Posted by: jiminmontana | January 7, 2012

Potato Kugel recipe for Passover

Meant to be crispy on the top and bottom while soft inside, potato kugel is the Jewish casserole that is often served at Passover and sabbath.  This recipe serves 6-8.  Add to it if you like by adding sauteed mushrooms.  Maybe add that to just half the dish.


  • 3 pounds potatoes – peeled
  • 3 large onions
  • 3 large eggs
  • 1 Tbs salt
  • 1 tsp white pepper
  • 2 T matzoh meal or wheat flour
  • 1/4 C olive oil

Grate the onions and potatoes coarsely — the shredding disc of a food processor is the way to go.  Shred and mix together.  Let sit for 2 minutes and pour off as much of the liquid as possible – you could put in a colander if you like.  Pour into a large mixing bowl and stir in the matzoh meal.  Add the rest of the ingredients and stir well.

Pour 1/4 C olive oil into a 9×13 glass baking dish and coat the walls of the dish well — this will “fry” the kugel on the bottom and sides of the dish making it crispy.  Pour in the mixture.  Bake at 375 for 40+ minutes until a deep golden brown.  Let sit for 10 minutes and serve.


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