Perfect Potato Kugel — Candidly Delicious | Family-tested Recipes (2024)

FAQs

Which blade for potato kugel? ›

You can use the Kugel blade for both, the onions and the potatoes, if you don't mind sneaky onion bits and you do mind washing dishes. And if you don't have the Kugel blade, you should get one. But in the meantime you can use a shredder blade. The texture will be different but your kugel will still be delicious.

Beat the eggs in a large bowl. Grate the potatoes into the eggs and stir to coat the potatoes with the egg to keep the potatoes from turning brown. Add the grated onion, potato starch, salt, white pepper and garlic powder. Mix well.

Potato kugel keeps well in the refrigerator for four to five days, as long as it's covered. You can eat a cold slice right out of the fridge, or reheat it in a 350 F oven, uncovered so the top can crisp, until hot. Kugel will also freeze well.

Potato kugel can be prepared in advance. Once cooked and cooled, cover it with plastic wrap and store in the fridge for up to 4 days.

When using a food processor (highly recommended), I prefer the Braun. Use the “kugel blade” on number 8 speed. When using a processor such as a Magimix with no kugel blade, simply grate half the potatoes, switch to the blade, and put back on the machine for a few seconds.

The s-blade, also known as the Sabatier blade, is a metal multipurpose blade that chops, mixes and purees your ingredients.

After peeled or grated potatoes are exposed to air they will begin to turn gray or brown. This appearance can be off-putting, but the good news is that the quality of the potato isn't compromised. This is a harmless natural reaction and it is perfectly fine to cook and eat potatoes even if they have turned gray.

Once it's baked, a kugel needs to cool, otherwise it will fall apart when slicing. Give it at least an hour to cool and set up, then slice and serve it warm or at room temperature.

Kugel is traditionally served as a side dish alongside something meaty like brisket or roast chicken. In this case it would normally be served warm, but it can also be refrigerated and eaten cold the next day. Sweeter versions can also be eaten hot or cold, and taste great with fresh cream or vanilla ice cream.

Kugel (Yiddish: קוגל kugl, pronounced [ˈkʊɡl̩]) is a baked casserole, most commonly made from lokshen (לאָקשן קוגל lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbos and Jewish holidays. American Jews also serve it for Thanksgiving dinner. Kugel.

Can you freeze a potato kugel? ›

While kugel is best fresh from the oven, you can freeze it, wrapped well, then reheat ovenight.

Kugel reheats exceptionally well in a warm oven. It keeps in the fridge for up to 4 days, and much longer (months, even) in the freezer. I like to defrost it in the fridge before rewarming it in an oven.

Cover the potato kugel and refrigerate it for up to 4 days. To reheat, put the kugel in a baking dish and let it stand at room temperature for 30 minutes. Heat in a 350 F oven, uncovered, until hot and crisp, about 15 minutes.

Sweet Noodle Kugel

Best served at room temperature OR 1. Preheat oven to 350°F. 2. Cover and heat for 30 minutes, or until item reaches desired temperature.

Serve hot or warm, freshly baked or reheated. The kugel reheats extremely well in a 350°F oven, uncovered so the top can crisp up additionally. Reheating time depends on the size of the piece being reheated, and at what temperature the kugel is when going into the oven.