbohydrate 204.7, Fiber 25.7, Sugar 12.1, Protein 37.6

BEST POTATO KUGEL EVER



Best Potato Kugel Ever image

Once you try this recipe, you will never want any other one! This is my mothers recipe and every Shabbos, our neighbors stop by for their special Shabbos treat!

Provided by yjbublick

Categories     Vegetable

Time 11h20m

Yield 1 9x13 inch pan, 10-12 serving(s)

Number Of Ingredients 5

5 lbs idaho potatoes
1 onion
1/4-1/2 cup olive oil
7 eggs
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Pour oil into a 9x13 inch pan.
  • Peel and wash potatoes well.
  • Hand grate the potatoes and onion (you can use a food processor, but we like how it tastes better when it is hand grated).
  • Add the eggs and seasonings and mix well.
  • Pour in most of the hot oil and mix.
  • Pour potato mixture into hot pan.
  • Bake at 350 F for 1-1/2 to 2 hours. (Depending if you like it mushy or well done--bake longer if you like well done).

SWISS POTATO KUGEL



Swiss Potato Kugel image

Make and share this Swiss Potato Kugel recipe from Food.com.

Provided by SuzieQue

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

4 cups diced cooked peeled potatoes (about 4 medium)
1 cup chopped onion
2 cups shredded swiss cheese
2 tablespoons butter
1/4 cup flour
3 eggs
3/4 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute onions in butter until tender.
  • Remove from heat and add potatoes Toss the shredded cheese with flour, salt and pepper.
  • Add to skillet and blend well.
  • In a small bowl, beat eggs and cream.
  • Blend into the potato mixture.
  • Spoon into a greased 9" square baking dish.
  • Bake uncovered for 25 minutes at 350.
  • Cool for five minutes, then cut in squares.
  • This can be prepared the day before and refrigerated overnight.
  • Cover before refrigerating.
  • Remove from refrig about 30 minutes before baking and bake for about 30- 40 minutes until golden brown.

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

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