Potato Kugel
20m prep 1h 0m cook 1h ready
8 to 10 servings A Jewish-American classic, this shredded potato casserole can be flavored with fresh herbs, sautéed onions, curry powder—practically any of the Additions to Mashed Potatoes—but we adore the simplicity of the traditional version below.
Ingredients
- 3 tablespoons melted schmaltz, duck fat, or vegetable oil
- 3 pounds russet potatoes, peeled (3 to 4 large)
- 1 large onion
- 4 large eggs
- ⅓ cup flour or potato starch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons schmaltz, duck fat, or vegetable oil
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 tablespoons melted schmaltz, duck fat, or vegetable oil
- 3 pounds russet potatoes, peeled (3 to 4 large)
- 1 large onion
- 4 large eggs
- ⅓ cup flour or potato starch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons schmaltz, duck fat, or vegetable oil
Let's Cook
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Step 1.
Preheat the oven to 375°F. Generously grease a 13 × 9-inch baking dish with: 3 tablespoons melted schmaltz, duck fat, or vegetable oil
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Step 2.
Using a food processor fitted with the grating disk, or on the large holes of a box grater, grate: 3 pounds russet potatoes, peeled (3 to 4 large)
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Step 3.
Immediately transfer the potatoes to a bowl of cold water. Grate: 1 large onion
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Step 4.
Drain the potatoes well and spread out between two kitchen towels to remove excess moisture. Dry the bowl used for soaking the potatoes and whisk in it: 4 large eggs; ⅓ cup flour or potato starch; 1 teaspoon salt; ½ teaspoon black pepper
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Step 5.
Add the potatoes and onions and stir to combine. Transfer to the baking dish and spread into an even layer. Drizzle over the top: 2 tablespoons schmaltz, duck fat, or vegetable oil
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Step 6.
Bake until tender and golden brown, about 1 hour. Cool for 10 minutes before serving.
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