OLD FASHIONED POTATO KUGEL
I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.
Provided by basg101
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
- Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
- Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g
POTATO KUGEL
Take a healthy hashbrown, plump it up with more potatoes and a few eggs, and slowly bake it for a couple hours and you'll get this potato kugel. Its crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen.
Provided by Francis Lam
Time 2h30m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
- Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
- Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
- Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO-APPLE KUGEL
Rediscover the age-old comfort of homemade savory pudding. Fontina cheese and Granny Smith apples enhance a classic potato kugel.
Categories hanukkah fontina thyme Pudding Potato-Apple Kugel apple Granny Smith
Yield 6
Number Of Ingredients 12
Steps:
- Make the pudding: Heat oven to 350 degrees F. Place the oil in a medium skillet over medium heat. Add the onions and cook for 7 minutes. Add sugar and cook for 2 more minutes. Add thyme and cook for 30 more seconds, transfer to a medium bowl, and let cool. Mix the eggs, Fontina, paprika, salt, and pepper in a large bowl. Grate the apple into the mixture and set aside. Grate the potatoes into a colander and squeeze out excess moisture. Add the cooled onion mixture and grated potatoes into the egg mixture and stir to combine.
- Bake the pudding: Lightly coat an 8-inch cake pan or six 6-ounce ramekins with butter. Set the pan or ramekins on a baking sheet and place in the oven for 10 minutes. Remove from the oven, place the potato mixture in the hot dish or divide among ramekins, top with the Parmesan cheese, and bake for 50 minutes.
Nutrition Facts : Calories 243 calories
SWEET POTATO AND APPLE KUGEL
I've looked at a number of sweet potato kugel recipes, and experimented with this one a few times until I was satisfied with it. The trick is to bake the kugel long enough so that the sweet potato softens properly without the top drying out and browning too much. I cover the kugel during the first 45 minutes of baking to prevent this. After you uncover it, it's important to baste the top every 5 to 10 minutes with melted butter.
Provided by Martha Rose Shulman
Categories dinner, casseroles, side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 375 degrees. Butter a 2-quart baking dish
- In a large mixing bowl, beat the eggs with salt to taste (I suggest about 1/2 teaspoon). Add the grated sweet potatoes and the apples. Pour the lime juice over the grated apples and sweet potatoes, then stir everything together. Combine the honey and 2 tablespoons of the melted butter and stir together, then toss with the sweet potato mixture and combine well
- Transfer the mixture to the prepared baking dish. Cover the dish tightly with foil and place in the oven. Bake 45 minutes. Remove the foil and brush the top of the kugel with melted butter. Return to the oven and bake for another 15 to 20 minutes or longer, brushing every 5 minutes with butter. The kugel is ready when the edges are browned, the top is browned in spots and the mixture is set. Remove from the heat and allow to cool for 10 to 15 minutes before serving
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 274 milligrams, Sugar 8 grams, TransFat 0 grams
POTATO KUGEL
Kugel is a traditional Jewish dish often served at holidays. At Passover, a savory potato kugel is most common-a noodle kugel isn't allowed because pasta isn't kosher for Passover. This recipe hits all the traditional notes using schmaltz (chicken fat) to cook the onions and a dairy-free egg custard to hold the kugel all together. But instead of shredding all the potatoes I use frozen shredded hash brown potatoes, which are a great shortcut when you've got a whole dinner to make!
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
- Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
- Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
- Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.
BEST POTATO KUGEL EVER
Once you try this recipe, you will never want any other one! This is my mothers recipe and every Shabbos, our neighbors stop by for their special Shabbos treat!
Provided by yjbublick
Categories Vegetable
Time 11h20m
Yield 1 9x13 inch pan, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Pour oil into a 9x13 inch pan.
- Peel and wash potatoes well.
- Hand grate the potatoes and onion (you can use a food processor, but we like how it tastes better when it is hand grated).
- Add the eggs and seasonings and mix well.
- Pour in most of the hot oil and mix.
- Pour potato mixture into hot pan.
- Bake at 350 F for 1-1/2 to 2 hours. (Depending if you like it mushy or well done--bake longer if you like well done).
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