Potato Kugel


Potato Kugel


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Potato Kugel

By Aviva Goldstein

Kugels seem to be another way of adding specialness to a Shabbat or Yom Tov meal. Kugel is not a main dish, but if made correctly it enhances your main dish. I use it frequently Shabbat by day. We serve the traditional cholent, and even thoughthere are potatoes in it, never the less, a tasty potato kugel is always welcomed by my guests and regular family members.


  • 2 kilograms (approx. 4.5 lbs) of potatoes (please weigh them!)
  • 4 onions
  • 6 eggs
  • 1 cup flour
  • 1 cup oil
  • 1 1/2 teaspoons of salt
  • 1 teaspoon baking powder
  • Pinch of pepper


It is important that this recipe is done with out pauses in between. First warm your oven up to 350° F. Grate the potatoes and onions. Warm up the oil and when the oil is hot, pour it over the grated potatoes and onions. Mix well.

Next, add the eggs. Again mix well.

Add the flour and mix again.

Add the salt, pepper, and baking soda and mix well.

Pour the mixture into a baking dish and bake for about 50 minutes, or until the top turns brown.

It tastes great warm, but can also be served cold judging by the fact that my children seem to love eating it erev Shabbat as they prowl the kitchen for something to snack on before the Shabbat begins.

As I mentioned above, I generally serve it warm with the Shabbat cholent, but it compliments all meals.



from the November 2003 Edition of the Jewish Magazine




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