I love potato kugel! I am not sure that my family does, but I do!! I like to make this throughout the year!
This potato kugel is simple & straight forward… there isn’t any extras in it. Just potatoes, onions & eggs
The recipe is from an old cookbook I have called The Spice and Spirit of Kosher Passover Cooking by the Lubavitch Women’s Organization published in 1981. The recipe was submitted to the cookbook by Leah Bravda, so I thank her for the recipe!
My sister-in-law gave it to me. When Murray & I first got married I was really a novice in the kitchen so this book was a great asset to me!
I double the recipe when I am having a lot of people at my table & bake it in a huge pyrex baking dish. I will give you the recipe as it is written which i baked in a 9×13 dish. I didn’t take pictures of the ingredients or method since it was different in quantity to the recipe….
It freezes well …. let the kugel cool then cut it into serving pieces, then you can freeze it. I take it out of the freezer the day before serving it & put it into the fridge. Then reheat it covered… I like it reheated as the edges get just a bit crispier…. & I love to eat it with a bit of turkey pan juices over it or some of the sauce from my sifters sweet & sour meatballs. YUM
Here is the recipe
12 potatoes, I use russet potatoes
1 large onion
2 tsp salt
oil for the pan
Grease a 9 x 13 baking dish
- Peel & grate the potatoes, drain them & put them into a big bowl
- Grate the onion & add to the potatoes, mix them through so the onions distributed amongst the potato
- Beat the eggs
- Mix the salt into the eggs
- Pour the eggs & salt over the potato & onion mixture
- Mix really well
- Pour this into the greased baking dish
- Bake in a 350f oven for 1 1/2 hours… or until it is brown around the edges & done!