Swiss Potato Kugel
Elevate your next family dinner or holiday gathering with this irresistible Swiss Potato Kugel, a savory twist on the classic kugel recipe! Packed with fluffy grated russet potatoes, sweet yellow onion, and melty Swiss cheese, this dish delivers comfort in every bite. A touch of nutmeg and freshly chopped parsley infuse a subtle depth of flavor, while a crispy golden crust adds the perfect textural contrast. This baked potato casserole comes together in just under 90 minutes, making it ideal for both weeknight indulgence and special celebrations. Serve it as a satisfying side dish or a vegetarian main, and don’t forget to garnish with a sprinkle of parsley for a fresh finish. Perfectly hearty, cheesy, and crowd-pleasing, this Swiss Potato Kugel is a must-try for fans of comforting potato dishes!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 large Yellow onion
- 1 cup (shredded) Swiss cheese
- 4 large Eggs
- 2 tablespoons All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons (chopped) Fresh parsley
- 3 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or cooking spray.
Peel the russet potatoes and grate them using a box grater or food processor. Place the grated potatoes in a large bowl of cold water to prevent browning.
Grate the yellow onion and set it aside.
Drain and squeeze excess water out of the grated potatoes using a clean kitchen towel or cheesecloth. Ensure the potatoes are as dry as possible.
In a large mixing bowl, combine the drained potatoes, grated onion, shredded Swiss cheese, and chopped parsley. Mix well.
In a separate medium bowl, whisk together the eggs, flour, baking powder, salt, black pepper, and ground nutmeg until fully incorporated.
Pour the egg mixture over the potato mixture and stir until thoroughly combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Drizzle the olive oil over the top to encourage crisping.
Bake in the preheated oven for 55-60 minutes, or until the kugel is golden brown and crispy on the top and edges.
Remove from the oven and let the kugel cool for 5-10 minutes before slicing into squares or wedges.
Serve warm and enjoy your Swiss Potato Kugel, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 219 mg | 17% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1082 mg | 23% | |
*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.
