Traditional Jewish Potato Kugel. Easy Potato Kugel Recipe by Always Yummy!

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats and flavor.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds a nutty taste.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is a lighter, vegetarian option.

Grate the potato coarsely and the onion finely. Lay into the colander fixed on a deep bowl or stockpot. Spoon the vegetables to drain extra liquid.

Whisk the eggs, salt, and ground black pepper until stiff and add the grated potato and onion, 2 tbsp of vegetable oil and mix well.

Brush the baking dish with 2 tbsp of vegetable oil and put the prepared stuff in it, smooth and cover evenly with 2 tbsp of vegetable oil.

Preheat oven to 350°F | 180°C and bake the potato kugel for 50 minutes.

Serve the kugel hot with sour cream, greens and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens