The potato kugel, a beloved Ashkenazi Jewish dish, has its roots in Eastern Europe. As Jewish communities migrated across Europe in the 18th and 19th centuries, they incorporated local ingredients into their culinary traditions, including potatoes, which had become a staple crop in the region. Potatoes were affordable, readily available, and could be stored for extended periods, making them a practical addition to Jewish dishes. Potato kugel quickly became a cherished comfort food among Ashkenazi Jews, especially for the Sabbath and holidays. Its simple ingredients and hearty nature made it a popular choice for feeding large families and congregations, solidifying its place as a traditional and beloved Jewish dish.
- 6 large russet potatoes, peeled
- 1 large onion
- 4 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup vegetable oil
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with vegetable oil.
- Grate the peeled potatoes and onion using the coarse side of a box grater or in a food processor. Squeeze out any excess moisture from the grated mixture.
- In a large bowl, beat the eggs and then mix in the grated potato and onion.
- Stir in the flour, baking powder, salt, and black pepper until well combined.
- Pour the mixture into the greased baking dish and spread it out evenly.
- Drizzle the vegetable oil over the top of the kugel, making sure to cover the entire surface.
- Bake the kugel in the preheated oven for about 1 hour or until the top is golden brown and crispy, and the inside is cooked through.
- Let the kugel cool for a few minutes before slicing and serving.
This is a classic recipe for Shabbos as it is easy to reheat on a hot plate, but it’s just as fantastic throughout the week.