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Basic Potato Kugel (Parve)

User Rating 4.5 Star Rating (9 Reviews)


Potato Kugel

Potato Kugel

Giora Shimoni
Potato Kugel, moist on the inside and crispy on the outside, is a staple of Eastern European Jewish cooking. While there are many variations of potato kugel (which add carrots, zucchini, garlic...), this Basic Potato Kugel recipe is still my favorite.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes


  • 8 medium potatoes
  • 2 onions
  • 6 eggs
  • 1/2 cup oil
  • 4 Tbsp. all-purpose flour
  • 1 heaping Tbsp. salt
  • 1/2-1 tsp. pepper


1. Preheat oven to 400° Fahrenheit (200° Celcius).
2. In a large bowl, mix eggs, oil, flour, salt and pepper. Set aside.
3. Coarsely grate the potatoes and onion by hand or food processor. Let stand 3-5 minutes. Squeeze out excess liquid. Add grated potatoes to the egg-flour mixture. Mix by hand only until smooth.
4. Pour into a greased 9x13 inch baking dish.
5. Bake, uncovered, for 1 hour or until golden brown on top and a knife inserted in the middle comes out clean.

YIELD: 12-14 servings.


Serve slightly warm or hot as a side dish with a meat entree such as brisket or roast chicken.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Basic Potato Kugel, Member Littlebearkitty

This recipe was flawless. I made it a few days before Passover and heated it up. Everyone loved it.It is so easy to make.I didn't use as much salt.

2 out of 2 people found this helpful.

See all 9 reviews

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