Kugel

Cookinero 6 Mar 2025

Every country in the world has its own traditional dish. Kugel can rightfully be called a popular representative of Jewish cuisine. This dish is based on affordable products that are found in every kitchen. Kugel can be compared to the potato casserole we are accustomed to.

How to cook Kugel

Step 1

Kugel

Grate the potatoes and onions on a coarse grater.

Step 2

Kugel

Place the potatoes, onions and eggs in a bowl. Season the ingredients with salt and pepper to taste.

Step 3

Kugel

Mix the ingredients in a bowl and pour the kugel into a baking dish.

Step 4

Kugel

Place the pan in a preheated oven and bake the potato kugel at 180 degrees for about 60 minutes until golden brown on top and soft inside.

Step 5

Kugel

Top your potato kugel with fresh herbs or sour cream. Enjoy!

Kugel - FAQ About Ingredients, Baking Time and Storage

Yes, sweet potatoes can be used for a slightly sweeter flavor and added nutrients. Adjust baking time as needed, as sweet potatoes may cook faster.
Leftover kugel keeps well in an airtight container for 3-4 days in the refrigerator. Reheat in the oven or microwave before serving.
Yes, this potato kugel is vegetarian as written. For a vegan version, skip the eggs and sour cream topping, using flax eggs and vegan sour cream instead.
Absolutely! Wrap cooled kugel tightly in foil or plastic, then freeze for up to 3 months. Thaw overnight in the fridge before reheating in a 350°F oven until warmed through.
For extra crispness, bake in a well-greased metal pan rather than glass, and make sure your oven is fully preheated before baking.
Yes, divide the mixture into greased muffin tins for single servings. Reduce baking time to 30-40 minutes and check for doneness.
Fresh chives, dill, or parsley all pair beautifully. For a heartier option, try crispy fried onions or sautéed mushrooms.
After grating, squeeze excess moisture from the potatoes and onions using a clean kitchen towel. This helps prevent a soggy texture.
Certainly! Grated zucchini, carrots, or parsnips blend well. Just be sure to squeeze out excess moisture from watery vegetables.

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