Classic Potato Kugel

Growing up, potato kugel– a baked, potato pudding– was a standard carb served with roast chicken on Friday nights. I post this recipe now with the suggestion that it might be a creative alternative to mashed or roast potatoes at a Thanksgiving dinner. A sweet potato variety would also be seasonally appropriate. I have a running argument with a non-Jewish friend, also of Eastern European descent, about what a potato kugel should be, how fine the potatoes should be grated, etc. It’s one of those family foods people tend to have strong opinions about, so this is just a very simple, unadulterated version that is probably close to what most people who know kugel remember.

Potato Kugel

Servings: 12-16


  • 4-6 medium sized baking potatoes
  • 3 large eggs
  • 1/2 a large white onion (grated)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon black pepper
  • 1 1/2 teaspoons salt
  • 1/3 cup flour
  • 5 tablespoon butter (melted)


Preheat the oven to 350, and grease a medium-sized baking dish. Wash and peel potatoes, and grate however you like, coarse or fine, into a bowl. Drain for a good 5-10 minutes to get rid of excess water.

Meanwhile grate half an onion into a bowl. Add eggs, flour, baking soda, salt, pepper and mix. Add grated potato, plus melted butter and shape into the baking dish.

Bake for about an hour and the dish is puffed and brown on top. Cut into squares to serve.