Shalom Bayit Kugel Potato Kugel
Say hello to comfort food perfection with the Shalom Bayit Potato Kugel, a crispy, golden-brown delight that brings traditional Jewish flavors to your table. Made with simple, pantry-friendly ingredients like russet potatoes, onion, and eggs, this kugel is elevated by the secret to its irresistible crunch: squeezing out excess moisture from the potatoes and baking the mixture in hot oil. A touch of garlic powder and black pepper enhances the savory flavor, while the golden crust and fluffy interior make each bite unforgettable. Easy to prepare in just 20 minutes of prep time and perfect for feeding a crowd, this dish is a versatile side that pairs beautifully with festive meals or casual gatherings. Bake it to perfection, slice it into squares, and serve warm or at room temperature for a traditional dish that’s as heartwarming as it is satisfying.
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Recipe Information
Ingredients
- 5 large Russet potatoes
- 1 large Yellow onion
- 4 large Eggs
- 3 tablespoons All-purpose flour
- 2 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 0.5 cups Vegetable oil
Instructions
Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish generously with vegetable oil.
Peel the potatoes and onion, then grate them using a food processor or a box grater, transferring them to a large mixing bowl as you go.
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth, and squeeze out as much liquid as possible to ensure a crispy kugel.
In a separate large bowl, beat the eggs until frothy. Add the flour, salt, black pepper, and garlic powder. Mix until evenly combined.
Stir the grated and drained potato-onion mixture into the egg mixture, making sure everything is well coated with the batter.
Heat the vegetable oil in the prepared baking dish in the preheated oven for about 5 minutes, until the oil is hot but not smoking.
Carefully pour the potato mixture into the hot baking dish, smoothing it out into an even layer. The hot oil will help create a crispy bottom and edges.
Bake the kugel for 60 minutes, or until the top is deep golden brown and crisp. If desired, you can broil it for the last 2-3 minutes to enhance the crust.
Remove from the oven and allow the kugel to cool for 10 minutes before slicing into squares or wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 5219 mg | 227% | |
| Total Carbohydrate | 364.2 g | 132% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 24.6 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 379 mg | 29% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 8949 mg | 190% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
