Entree: Poland – Polish Jewish Cuisine – Potato Kugel (Baked savory potato and onion casserole)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 6 large russet potatoes, peeled (about 2 lb / 900 g)
- 2 large onions, peeled (about 10 oz / 280 g)
- 4 large eggs, approx. 7 oz (200 g)
- 3 tbsp (45 ml) vegetable oil, plus 2 tbsp (30 ml) for pan
- 2 tbsp (30 g) matzo meal or all-purpose flour (30 g)
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 tsp (1 g) baking powder (optional, for lighter texture)
- 1/4 cup (60 ml) vegetable oil or schmaltz for the pan (if using schmaltz, approx. 60 g)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with 2 tbsp (30 ml) oil.
2. Grate the potatoes and onions on the large holes of a box grater or in a food processor. Transfer to a clean kitchen towel and squeeze out as much liquid as possible; reserve a few tablespoons of the drained potato starch and allow it to settle, then pour off excess water leaving the starch.
3. In a large bowl, combine the drained grated potatoes and onions, eggs, 3 tbsp (45 ml) oil, matzo meal or flour, reserved potato starch (if any), salt, pepper, and baking powder if using. Mix until evenly combined.
4. Transfer the mixture to the prepared baking dish and smooth the top. Drizzle a little additional oil over the surface.
5. Bake for 50–65 minutes, until the top is golden brown and a knife inserted in the center comes out clean. For an extra-crisp top, broil for 2–4 minutes at the end, watching carefully.
6. Let rest 10 minutes before slicing and serving. Serve hot with sour cream or applesauce if desired.