Description
A traditional Jewish potato kugel made with grated starchy potatoes, caramelized onions, and seasoned with garlic powder and parsley. This crispy and golden baked dish is perfect as a comforting side or main accompaniment, showcasing simple ingredients with rich flavors cooked to perfection in the oven.
Ingredients
Scale
Fats and Oils
- 6 tbsp rapeseed or sunflower oil, or schmaltz (chicken fat), plus extra for greasing
Vegetables
- 2 medium onions
- 900g starchy potatoes (such as Maris Piper), peeled
- small handful of parsley, finely chopped
Other Ingredients
- 1 egg, lightly beaten
- 1 tsp garlic powder
- 2 tsp salt
- Black pepper, to season
Instructions
- Prepare the baking dish and onions: Lightly oil a roughly 20cm square or circular oven dish or tin to prevent sticking. Halve the onions through the stem and root, peel them, trim the tops, and coarsely grate using the large holes of a box grater or the grater insert of a food processor.
- Cook the onions: Heat 2 tbsp of the oil or schmaltz in a large frying pan over medium heat. Fry the grated onions until they turn lightly golden and soften. Transfer the cooked onions into a large mixing bowl, along with any remaining fat from the pan.
- Grate and prepare the potatoes: Grate the peeled potatoes using a box grater. Transfer the grated potatoes onto a clean tea towel and squeeze out as much water as possible over a large bowl or jug. If the white starch separates and settles at the bottom, drain off the water but reserve the starch for use in the mixture.
- Mix ingredients: Preheat the oven to 200°C (180°C fan/gas mark 6). Add the grated potatoes, reserved starch, cooked onions, 3 tbsp of oil, the lightly beaten egg, 2 tsp salt, garlic powder, and freshly ground black pepper to the mixing bowl. Stir thoroughly to combine all ingredients evenly.
- Assemble and bake: Spoon the potato mixture into the oiled baking dish, pressing down lightly to compact it. Brush the surface with the remaining oil or schmaltz to encourage crispness. Bake in the preheated oven for 45 minutes to 1 hour until the top is golden brown and crisp, and the center is soft when pierced with a knife.
- Garnish and serve: Once baked, remove the kugel from the oven and scatter the finely chopped parsley over the top. Serve hot as a delicious side or main dish.
Notes
- Using starchy potatoes like Maris Piper ensures a fluffy, cohesive texture.
- Pressing out excess water from the potatoes is crucial for a crispy top and preventing sogginess.
- Schmaltz adds traditional flavor but can be substituted with vegetable oil for a vegetarian option.
- Adjust seasoning to taste, and add black pepper according to your preference.
- Allow the kugel to cool slightly before cutting for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 45-60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
Keywords: potato kugel, Jewish cuisine, baked potato dish, traditional kugel, crispy potato casserole, kosher potato recipe
