Aish’s Grated Potato Kugel

Aish’s Grated Potato Kugel

  • Prep Time: 5 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 4

    • About This Recipe

    “From the Aish Hatorah Kosher for Pesach Cookbook, in response to a request.”

    Ingredients

  • 3cupspotatoes, grated
  • 3tablespoonsonions, grated
  • 4tablespoonsoil
  • 3eggs
  • 1 1/2 teaspoonssalt
  • 1/8 teaspoonpepper
  • 1/3 cuppotato flour

    • Directions

  • Beat eggs until thick.
  • Stir in potatoes and rest of ingredients.
  • Grease dish.
  • Bake at 350 degrees F (175 degrees C) for 1 hour until browned.

    • Reviews

  • “A really different way to serve potatoes. We enjoyed this immensely. I used wheat flour instead of potato flour and dehydrated onions as I really didn’t want to grate an onion myself! Thanks Mirjam, this was great.”

  • “delicious kugel, i used matzoh meal instead of potato flour, and used a whole onion. i baked this in a 13×9″ dish for 4 of us, and it disappeared. you’d think they were kugel deprived or something .”

  • “The first time I made this, I ended up adding a lot of extra starch because the mixture seemed too liquidy. The result was an outstanding potato kugel that had the texture and taste of a baked latke (yum!). This is a keeper!”

  • “Perfect potato kugel!”

  • “Wow, this is a very tasty recipe! It’s super easy to put together and the result is excellent! I had some leftover sweet potato so I threw that in with the normal potato and it was very nice. I also put a little cheese on top of my kugel. I love how versatile this recipe is. I can think of so many possible variations using different vegetables and spices.Thank you very much for sharing this, Mirj!”

  • “This is essentially my potato kugel recipe too.Just like Karen67, I use potato starch instead of flour, and I also use a whole onion and a bit of extra pepper as well.And I cut back on the oil a tad too.A very yummy kugel!This recipe must have made the Jewish community rounds at some point b/c I originally got it from a synagogue sisterhood cookbook published in 1977.”

  • “I made this for the family sedar for Passover, so I tripled the recipe and used potato starch instead of flour. I also used a whole onion…love that onion flavor! About 2/3 of it filled a 9×13 pan well, and the last batch went into a 2 qt casserole dish. I forgot to grate the onion first, so my potatoes did discolor a little. I’ve heard that if you put the onion through the food processor first, then the pototoes, they won’t darken. There were some leftovers, so I’ve been eating them for breakfast too like they were hashbrowns.”

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