Bubby's Potato Kugel

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

My father loved potato kugel, especially his late mothers. Fortunately his sister taught my mother the unique recipe and it has been a staple at every family get together and holiday celebration. There are never any leftovers and we still fight over who is going to get a corner piece. I hope you enjoy this as much as we do!

Ingredients Nutrition

  • 5 lbs potatoes, grated (if possible use old fashioned square hand grater & DO NOT discard liquid)
  • 1 medium onions or 1 large onion, grated
  • 4 eggs
  • 13 cup flour
  • salt and pepper
  • vegetable oil

Directions

  1. Preheat oven to 350 degrees F.
  2. Oil sides & corners of dark roaster; pour 1/4 inch oil in bottom of roaster and place in oven until smoking hot.
  3. While oil is heating in oven, mix together first five ingredients (potatoes, onion, eggs, flour, S&P).
  4. When oil is very hot, remove pan from oven and carefully pour all but 1 Tb oil into potato mixture.
  5. Combine well and pour mixture back into hot pan.
  6. Smooth out top.
  7. Bake in lower third of the oven for one hour then place on top third of oven for another hour, until crust is crispy and dark brown.
  8. Remove from oven, cool for 5 minutes and cut into squares.
  9. Beware of fights for the corner pieces.

Reviews

(3)
Most Helpful

i was lazy and used my food processor to prepare the potatoes. I think I messed up by using way too much oil but I am not sure cause I never made a kugel before. I simply drained off the excess oil before I cut into squares. I grabbed the corner pieces for myself cause I read the instructions. Put a little sour cream on top of each kugel piece I ate. Really enjoyed this dish. Tasted a lot like my potato pancakes. DH liked it too.

BoxO'Wine April 08, 2003

This turned out nicely although even with my extra seasonings, it was a little bland. It is the first time my grandchildren would even try it! They have always been turned off by the color of the inside, so this time it took precautions to maintain a fairly white inside. Aside from grating the onion first and saving all the juice....then putting the grated potato in and keep it mixed, I gave the whole mixture a very strong squeeze of fresh lemon. There was no taste of the lemon in the finished dish perhaps due to the other seasonings I used. Aside from one large grated onion (Spanish), I added one large red onion diced very small. I also added five cloves of roasted garlic which added a wonderful sweetness. I will surely make this again but think I will use fresh minced garlic for more zip.

Happy Harry #2 December 26, 2008

As Jodi B. says, the crusty tops and end pieces are the best. This recipe makes a TON of kugel, way more than my family of 5 could eat at one meal, so I'm hoping the leftovers reheat nicely. I think this recipe would have been better with a bit more onion, and I wasn't sure about when to add the salt and pepper, so I'm asking Jodi B. what would be best. I didn't think there was much work involved, outside of the peeling and grating, so it was easy to make. And the first reviewer was right-sour cream would have been a great addition. I wish I had thought of it. My kids ate this like hash browns, with ketchup, of all things. Overall, if I'm looking to make potato kugel again, I would use this recipe-very authentic.

windhorse23 December 24, 2005

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