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Potato Kugel Casserole Recipe Potato Kugel Casserole Recipe

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Potato Kugel Casserole Recipe

This Potato Kugel Casserole is a crispy, golden delight. Grated potatoes and onions mixed with eggs, flour, and seasoning, then baked to perfection. Simple, comforting, and utterly delicious!

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Potato Kugel Casserole is a comforting dish that brings back memories of family gatherings and cozy dinners. This recipe combines grated potatoes, onion, and a few simple ingredients to create a golden, crispy delight. Perfect for any occasion, it’s easy to prepare and always a crowd-pleaser. Let's dive into this delicious, homey casserole that’s sure to become a favorite in your household.

The name of the recipe: Potato Kugel Casserole Recipe

Ingredients:

  • 6 peeled and grated potatoes
  • 1 grated onion
  • 3 beaten eggs
  • 1/4 cup flour
  • 1/4 cup oil
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Grate the potatoes and onion into a large mixing bowl.
  3. Add the beaten eggs, flour, oil, salt, and pepper. Mix well.
  4. Pour the mixture into a greased baking dish.
  5. Bake for 60 minutes or until the top is golden brown and crispy.
  6. Let it cool for a few minutes before serving.

What You Will Need

What you will need to make Potato Kugel Casserole

  • Potatoes: The base of the dish, providing a starchy, hearty texture that holds everything together.
  • Onion: Adds a sweet, savory flavor and moisture, balancing the richness of the potatoes.
  • Eggs: Acts as a binder, giving the casserole structure and a fluffy texture.
  • Flour: Helps to thicken the mixture, ensuring the kugel holds its shape.
  • Oil: Adds moisture and helps create a crispy, golden-brown crust.

Tools and Instruments Required

What tools/instruments will be needed to make Potato Kugel Casserole Recipe

  • Mixing bowl: Essential for combining grated potatoes, onions, eggs, flour, oil, salt, and pepper into a uniform mixture.
  • Grater: Needed to finely grate potatoes and onions, ensuring even texture and cooking.
  • Baking dish: Holds the potato mixture while baking, allowing it to form a crispy, golden crust.
  • Oven: Cooks the casserole evenly at a consistent temperature, creating a perfect balance of crispy and tender.
potato-kugel-casserole-recipe

Potato Kugel Casserole Recipe

A traditional Jewish dish, perfect for family gatherings.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine Jewish
Servings 6 servings
Calories 250 kcal

Equipment

  • Grater
  • Mixing bowl
  • Baking Dish

Ingredients:  

Main Ingredients

  • 6 potatoes peeled and grated
  • 1 onion grated
  • 3 eggs beaten
  • 1/4 cup flour
  • 1/4 cup oil
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions: 

  • Preheat your oven to 375°F (190°C).
  • Grate the potatoes and onion into a large mixing bowl.
  • Add the beaten eggs, flour, oil, salt, and pepper. Mix well.
  • Pour the mixture into a greased baking dish.
  • Bake for 60 minutes or until the top is golden brown and crispy.
  • Let it cool for a few minutes before serving.

Notes:

Best served warm. Can be reheated in the oven.

Nutrition value:

Calories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 1.5gCholesterol: 55mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 100IUVitamin C: 15mgCalcium: 20mgIron: 1.5mg

Keywords:

Keyword Casserole, Potato Kugel
Tried this recipe?Let us know how it was!

Make Ahead and Freezing Instructions

Make Ahead Instructions

  1. Prepare the potato mixture as directed.
  2. Pour into a greased baking dish.
  3. Cover tightly with plastic wrap.
  4. Refrigerate for up to 24 hours.
  5. When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
  6. Bake as directed.

Freezing Instructions

  1. Prepare the potato mixture as directed.
  2. Pour into a greased, freezer-safe baking dish.
  3. Cover tightly with plastic wrap and then aluminum foil.
  4. Freeze for up to 3 months.
  5. When ready to bake, remove from freezer and let thaw in fridge overnight.
  6. Bake as directed, adding an extra 10-15 minutes to the baking time.

Using grated potatoes instead of mashed ones gives the kugel a unique texture, making it crispy on the outside and tender inside.

Frequently Asked Questions

FAQ:
How do I keep the potatoes from turning brown?
Grate them directly into a bowl of cold water, then drain and squeeze out excess moisture before mixing.
Can I make this recipe ahead of time?
Yes, prepare the mixture and refrigerate it. Bake just before serving.
What type of potatoes work best?
Russet potatoes are ideal due to their starchy texture.
Can I add other vegetables?
Sure, grated carrots or zucchini can be added for extra flavor.
How do I know when it's done?
The top should be golden brown and crispy, and a knife inserted should come out clean.

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