Entree: Russia – Russian Jewish Cuisine – Картофельный кугель ➤ Kartofel'nyy kugel (Baked grated potato and onion casserole traditionally served in Jewish households)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Additional 15 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled and coarsely grated (about 4 medium)
- 1 large onion, coarsely grated (about 8 oz / 225 g)
- 4 large eggs, about 7 oz (200 g) total
- 3 tbsp (30 g) matzo meal
- 1 tsp (6 g) fine salt, plus more for seasoning
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) vegetable oil, plus 1 tbsp (15 ml) for onion sauté
- 2 tbsp (30 ml) neutral oil or schmaltz (chicken fat) for the pan
- 1/2 tsp (2 g) baking powder (optional; for lighter texture)
- Fresh chives or parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with 2 tbsp (30 ml) oil or schmaltz.
2. Squeeze excess liquid from the grated potatoes by placing them in a clean kitchen towel and wringing over the sink. Reserve the potato liquid and let it settle briefly; you can pour off the thin watery top and keep a tablespoonful of starchy sediment if desired.
3. Heat 1 tbsp (15 ml) oil in a small skillet over medium heat and lightly sauté the grated onion until translucent, about 3–4 minutes. Let cool slightly.
4. In a large bowl, beat the eggs, then stir in the matzo meal, baking powder (if using), salt, and pepper. Add the grated potatoes, sautéed onion, and any reserved potato starch; mix thoroughly to combine.
5. Transfer the mixture to the prepared baking dish and smooth the top. Drizzle the remaining 1/4 cup (60 ml) oil evenly over the surface.
6. Bake uncovered for 55–70 minutes, or until the top is deeply golden brown and edges are crisp. A knife inserted in the center should come out mostly clean.
7. Let the kugel rest 10–15 minutes before slicing to set. Garnish with chopped chives or parsley if desired and serve warm.