Potato kugel is a traditional Jewish side dish made from grated potatoes, onions, eggs, and seasonings. Baked until golden and crispy, it is a staple at holiday meals and Shabbat dinners. Its simple ingredients yield a comforting texture that balances softness and crunch.
Making Potato Kugel:
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Traditions and Heritage of Potato Kugel
Potato Kugel
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Frequently Asked Questions
What is potato kugel?
Potato kugel is a traditional Jewish dish made from grated potatoes, onions, eggs, and seasonings, baked until crispy on the outside and tender on the inside. It's a popular side dish for Shabbat and holidays.
How do you make potato kugel from scratch?
To make potato kugel, grate potatoes and onions, mix with eggs, oil, salt, and pepper, then bake in a greased dish at 375u00b0F (190u00b0C) for about 1 hour until golden brown and crispy.
What's the difference between potato kugel and latkes?
Potato kugel is baked as a single large casserole, while latkes are fried as individual pancakes. Kugel has a softer interior with a crispy top, whereas latkes are crispy throughout.
Can you make potato kugel ahead of time?
Yes, potato kugel can be made 1-2 days ahead and reheated. For best results, reheat uncovered in a 350u00b0F (175u00b0C) oven until warmed through and crispy on top.
What do you serve with potato kugel?
Potato kugel is commonly served with roast chicken, brisket, or other main dishes at Jewish holiday meals. It pairs well with applesauce or sour cream, similar to latkes.
