Savoury Potato Kugel

From Laura Di Lembo

2012 Sep/Oct

You may use a round or oval baking pan if you prefer. Whatever pan you use, ensure that the potato mixture is no more than 3/4” thick, to guarantee lots of surface crunch on both the bottom and top of the kugel. Crunch is a key appeal factor in this kugel.


  • 6 medium potatoes, peeled
  • 1 medium yellow onion, peeled
  • 3 large eggs
  • 1/2 c. matzo meal or bread crumbs
  • 1/2 t. potato or corn starch
  • 1-1/2 t. kosher salt
  • liberal amounts of freshly ground pepper, to taste
  • 1 T. canola oil
  • 1 T. extra oil for drizzling on top


Preheat the oven to 350°F. Grease a 9”x11” baking pan with a flavourless oil such as canola. Set aside. Grate the potatoes and onion either in a food processor or by hand. Place the mixture into a large strainer and drain, squeezing out excess water by pressing the mixture down with your hands. In a large bowl, beat the eggs until frothy. Stir in the potato and onion mixture, the matzo meal, potato or corn starch, salt, pepper and oil. Press the mixture evenly into the prepared pan and drizzle extra oil over the top. Bake the kugel for 1 hour, or until golden and crisp. Serves 6 to 8.