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Ina Garten Potato Kugel

Ina Garten Potato Kugel
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This potato kugel is a savory, golden-brown casserole with a crispy, crusty top and a creamy, tender interior of grated potatoes and onions. Inspired by Ina Garten’s approach, it is simply seasoned with kosher salt, black pepper, and eggs, allowing the natural flavor of the potatoes to shine. Perfect as a side dish for holiday meals or a comforting weeknight accompaniment.

Ingredients

Scale
  • 2 lb russet potatoes, peeled
  • 1 medium yellow onion (about 8 oz), peeled
  • 2 large eggs, lightly beaten
  • 1/4 cup chicken fat (schmaltz) or vegetable oil, melted, plus extra for greasing the dish
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F (204°C). Place a rack in the middle position. Lightly grease a 9-inch square or 8×10-inch baking dish with 1 teaspoon of schmaltz or vegetable oil, coating the bottom and sides evenly.
  2. Using a box grater or the shredding disc of a food processor, grate the peeled potatoes and the peeled onion together. Work quickly, as potatoes will oxidize and turn brown. Transfer the shredded mixture to a large clean kitchen towel or several layers of cheesecloth.
  3. Gather the corners of the towel over a bowl and twist firmly to squeeze out as much liquid as possible. This step is crucial for achieving a crisp crust, as excess liquid will steam the kugel instead of allowing it to brown. Discard the liquid or reserve the potato starch if desired.
  4. Transfer the squeezed potato-onion mixture to a large mixing bowl. Add the beaten eggs, 1/4 cup melted schmaltz or vegetable oil, kosher salt, and black pepper. Stir with a rubber spatula or fork until all ingredients are thoroughly combined and the mixture is uniform.
  5. Scrape the mixture into the prepared baking dish and spread it into an even layer using the spatula. Do not press down too firmly, as a loose texture helps create a crisp, craggy top. Drizzle the surface with an additional 1 teaspoon of melted fat or oil, if desired, to encourage browning.
  6. Bake on the middle rack for 50 to 60 minutes, rotating the dish halfway through, until the top is deep golden brown and the edges are crispy and pulling away from the sides of the dish. A knife inserted into the center should come out clean, and the internal temperature at the center should reach at least 200°F (93°C), indicating the potatoes are fully cooked and the custard is set.
  7. Remove from the oven and let the kugel rest in the pan for 10 to 15 minutes before slicing. This rest period allows the kugel to firm up, making clean slices possible without crumbling. Serve warm or at room temperature, cut into squares or wedges.

Notes

Storage: Cool leftover kugel completely, then wrap tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days. Freezing: Wrap cooled kugel in plastic wrap, then aluminum foil, and freeze for up to 3 months. Reheating: Place slices on a baking sheet in a preheated oven at 350°F (177°C) for 10-15 minutes until heated through and the crust re-crisps. Avoid microwaving, as it will make the kugel soggy. For a non-traditional but easy substitute, use mild olive oil instead of schmaltz; do not use extra-virgin as its flavor is too strong.

Nutrition

Keywords: potato kugel, Ina Garten potato kugel, Jewish kugel, baked potato casserole, crispy potato side dish, Passover side dish, shredded potato casserole, kosher recipe, holiday side dish, potato onion casserole

Find it online: https://inagartendishes.com/ina-garten-potato-kugel-recipe/