Basic Potato Kugel

Basic Potato Kugel

We tried this the other night and it was a hit!  Even Jerry Lister liked it.  Note:   The traditional recipe does not have carrots, but I saw them added in other recipes and tried it - they were great (grate). Lynn

Potato Kugel, moist on the inside and crispy on the outside, is a staple of Eastern European Jewish cooking.

8 medium potatoes
2 onions
2 medium carrots
6 eggs
1/2 cup oil
4 Tbsp all-purpose flour
1 Tbsp salt
1/2 tsp pepper


1. Preheat oven to 400 Fahrenheit

2. In a large bowl, mix eggs, oil, flour, salt and pepper.  Set aside.

3. Coarsely grate the potatoes, onion and carrots by hand or food processor.  Let stand 3-5 mintues.  One handful at a time, squeeze out excess liquid.  Add grated veggies to the egg-flour mixture.  Mix by hand only until smooth.

4.  Pour into a greased 9x13 inch baking dish.

5.  Bake uncovered, for 1 hour or until golden brown on top and a knife inserted into the middle comes out clean.

Serve warm or hot as a side dish with a meat entree such as roast chicken.