This potato kugel recipe will satisfy the traditionalists at your table but surprise your taste buds with a few new elements to lighten and brighten the dish. Matzo meal is used in this kugel, making it perfect for Passover or any meal where a comforting potato side dish is the perfect choice.
This post contains Amazon affiliate links โ if you click on one and purchase something, I receive a very tiny percentage of the sale. Your price is never affected.ย
This potato kugel recipe has all the elements of a traditional kugel โ the potatoes, eggs, matzo meal, and oil โ with a few new additions to brighten it up, visually and for your taste buds.
Iโve added carrots, parsley, zaโatar (Middle Eastern spice blend) or thyme, and a bit of paprika or Aleppo pepper for the top.
And all self-respecting potato kugels have a bit of crunch โ I offer you a couple of cooking techniques to achieve this texture.
What is potato kugel?
Potato kugel is a bit like a giant potato latke or pancake. The preparation is similar in many ways, but the nuanced differences make it cook perfectly in a casserole dish and feed a crowd with ease. No frying just a few at a time!
Should I strain the liquid like a potato latke?
In my version, I donโt strain the potatoes to make them perfectly dry as most would recommend for a latke. Instead, I peel the potatoes and let the whole potato soak in cold water while I finish the peeling and the potatoes are ready to shred. Once I start shredding, I put everything in a bowl together without straining the liquid. Any juice from the potatoes will carry some potato starch with it, which helps, along with the eggs, to hold it all together. There will be some residual moisture from the uncooked onions, I found this to be no problem at all.
Is potato kugel kosher for Passover?
As long as you use matzo meal that is kosher for Passover, yes it is! And as my neighbor does every time she makes this, donโt forget to eat the leftovers with a runny egg the next day. Or try a dollop of sour cream or yogurt.
Kosher for Passover Note: If you use za'atar, it has sesame seeds in it which are considered kitniyot. More recent dietary laws are including kitniyot in the Passover food list. But if you do not eat kitniyot during Passover, leave out the za'atar and just use thyme.
Can kugel be frozen? Or made in advance?
Many people recommend against making a kugel in advance. My experience is that cooking it earlier in the day that you plan to eat it works out just fine. I donโt think I would leave it uncooked in the refrigerator because the potatoes will continue to discolor. But I would cook it and then reheat it (covered so it doesnโt dry out) and then give it a quick run under the broiler to crisp up the top. As for freezing it, Iโve never had enough left over to do this!
How can I prevent my potatoes from turning brown after peeling?
I let mine soak in a bowl of water after I peel them. When I shred, I dry the whole potato off before I cut them and slip them through the food processor grater.
Tips for making potato kugel:
- Get organized. I really like the extra flavor imparted from caramelizing some onions for this version. Caramelizations happens when you cook onions low and slow. So get them started and while they cook, you can prep the other ingredients.
- Different potatoes have different amounts of starch. I tested this recipe with russet potatoes. Other types might yield slightly different results.
- Don't hesitate to use your food processor to shred the potatoes, carrots and onion. If you want to hand grate, you can but I don't personally believe it improves the result.
- Preheating the casserole dish with oil is a great way to get a crispy bottom but be careful when you take this preheated dish out of the oven to add in the potato kugel mixture!
What is Zaโatar and Aleppo pepper?
Zaโatar is a middle eastern spice blend comprised of hyssop (a member of the thyme family found in the Middle East), sumac, and sesame seeds. The combination creates a beguiling earthy and nutty flavor that enhances the onions in this dish very nicely. But if you donโt have zaโatar, a little thyme will also add extra flavor without overpowering the traditional crispy potato and onion profile of this dish.
Aleppo pepper is mild sun-dried red pepper that originates from Turkey and Syria with smoky sundried tomato overtones. Once you start using it, it will quickly become a staple in your kitchen.
More Passover recipe inspiration
Check out myย Recipe and Resource Guide for Passoverย for more seder menu ideas
and my Matzo Recipe page for more way to use up your can of matzo meal
Apricot Apple Matzo Farfel Kugelย
Matzo Meal Pancakeย (also called a Bubula or Chremslach)
Try FamilySpice's Persian Kookoo Sabzi - a perfect egg and herb frittata to serve for breakfast, lunch, or dinner during Passover season or anytime of the year.
