Potato Kugel Recipe and tips

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.

Peel the potatoes.

Grate 4 potatoes with a fine grater.

Cut the remaining 5 potatoes and the onion into small pieces and blend them in a food processor with a steel blade.

Combine both mixtures in a big bowl.

Add 4 eggs, salt, and black pepper, and mix well.

Preheat the kugel pot (aluminum pot recommended).

Pour 1/2 cup of vegetable oil into the pot.

Lay 2 sheets of baking paper onto the oil to prevent sticking.

Heat the oil until the baking paper becomes just a little brown, indicating the oil is ready.

Pour the whole potato mixture slowly into the pot, ensuring it touches the sides to brown.

Keep the flame high for 5 minutes to make the outside crispy.

After 5 minutes, lower the flame and cook for 1 hour.

Remove the pot from the stove and let it cool completely before turning it over.

To turn it over, place a flat surface (like a pot cover or microwave plate) on top and flip it over.

Slip the kugel back into the pot and cook on high flame for 3 minutes, then lower the flame and cook for another 30 minutes.

For overnight storage, pour 1 cup of boiling water over the kugel, cover the pot, and let it sit overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens