Potato Kugel

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Potato kugel is simply a staple astatine galore Ashkenazi Jewish meals, peculiarly for Passover. It’s a elemental crockery consisting of humble ingredients and is meant to beryllium comforting and filling. Matzoh repast often is added to Passover kugels, but present murphy starch is used, which makes it lighter and crispier, and keeps it gluten-free. Leftover kugel makes a large meal oregon lunch, accompanied by a elemental greenish salad.

Leftover kugel tin beryllium refrigerated, covered, for up to 3 days. It does not frost well.

From nutrient writer Olga Massov.

Ingredients

measuring cup

Servings: 8-10

1/4 cupful neutral oil, specified arsenic rootlike oregon grapeseed, oregon schmaltz, positive much for greasing the crockery (see NOTES)
5 pounds russet potatoes, peeled and rinsed
2 ample yellowish onions (1 1/2 pounds total), halved
6 ample eggs
1/4 cupful (scant 1 1/2 ounces/45 grams) murphy starch (see NOTES)
1 tablespoonful positive 1 spoon kosher salt
1/2 spoon freshly crushed achromatic pepper
Chopped caller chives, for garnish (optional)

Nutritional Facts

Per serving

Calories
310
Fat
9 g
Saturated Fat
1 g
Carbohydrates
51 g
Sodium
505 mg
Cholesterol
112 mg
Protein
9 g
Fiber
4 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Olga Massov.

Tested by Olga Massov.

Published March 14, 2021

Updated March 17, 2026