Potato Kugel Recipe

Name: Potato Kugel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small or 1 medium onion, roughly chopped; 2 tablespoons olive oil; 1 pound red or Yukon gold potatoes, scrubbed and left whole; 1/2 cup fresh flat-leaf parsley; 4 organic free-range eggs; 1 1/2 tablespoons lemon juice; 4 pounds baking potatoes (such as russet); 4 tablespoons ground almonds; 2 teaspoons sugar; 1 teaspoon salt; plenty of freshly ground black pepper

Servings: persons

2 small or 1 medium onion, roughly chopped
2 tablespoons olive oil
1 pound red or Yukon gold potatoes, scrubbed and left whole
1/2 cup fresh flat-leaf parsley
4 organic free-range eggs
1 1/2 tablespoons lemon juice
4 pounds baking potatoes (such as russet)
4 tablespoons ground almonds
2 teaspoons sugar
1 teaspoon salt
plenty of freshly ground black pepper

1
In a small frying pan, gently cook the onion in 1 tablespoon of the oil until soft but not colored.
2
Meanwhile, boil the red or Yukon gold potatoes in their skins for about 15 minutes until almost tender but not soft.
3
Drain and set aside.
4
Scrape the softened onion into a food processor, add the parsley and eggs, and puree until smooth.
5
Scrape into a large bowl and stir in the lemon juice.
6
(If you dont have a processor, simply finely chop the parsley and mix with the beaten eggs and cooked onion.)
7
Peel the baking potatoes and grate them on the coarse side of a grater into the bowl with the lemon and egg mixture.
8
Mix well with your hands, taking care that the potato is coated with the lemon and egg mixture; the lemon will stop the potato from oxidizing and turning black.
9
Mix in the ground almonds, sugar, and salt, and pour into the prepared pan.
10
Thickly slice the boiled red or Yukon gold potatoes and arrange them over the top.
11
Brush with the remaining oil and season with more salt and pepper.
12
Bake in the oven for about 1 hour until slightly puffed up and golden.

767

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small or 1 medium onion, roughly chopped, 2 tablespoons olive oil, 1 pound red or Yukon gold potatoes, scrubbed and left whole, 1/2 cup fresh flat-leaf parsley, and more.

Yes, Potato Kugel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Kugel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions