Potato Kugel Recipe

Here is a recipe for Potato Kugel, a delicious, crispy-on-the-outside, tender-on-the-inside dish staple of Jewish cuisine.

It is especially popular to eat on Shabbat.

Ingredients

• 6 large russet potatoes, peeled
• 1 large onion
• 3 large eggs
• ¼ cup all-purpose flour (or matzo meal for Passover)
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• ½ cup vegetable oil (for crispy edges)

Instructions

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Serving Suggestions

• Pair with sour cream or applesauce for a classic touch.
• Serve alongside brisket, roasted chicken, or a fresh salad.

Why do Jews eat potato kugel?

Jews eat potato kugel because it is a traditional dish with deep roots in Ashkenazi Jewish cuisine. It is commonly eaten on Shabbat and Jewish holidays because it can be made in advance and kept warm, making it ideal for observing religious restrictions on cooking during the Sabbath. Originally, kugel was made with noodles or bread, but when potatoes became a staple food in Eastern Europe in the 18th and 19th centuries, Jewish communities adapted the dish to use this more affordable and available ingredient.

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What makes a kugel a kugel?

A kugel is defined by its baked, casserole-like texture and the use of a binding mixture, usually eggs, to hold the ingredients together. While traditional kugels are made with either potatoes or noodles, modern variations include ingredients like vegetables, cheese, or even sweet versions with apples and cinnamon. The key elements that define kugel are:

1. A base ingredient (potatoes, noodles, or matzo meal)
2. Eggs for structure
3. Seasoning for flavor
4. Baking in a dish to develop a crispy top and soft interior

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Do you have to peel potatoes for potato kugel?

No, you do not have to peel the potatoes, but it is traditionally preferred. Peeling gives the kugel a smoother, more uniform texture. However, leaving the skin on can add a rustic, earthy flavor and extra nutrients. If you choose to leave the skin on, make sure to scrub the potatoes thoroughly to remove any dirt.

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What is the historical origin of potato kugel?

Kugel originates from medieval Germany, where it was originally made as a savory bread-based pudding. Over time, Jewish communities in Eastern Europe replaced bread with noodles (lokshen kugel) and later with potatoes as they became a dietary staple in the 18th and 19th centuries. Potato kugel became especially popular in Poland, Lithuania, and Russia, where potatoes were abundant and affordable. Today, it remains a beloved dish in Jewish households worldwide, served on Shabbat, Yom Tov (holidays), and family gatherings.