Potato Kugel
6 servings
60 minutes
Potato kugel is a traditional Jewish dish that brings warmth and comfort to family dinners. Its history dates back centuries when Jewish housewives prepared it for the Sabbath table. The main ingredient, potato, gives the casserole tenderness and rich flavor, while onion and spices add zest. Baked to a golden crust, it becomes crispy on the outside and soft on the inside. Potato kugel can be served as a standalone dish or as a side to meat and fish. Its aroma filled with notes of roasted onion and seasonings provides a sense of comfort. It is perfect for family dinners and festive meals, and its simple ingredients make it accessible to everyone.
1
Grate the peeled potatoes on a medium grater. Place in a bowl, mix with flour, add a beaten egg, salt, and pepper. Add finely chopped onion and 6 tablespoons of vegetable oil.
- Potato: 2 kg
- Wheat flour: 8 tablespoons
- Chicken egg: 2 pieces
- Salt: 2 teaspoons
- Ground black pepper: to taste
- Onion: 4 pieces
- Vegetable oil: 120 ml
2
Preheat the oven to 200 degrees. Pour the remaining 2 tablespoons of oil into the baking dish. Wait for the oil to heat up, then spread the potato mixture evenly in the dish. Drizzle hot oil on top — the casserole will have a crispy crust.
- Vegetable oil: 120 ml
3
Bake for 50 minutes until cooked and golden brown. Serve immediately, cut into pieces.