And a special thanks to Family Spice's publisher, photographer, chef, and two-time cookbook author Laura Bashar for recipe testing and photographing this potato kugel recipe. Her flavor combinations and photography are inspiring - please pop over and check out her blog and buy!! her cookbooks here:
Also check out myย Amazon shopย that includes some of my favorite food and food-related products. I am always updating it โ please visit often. And let me know if you need specific product recommendations โ I am happy to help!
Potato Kugel for Passover
Beth LeeIngredients
- 3 pounds Russet Potatoes peeled and grated
- 2-3 medium carrots grated
- 1 onion chopped
- ยฝ onion grated
- 3 eggs
- โ cup chopped parsley
- ยฝ cup matzo meal or flour
- 10 tablespoons of olive or vegetable oil
- 1 tablespoon Zaโatar or dried thyme
- 1 tablespoon Kosher Salt
- 1 tablespoon Pepper
- 1 teaspoon Aleppo pepper or paprika on the top
Instructions
- Slowly caramelize the chopped onion in skillet using a couple tablespoons of olive oil. Let it cook low and slow โ you donโt want to sear it but rather slowly caramelize them. If you have zaโatar, add in a tablespoon while the onions are cooking. If not, add in a teaspoon of thyme and a dash of salt and pepper.
- Preheat your oven to 375 degrees. If you like a really crispy crust, add about 3 tablespoons of olive oil or vegetable oil to the bottom of your kugel pan and preheat the whole pan with the oil in it in the oven while you preheat.
- While the onions are cooking and the oven is preheating, shred the potatoes using the shredder disc of your food processor. Shred the carrots and half of an onion as well. Put all the shredded vegetables in a large mixing bowl.
- Add the three eggs, ยฝ cup of flour or matzo meal, โ cup of chopped parsley and the cooked and slightly cooled onions plus a quarter cup of the oil. Add a teaspoon of pepper and 2 teaspoons of salt (less or more as you prefer). Mix well.
- When the kugel mixture is ready, carefully remove the hot kugel pan from the oven. Put the potato mixture in the hot pan. Brush another 1-2 tablespoons of oil on top and sprinkle it either with Aleppo pepper or paprika for the color and the flavor.
- Bake for 1 hour, then broil it for about 3 minutes to really get that โburntโ top that my Aunt Trudy loved. *NOTE: If you use a pyrex (glass) baking dish then skip the broiling. Glass pans can shatter if put under high broiling heat. So if you want Aunt Trudy's "burnt" top - be sure to use a non-glass baking pan!
- The deeper your pan, the longer the kugel will take to bake. Shallower pan, slightly less time. And don't use a glass pan if you want to broil at the end.
Margie Mader
What do I do if I prepped it the night before and now itโs soggy?
Beth Lee
Hi Margie, is it cooked or uncooked? If cooked, you need to reheat anyhow and that should solve the problem. And once it's heated through, if it's in a broil-safe pan, finish with a quick run under the broiler for a crispy top! Let me know if you have any other questions.
Beth Lee
NOTE: I don't recommend prepping a potato kugel too far in advance - cooking ahead is ok but prepping and not cooking more than a few hours ahead will result in discolored potatoes and lots of juices releasing. If that is the case, I think I would drain a bit of the moisture (but not all cuz you will lose the eggs) and then cook as instructed in the recipe. It's going to be ok! Chag Pesach Sameach.
Emily Khakhalkin
I just made this, pretty much followed the recipe exactly, with the exception of some spices I didn't have. I added dried parsley , I didn't have fresh. It was very good, wanted to keep eating it! I highly recommend.
Beth Lee
Wonderful - I am so glad you enjoyed it. Spices are the right place to make changes if you have to! Thanks for dropping by and sharing your experience. I really appreciate it.
Sara
This turned out phenomenal !!
Beth Lee
Yay! Just love this recipe and glad you had a great experience! Chag Pesach Sameach!
Linda Randall
Can you halve this recipe ?
We are just 2 people
Or can half of it be frozen ?
Beth Lee
Oh yes, both are options. My neighbor does this all the time - she makes a full size one, freezes portions, and gives it to her daughter who loves to eat it as a dinner side or with eggs in the morning. If you decide to halve it, each egg is about 3 tablespoons of liquid so if you want to be precise, use about 4.5 tablespoons of egg. But if it were me, I'd probably just go with two eggs. Or make the whole thing and freeze some. Let me know what you decide to do and chag sameach!
barb
HI!! PLANNING TO MAKE THIS FOR PASSOVER....can i use frozen grated/shredded potatoes?? i dont have a food processor..i mean i could hand grate...but just asking!! that you
Beth Lee
Great question. I've never tested the recipe with pre-shredded potatoes (disclaimer ) BUT I would totally do it - either with the frozen ones or the ones you can buy in the refrigerated section. If they are frozen, make sure there isn't a lot of extra water when they defrost and if there is, dry them off with a kitchen towel. Otherwise, I say go for it! And let me know how it turns out!
Barbara Tannenbaum
Used 21/2 bags refrigerator shredded potatoes one bag pre shredded carrots and everything else exactly as you posted!! ... everyone said it was delicious .. and my husband ( who is SO CRITICAL) said it was best dish I made!!! THANK YOU FOR SHARING AND HELPING US!! Happy Passover!!!
Christine Lemieux
I have to try this! Looks like comfort food to me.
Beth Lee
Oh yes - delicious comfort food!
Lori
I made this for the first time for Passover Dinner last night. It was absolutely delicious and smells heavenly when it is baking. It was my first potato kugel and it was like eating a delicious latke without standing at the stove frying them up in messy oil for an hour. Thanks for all of the step-by-step instructions. I multiplied it by 1.5 & had two big casserole dishes. We ate almost all of 1 for 12 people. I used convection bake and it got very crispy. We usually go out b/c we have so many people, but we were only 12 this year b/c of who has been vaccinated. Anyway, I usually leave the Passover kugel on my plate when we are out b/c it is soggy and underwhelming. But this was awesome!! (Oh, and I found Za-atar at a middle eastern place called Tabouli at my Farmer's Market). I may need to eat leftovers with apple sauce and sour cream for dinner tonight.
Beth Lee
This makes me so happy. So glad you found the za'atar too. Just makes it that much more special. My neighbor makes this and she isn't Jewish - just loves it as a side dish and then makes a yummy breakfast with eggs the next morning. I totally agree with you - I love how simple this is compared to latkes and yet you get almost all the same yumminess. Chag Sameach!
Ronna Spiwak
Can I make this recipe in advance?
Beth Lee
Sure - but it's one that you'll want to bake and then reheat since potatoes will discolor if left uncooked. But it will reheat really nicely. I would totally make it ahead.
ann
This recipe as written states it feeds 16. Is that correct? I've not yet made it but I do find it hard to believe based on the ingredient quantities I could serve that number of people.
Beth Lee
Hi Ann - so I am actually writing a cookbook right now and am pondering servings all day every day. When I created the recipe, I put it in a 9 X13-ish casserole. And when I serve something like this, it's usually part of a big spread. So for me, I would definitely cut it into at least 16 pieces. But if you are counting this as your main side dish without a buffet's worth of other food, then I'd say 8 - 10. Thanks for asking the question. Let me know how it works out for you! My neighbor, who isn't even Jewish, loves making this and eats the leftovers as a hash brown-like side for her eggs the next morning.
Tara
Mmm, why save this for Passover? It's delicious any time!
Beth Lee
Right? I always wonder why I compartmentalize foods into certain times of the year, especially when they are not seasonally drive by ingredient!
Dana
Now this is the ultimate potato kugel. Bravo on all the detailed instructions and FAQs. Love the extra flavors.
Beth Lee
Coming from you, always a high compliment! I bet you have a great family recipe.
Sandi
What a delicious recipe for Passover...it looks absolutely delicious!
Beth Lee
Thanks Sandi - I made it at our big Rosh Hashanah dinner and there was not a bite left!
Rosemary Mark
Looks so good! I've had noodle kugel, but not potato. Adding Zatar sounds wonderful.
Beth Lee
I LOVE noodle kugel. But this is so comforting - like a giant potato latke ๐