Potato Kugel

With its crunchy crust and a creamy inside, this colorful savory dish makes a splendid accompaniment.

Vegetarian. Hands-on time: 20 mins. Total time: 1 hour 15 mins.

Contributed by Moira Adams (September 2011).

Potato Kugel

Photo © Veg World

A kugel is a type of baked pudding, popular in the Ashkenazi Jewish community, where it's eaten on Shabbat (the Sabbath) and Yom Tov (holidays). A sweet kugel is often served for dessert, but this savory version, made with potato and carrots, makes a delicious main course accompaniment.

The quantities given here will make three to four generous portions. Any leftovers will keep for a few days and can then be fried or microwaved.



Oven: Pre-heat to 425F (220C)

Start by peeling the potatoes, carrots and onions, and shredding these either in a food processor or by hand with a grater. (Deal with the potatoes last to avoid them discoloring while you are preparing the carrots and onion.)

Beat the eggs and add these to the shredded vegetables.

Add the matzo meal or flour and the baking powder. Mix thoroughly.

Place the oil in a roasting tin or oven-proof casserole dish. Put it in the pre-heated oven for two or three minutes.

Add the vegetable mixture to the tin. Press down, then turn it over so that the oil makes contact with all sides of the mixture.

Bake for 50 minutes, or until the kugel is golden brown.

Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.