Potato Kugel
Russet potatoes, onions and eggs come together in this dish — 55 minutes, 6 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and large pot. At easy difficulty across 6 steps, it's a good one for a busy evening.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 200 C (400 F) and place a 9 by 13 inch baking dish inside with 2 tablespoons of the schmaltz or oil so it heats while you work.
- Peel the potatoes and onions, then grate them coarsely, alternating between the two so the onion juice keeps the potato from browning. Squeeze out and discard the excess liquid by hand or in a clean towel.
- In a large bowl, beat the eggs with the flour, salt, pepper and sugar until smooth, then fold in the grated potato and onion along with the remaining 4 tablespoons of melted schmaltz or oil.
- Carefully remove the hot dish from the oven and swirl the fat to coat, then pour in the potato mixture and spread it level.
- Bake for 50 to 60 minutes until the top is deep golden brown and crisp and a knife inserted in the center comes out clean.
- Let the kugel rest for 10 minutes so it sets, then cut into squares and serve warm.
You'll use: Oven · Large pot · Baking dish
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Potato Kugel take to make?
About 55 minutes from start to finish — an estimate based on the 6 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Potato Kugel is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Potato kugel.jpg by Rebecca Siegel, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.