Best 3 Old Fashioned Potato Kugel Recipes
Explore the depths of culinary history with our exploration of old fashioned potato kugel, a dish steeped in tradition and brimming with heartwarming flavors. Embark on a journey through time as we delve into the origins of this beloved recipe, tracing its roots back to Eastern European kitchens where it was meticulously crafted and cherished. Delight in its versatility, as it can be prepared in myriad ways, each region boasting its own unique twist. Whether you prefer the crispy, golden crust of a baked kugel or the comforting softness of a steamed variation, uncover the secrets behind achieving the perfect balance of textures and flavors.
Check out the recipes below so you can choose the best recipe for yourself!
OLD FASHIONED POTATO KUGEL
I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.
Provided by basg101
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
- Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
- Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g
CLASSIC KUGEL (PASSOVER)
From a newspaper article called Crossing Delancy: Food and History by Judith Segal. This is what was printed before the recipe "Families which follow the tradition of not eating gebruks should substitute potato flour for the matzoh during passover. A potato kugel may be "parve," containing neither milk nor meat. If it is being prepared specifically for a meat meal, however, rendered chicken fat may replace the vegetable oil. Because poor families could not afford many eggs, the old-fashioned potato kugels were heavier, leaden, due to fewer eggs (a function of cost) and no baking powder. The new, modern, kugels are lighter, creamier, more custardy and souffle-like, the result of using more eggs and adding baking powder."
Provided by Oolala
Categories Potato
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Peel potatoes and grate them into ice water.
- If grating with a food processor, cut the potatoes into large chunks befroe adding to the porcessor bowl, and transfer them after processing them, into ice water.
- Peel and grate the onion and set aside.
- Break the eggs separately and inspect for blood spots, discarding any spotted ones.
- Separate the yolks and whites and set aside.
- Place the grated potatoes in a fine colander and wring them out, holding them in either paper or linen dish towels.
- Squeeze very firmly and when the pieces are damp and almost dry, put the potatoes into a large mixing bowl.
- Add the grated onion to the bowl.
- Thoroughly grease a 2 quart baking dish with oil, margarine or chicken fat.
- Beat the egg yolks and add the yolk to the potatoes and onions; mix well.
- Add the matzoh meal, the baking powder, the salt and pepper, and the oil to the potato mixture; mix thoroughly.
- Beat the egg whites separately with a cake mixer or egg beater; the fluffier the better.
- Carefully fold the egg whites into the potato mixture and transfer to the greased baking dish and bake for 45-60 minutes, until golden brown on top.
Nutrition Facts : Calories 138.2, Fat 5.9, SaturatedFat 1, Cholesterol 52.9, Sodium 245.6, Carbohydrate 18.5, Fiber 1.6, Sugar 1.3, Protein 3.3
BEST POTATO KUGEL EVER
Once you try this recipe, you will never want any other one! This is my mothers recipe and every Shabbos, our neighbors stop by for their special Shabbos treat!
Provided by yjbublick
Categories Vegetable
Time 11h20m
Yield 1 9x13 inch pan, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Pour oil into a 9x13 inch pan.
- Peel and wash potatoes well.
- Hand grate the potatoes and onion (you can use a food processor, but we like how it tastes better when it is hand grated).
- Add the eggs and seasonings and mix well.
- Pour in most of the hot oil and mix.
- Pour potato mixture into hot pan.
- Bake at 350 F for 1-1/2 to 2 hours. (Depending if you like it mushy or well done--bake longer if you like well done).
Tips:
- Choose the right potatoes: Russet potatoes are the best choice for potato kugel because they are starchy and hold their shape well. You can also use Yukon Gold potatoes, but they will result in a softer kugel.
- Shred the potatoes finely: This will help them cook evenly and create a smooth texture. You can use a food processor or a box grater to shred the potatoes.
- Season the potatoes well: Salt, pepper, and onion powder are all essential seasonings for potato kugel. You can also add other seasonings, such as garlic powder, paprika, or caraway seeds.
- Use a cast iron skillet: A cast iron skillet is the best choice for cooking potato kugel because it distributes heat evenly and creates a crispy crust.
- Cook the potato kugel until it is golden brown: This will ensure that it is cooked through and has a delicious flavor.
Conclusion:
Potato kugel is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover potatoes, and it can be served as a main course or a side dish. With its crispy crust and fluffy interior, potato kugel is sure to be a hit with everyone who tries it. So next time you are looking for a new and exciting way to cook potatoes, give potato kugel a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love