With a quiet tap on the front door, my son sails into the house on Friday afternoons, sometimes with a grandchild or two in tow, and we settle around the kitchen table to catch up on the events of the week and share a piece of fresh, hot potato kugel. It’s a no-frills event; disposable plates and cutlery are used to serve up portions of kugel that are crispy on the outside and soft and creamy in the middle. Salty and savory with a subtle sweetness from the generous addition of onions, this classic recipe has become a family staple.
Crisp Golden Potato Kugel
The most controversial issue amongst kugel connoisseurs is whether to grate the potatoes by hand or by using a food processor. Many contend that a hand-grated potato kugel is the only way to go and that it comes out differently than if you use the food processor. I’ve never lost any sleep over this dilemma. I use a food processor, preferring to keep my knuckles intact.
No matter which side of the debate you find yourself on, here are some “tried and true” tips for producing great potato kugel:
• Grate the potatoes and onions together. This will keep the potatoes from darkening.
• Heat the oil before adding it to the potato mixture. This will help produce a crispier kugel.
• Don’t delay baking your kugel once it has been prepared.
• For a potato kugel with a sublimely creamy texture and golden yellow color, use Yukon gold potatoes.
With a handful of humble ingredients and very little effort, you can make a crispy, golden potato kugel that will become a cherished part of memorable family get-togethers.
Assemble your ingredients. This potato kugel is completely gluten free. It’s seasoned with salt, pepper and a smidge of sugar. That’s not a misprint. The sugar bolsters the sweet flavor of the onions. Potatoes absorb a shocking amount of salt, so don’t be afraid of over seasoning the dish.
Preheat the oven to 425 F. Place the oil into a 9X13-inch baking pan. Set the pan aside. Line a large baking sheet with parchment paper.
Peel 10-12 medium-large potatoes and place the potatoes in a bowl of cold water. Using a food processor fitted with the metal S-blade, process the onions until minced, about 6-8 seconds. Cut half the potatoes in chunks and add to the onions in the food processor bowl. Process until almost smooth. Remove the potatoes and onions from the food processor bowl and place in a large mixing bowl.
Attach the shredding blade to the food processor bowl. Push the remaining whole potatoes (you can cut them if they don’t fit) through the feed tube, grating the rest of the potatoes. Combine with the finely processed potatoes and onions.
Fit the empty food processor bowl with the S-blade (no need to rinse out the bowl). Add the eggs, salt, pepper, and sugar and process for 3-4 seconds. Pour the mixture over the potatoes. Stir to combine well.
Place the 9X13-inch pan containing the oil, in the oven. Remove the pan from the oven when the oil sizzles (this should take about 5 minutes). Pour the potato kugel mixture into the preheated pan. Spoon some of the oil over the top of the kugel. Place the kugel pan on the prepared baking sheet (this prevents oil from spilling in the bottom of your oven and smoking) and return the pan to the oven. Immediately lower the temperature of the oven to 400 F. Bake the kugel uncovered for 50-60 minutes until it is a deep golden color on top. 
Crisp Golden Potato Kugel
Salty and savory with a subtle sweetness from the generous addition of onions, this kugel is crispy on the outside and soft and creamy in the middle.
Ingredients
- 1/2 cup vegetable oil
- 10-12 medium-large potatoes
- 2 medium onions, quartered
- 1 tablespoon salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons sugar
- 5 large eggs
Instructions
Preheat the oven to 425 F. Place the oil into a 9X13-inch baking pan. Set the pan aside. Line a large baking sheet with parchment paper.
Peel 10-12 medium-large potatoes and place the potatoes in a bowl of cold water.
Using a food processor fitted with the metal S-blade, process the onions until minced, about 6-8 seconds. Cut half of the potatoes in chunks and add to the onions in the food processor bowl. Process until almost smooth. Remove the potatoes and onions from the food processor bowl and place in a large mixing bowl.
Attach the shredding blade to the food processor bowl. Push the remaining whole potatoes (you can cut them if they don't fit) through the feed tube, grating the rest of the potatoes. Combine with the finely processed potatoes and onions.
Fit the empty food processor bowl with the S-blade (no need to rinse out the bowl). Add the eggs, salt, pepper, and sugar and process for 3-4 seconds. Pour the mixture over the potatoes. Stir to combine well.
Place the 9X13-inch pan containing the oil, in the oven. Remove the pan from the oven when the oil sizzles (this should take about 5 minutes). Pour the potato kugel mixture into the preheated pan. Spoon some of the oil over the top of the kugel. Place the kugel pan on the prepared baking sheet (this prevents oil from spilling in the bottom of your oven and smoking) and return the pan to the oven. Immediately lower the temperature of the oven to 400 F. Bake the kugel uncovered for 50-60 minutes until it is a deep golden color on top.
Notes
Adapted from Kosher by Design by Susie Fishbein and reprinted here with permission of the copyright holders, ArtScroll / Mesorah Publications, Ltd.
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