Potato Kugel for Passover (Even If You Don’t Celebrate!)

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.

Chop a fresh bunch of parsley.

Peel the skin off 4 lbs of russet potatoes and place them in cold water to prevent browning.

Cut the potatoes into thirds and use the grating attachment of a food processor to shred them.

Transfer the shredded potatoes to a bowl of cold water to prevent browning.

Chop 2 large onions into quarters and use the food processor to grate the onions.

Transfer the shredded onion to a bowl lined with cheesecloth.

Crack and add 4 eggs to a large mixing bowl.

Add 2 teaspoons of salt, 1 teaspoon of black pepper, and 1/4 cup of fresh chopped parsley to the eggs.

Whisk the eggs with the seasonings until combined.

Measure out 1/3 cup of vegetable oil and pour about half into a 9x13 inch glass baking dish, spreading the oil across the pan.

Preheat the oiled dish in the oven at 375°F while preparing the rest of the kugel.

Transfer all the soaked potato shreds to the shredded onion in the cheesecloth.

Tie the cheesecloth together and drain and squeeze as much liquid as possible out of the potato and onions.

Add the shredded potato and onion to the egg mixture, followed by 1/3 cup of potato starch.

Use your hands to fully incorporate the eggs, potatoes, onions, and starch until combined.

Carefully remove the preheated baking dish from the oven, being careful not to splatter the oil.

Add the potato kugel mixture to the hot dish; the oil should sizzle when the mixture is added.

Gently spread the kugel smooth across the top without pressing down.

Pour the remaining half of the oil over the top of the kugel.

Bake the potato kugel in the oven at 375°F for 75 to 80 minutes until crisp and lightly browned.

Remove the potato kugel from the oven and allow to rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens