My Favorite Basic Potato Kugel (Baked)

“My perfect recipe that I perfected after much trial and error. Makes less than the typical 9x13" kugel, so it's perfect for smaller families. It will serve 8 if you cut it into medium slices, or less if people are going to have more than one piece...which they are very likely to want! I bake it for Shabbos for my husband, daughter, and myself, and we divide it for 2 meals, plus a little bit extra to "sample" before Shabbos. Makes a tasty kugel that is soft on the inside with a nice dark crispy crust on the outside. Use a food processor for best results. Very easy.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 500 F, 475 if using a.
  2. Crack eggs into small bowl and mix well with salt and white pepper. Pour into food processor bowl.
  3. Pour oil into a 9" round baking pan (disposable is fine). Place pan in oven.
  4. Working very quickly to prevent potatoes from browning (and oil from burning), peel, wash, and grate potatoes on high speed using a grating blade, not a shredding, pureeing, or blending blade. (This is typically a blade that has both very tiny and larger holes in it and makes the potatoes into a "mush" that is not smooth but has very tiny bits of potato, though not big lumps or long stringy shreds.).
  5. Remove pan with oil from oven, and pour oil into potato mixture. Mix well with rubber scaper to scrape down sides of bowl.
  6. Spray pan with nonstick cooking spray, pour in batter, and bake for 45-60 min or until top is dark and crusty with a deep brown color.
  7. Note: For a really white kugel, I recommend you refrigerate the potatoes for several hours or overnight. The colder they are, the longer it takes for them to turn brown, which would give your kugel a darker color. I put the potatoes in the fridge as soon as I buy them, and if I don't take them out until every other step is done and I'm ready to peel and grate them immediately, I get a lovely-looking kugel that is almost snow white!

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