Best Potato Kugel Recipe - Jamie Geller

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.

Preheat the oven to 425°F (218°C).

Oil a glass pan to get a crunchy bottom.

Prepare a bowl of cold water to keep peeled potatoes from browning.

Peel the red skinned potatoes and place them in the cold water.

Slice the potatoes lengthwise to fit into the food processor.

Slice the onion and rinse it thoroughly for kosher reasons.

Process the onion in the food processor first to avoid browning, then add the potatoes.

Add the eggs and 3/4 cup of hot olive oil to the mixture and combine quickly.

Pour the mixture into the hot oiled glass pan and flatten it out.

Bake in the oven for about 1 hour until the top is golden brown and crunchy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens