Potato Kugel Recipe

My family makes potato kugel—a dish widespread in Ashkenazi Jewish delicacies—all through Passover. By means of the springtime trip, we feast on meals like matzo and matzo ball soup, celebrating the exodus from Egypt. The phrase kugel means “pudding” in Yiddish, and the dish shall be savory or sweet, traditionally made with each potatoes or noodles.

The proper potato kugel should be crispy and crunchy on the floor, with a fluffy, creamy filling on the inside, like an infinite potato latke that you just slice, share, and experience alongside your main dishes (like beef brisket).

Because of this recipe is dairy-free, it is thought-about “pareve,” which implies it could be eaten with each a meat or dairy meal. And in addition you don’t have to order it for Passover—make it anytime the mood strikes.

The Best Potatoes for Kugel

Russet potatoes are the simplest potato for making kugel—their extreme starch content material materials helps create a light-weight and fluffy dish that turns into golden brown and crispy when baked. Whether or not or not you choose to peel your potatoes or not is your choice. I sometimes skip that step to keep away from losing time and cut back my meals waste.

The Trick for Crispy Kugel

The essential factor to the right kugel is preheating the baking dish to ensure crispy edges. I moreover want to soak my grated potatoes in ice-cold water to remove any further starches, then wring or squeeze out the liquid. This prevents a gummy kugel.

What Is Potato Starch?

Potato starch is constituted of the naturally occurring starch in potatoes. It’s a high-quality, powdered substance that is good for thickening and binding. It is not the equivalent as potato flour nevertheless does work equally to cornstarch. Uncover potato starch throughout the flour aisle of your grocery retailer, typically correct beside the cornstarch. It’s key on this recipe as a result of it helps bind the kugel collectively with out imparting any style.

Easy Variations

• Want a cheesy twist? Add 1/2 cup grated Parmesan cheese to the potatoes.
• Can’t uncover matzo meal? Substitute equal portions of all-purpose flour as a substitute—it gained’t be acceptable for Passover, nevertheless good for the rest of the yr.
• Get vibrant! Add a grated carrot, or change a potato with an orange sweet potato.

Learn the way to Make It Ahead

Potato kugel shall be prepared upfront. As quickly as cooked and cooled, cowl it with plastic wrap and retailer throughout the fridge for as a lot as 4 days. Reheat in a 350°F oven until warmed via throughout the coronary heart and re-crisped.

You may too freeze kugel. Wrap in plastic wrap after which foil and retailer for as a lot as 3 months. Reheat at 250°F for 1 1/2 to 2 hours, or defrost throughout the fridge and reheat using the instructions above.

Further Passover Favorites

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