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cooked kugel in pan with some on spoon

Potato Kugel for Passover

This potato kugel is perfect for Passover or any holiday meal. I’ve added a few elements to brighten and lighten the flavor while still delivering a traditional crispy potato onion flavor profile.
4.75 from 8 votes
Prep Time 30 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 40 mins
Course Passover Side Dish
Cuisine Jewish Holiday Cooking
Servings 16
Calories 183 kcal

Ingredients
  

  • 3 pounds Russet Potatoes peeled and grated
  • 2-3 medium carrots grated
  • 1 onion chopped
  • ½ onion grated
  • 3 eggs
  • 1/3 cup chopped parsley
  • 1/2 cup matzo meal or flour
  • 10 tablespoons of olive or vegetable oil
  • 1 tablespoon Za’atar 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 – you don’t want to sear it but rather slowly caramelize them. If you have za’atar, add in a tablespoon while the onions are cooking. If not, add in a teaspoon of thyme and a dash of salt and pepper.
    caramelized onions in a pot ready to add to potato kugel
  • 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.
    shredded carrots and potatoes in food processor for potato kugel
  • Add the three eggs, ½ cup of flour or matzo meal, 1/3 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.
    uncooked kugel in white dish with yellow napkin and large serving spoon no paprika
  • Bake for 1 hour, then broil it for about 3 minutes to really get that “burnt” top that my Aunt Trudy loved.
  • The deeper your pan, the longer the kugel will take to bake. Shallower pan, slightly less time.
    baked potato kugel in white casserole dish with yellow napkin and large serving spoon

Nutrition

Calories: 183kcalCarbohydrates: 21gProtein: 3gFat: 9gSaturated Fat: 1gCholesterol: 30mgSodium: 458mgPotassium: 425mgFiber: 1gSugar: 1gVitamin A: 1495IUVitamin C: 7.8mgCalcium: 29mgIron: 1.5mg
Keyword kugel, Passover recipes, potatoes, side dish
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