Potato kugel is one of the classic Shabbat dishes. And it seems everyone (and their Bubbe) has a home recipe for it. So... here’s mine! It’s simple, delicious and can be made in advance. This is one of the dishes that I always have made up in my freezer. You never know when you’ll need to pull out a kugel for guests. Potato kugel can withstand very long cooking times in the oven or on a warmer.I tend to stock my freezer up with Potato Kugels, especially before a yom tov. One of the greatest things I discovered is what I call "golden kugel." You make this recipe, but use yukon gold potatoes instead of russet potatoes. The kugel will come out a more yellowish shade and it has an awesome flavor. My family loves golden kugel and now often requests it specifically!
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Beat together Eggs, Olive Oil, Kosher Salt and Black Pepper in a large bowl, Set Aside.
After the egg mixture is ready, peel the potatoes, and rinse the peeled potatoes under cold water (to prevent browning). Immediately, quarter the potatoes and put them into the bowl of your food processor along with the onion chunks.
Run the food processor until the potatoes and onions are the desired texture, anywhere from small bits to potato mush. Immediately, dump the potato onion mixture into the eggs.
Combine by hand until the mixture is uniform in color. Pour the mixture into the prepared pan.
Bake at 350 for 90 minutes ahead of time, then refrigerate (or freeze*). Reheat for 30 minutes before serving (or an hour if frozen). If you are not making in advance, then bake for 2 straight hours before serving. For overnight kugel, bake only one hour, then reduce heat to 200 overnight.
*HACK- you can have an overnight-style look and texture by baking for 2 hours, freezing, then warming again for an hour and a half.
Potato kugel is one of the classic Shabbat dishes. And it seems everyone (and their Bubbe) has a home recipe for it. So... here’s mine! It’s simple, delicious and can be made in advance. This is one of the dishes that I always have made up in my freezer.
Beat together Eggs, Olive Oil, Kosher Salt and Black Pepper in a large bowl, Set Aside.
After the egg mixture is ready, peel the potatoes, and rinse the peeled potatoes under cold water (to prevent browning). Immediately, quarter the potatoes and put them into the bowl of your food processor along with the onion chunks.
Run the food processor until the potatoes and onions are the desired texture, anywhere from small bits to potato mush. Immediately, dump the potato onion mixture into the eggs.
Combine by hand until the mixture is uniform in color. Pour the mixture into the prepared pan.
Bake at 350 for 90 minutes ahead of time, then refrigerate (or freeze*). Reheat for 30 minutes before serving (or an hour if frozen). If you are not making in advance, then bake for 2 straight hours before serving. For overnight kugel, bake only one hour, then reduce heat to 200 overnight.
Notes
*HACK- you can have an overnight-style look and texture by baking for 2 hours, freezing, then warming again for an hour and a half.
Beat the eggs in a large bowl. Grate the potatoes into the eggs and stir to coat the potatoes with the egg to keep the potatoes from turning brown. Add the grated onion, potato starch, salt, white pepper and garlic powder.Mix well.
Kugel reheats exceptionally well in a warm oven. It keeps in the fridge for up to 4 days, and much longer (months, even) in the freezer. I like to defrost it in the fridge before rewarming it in an oven.
Potato kugel is a staple Shabbat and holiday dish in Eastern European (Ashkenazi) Jewish cooking. It's sometimes called potato pudding, as kugel is Yiddish for pudding.
Potato kugel keeps well in the refrigerator for four to five days, as long as it's covered. You can eat a cold slice right out of the fridge, or reheat it in a 350 F oven, uncovered so the top can crisp, until hot. Kugel will also freeze well.
After peeled or grated potatoes are exposed to air they will begin to turn gray or brown. This appearance can be off-putting, but the good news is that the quality of the potato isn't compromised. This is a harmless natural reaction and it is perfectly fine to cook and eat potatoes even if they have turned gray.
Once it's baked, a kugel needs to cool, otherwise it will fall apart when slicing. Give it at least an hour to cool and set up, then slice and serve it warm or at room temperature.
While you can use the small shredder blade, if you don't like a stringy kugel, there is also the option of using the S-blade. The second recipe here is my S-blade version, which I sometimes make when I want a slightly different kugel.
Kugels are a mainstay of festive meals in Ashkenazi Jewish homes, particularly on the Jewish Sabbath and other Jewish holidays or at a tish. Some Hasidic Jews believe that eating kugel on the Jewish Sabbath brings special spiritual blessings, particularly if that kugel was served on the table of a Hasidic Rebbe.
Lighter than a kugel, but more dense than a bread, potatonik mixes raw potatoes with flour and yeast for this hybrid starch base. Polish or Hungarian in origin, Yapchik is a more classic potato kugel, but with a delicious surprise inside.
The name of the dish comes from the Yiddish word kugel meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round balls of dough that were placed in the center of the cholent, a traditional Shabbat stew, to cook alongside it and absorb its flavors for its later use as a side dish ...
The kugel reheats extremely well in a 350°F oven, uncovered so the top can crisp up additionally. Reheating time depends on the size of the piece being reheated, and at what temperature the kugel is when going into the oven.
Do You Eat Noodle Kugel Hot or Cold? While noodle kugel should be removed from the oven and cooled for at least 30 minutes after baking, it can be eaten at any temperature. Eaten warm, when just set, noodle kugel's texture is more akin to a baked mac and cheese (the extra-crunchy noodles on top might be the best part.)
A standard 5-pound bag of potatoes can contain anywhere from 10 to 15 medium-sized potatoes, while a smaller 2-pound bag might contain 5 to 7 potatoes. Some retailers may also sell potatoes in larger 10-pound or 20-pound bags.
Store the water-covered potatoes in a bowl in the refrigerator until you're ready to use them, up to one day in advance. For a little extra insurance, add something acidic to the water, such as a splash of vinegar or fresh lemon juice. This will help slow the oxidation process even more.
Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues. Use one teaspoon to a half gallon of water to get all the anti-browning impact with no noticeable flavor changes.
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