Potato Kugel (Classic Jewish Comfort Dish)

 

Ingredients:

• 6 medium potatoes (peeled & grated)
• 1 small onion (grated)
• 3 eggs
• ⅓ cup vegetable oil
• 3 tablespoons flour (or matzo meal)
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Preheat oven to 200°C (400°F).
2. Place oil in a baking dish and heat it in the oven for 5–10 minutes (this helps create a crispy crust).
3. Grate the potatoes and onion, then squeeze out excess liquid using a clean towel.
4. In a bowl, mix potatoes, onion, eggs, flour, salt, and pepper.
5. Carefully pour the hot oil into the mixture and stir (this step gives that signature crispiness).
6. Transfer everything back into the hot baking dish.
7. Bake for 50–60 minutes until golden brown and crispy on top.

Tips:

• The more you squeeze out moisture, the crispier it gets.
• Use a metal or glass pan for best browning.
• Let it rest 10–15 minutes before cutting—it holds better.

Texture Goal:

• Top = crispy & golden
• Inside = soft, moist, and flavorful