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Crispy and Creamy Potato Kugel
Ave. Rating is 3 (1 ratings) Add Your Comments and Ratings

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Of all the potato kugels I make, this is one of my favorites and it freezes very well too. Crispy on the outside and creamy on the inside, a recipe for potato kugel mavens!

Serves: 12

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Ashkenazi Parve Side Dish

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6 large potatoes peeled (ex: Idaho )
1 large onion diced
1 large onion quartered
some oil to fry onion
4 large eggs fork beaten
2 tsp salt
black pepper to taste
another 5 Tbs oil ( I like olive )
1/4 cup potato starch
1 cup boiling water
another 1/4 cup oil


  1. Preheat oven to 500F
  2. Saute in some oil the diced onion until caramelized and golden.
  3. Meanwhile grate potatoes using the smallest hole in the grater or disc in the food processor.
  4. Squeeze out as much liquid as you can from the potatoes and place potatoes in a large bowl.
  5. Process the quartered onion with the same size grater etc and place onion and juices into bowl with potatoes.
  6. Stir in the eggs, 5 tbs oil, salt pepper and caramelized onions.
  7. Sprinkle potato starch on top.
  8. Pour boiling water over the starch and mix thoroughly.
  9. Place 1/4 cup oil in a 9 x 13 pan and heat in the oven for a minute; do not let burn.
  10. Carefully pour mixture into hot pan and bake for 20 minutes.
  11. After 20 minutes reduce heat to 400F abd bake for 40 minutes or top is deep golden brown

Reader Comments

Nurlailah says...
Rating is 3

Passover recipes tend to enimilate dairy (butter) so that you can serve the kugel with meat and keep Kosher. Butter and margarine have fairly different consistencies, so I might use a mix of butter and vegetable oil rather than swapping in butter completely. If you try the substitution, let us know how it turns out!
Dec 2, 2015 (report abuse)



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