Potato Kugel

This potato kugel is hands-down the best my family and many of my guests have ever tasted. It's fabulous served hot with sour cream. It's also incredible when added to a Jewish cholent (stew) and cooked overnight.

Potato Kugel
  • 1 tablespoon vegetable oil

  • 10 medium potatoes, peeled and grated

  • 2 medium onions, peeled and grated

  • 5 large eggs

  • ⅓ cup vegetable oil

  • 2 teaspoons salt

  • 1 teaspoon black pepper


    Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon vegetable oil.

    Combine grated potatoes and onions in a large bowl. Mix in eggs, 1/3 cup of vegetable oil, salt, and pepper until well combined; pour mixture into the prepared dish.

    Bake in the preheated oven until golden brown and crisp on top, 1 ½ to 2 hours.

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