CHEESY POTATO KUGEL
With a quick 20-minute prep time, this cheese-laden side dish is the perfect foil for a meaty holiday entrée.
Provided by By Angie McGowan
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Shred potatoes by rubbing them across the larger holes of a box grater. In large bowl, place shredded potatoes; cover with cold water.
- In separate large bowl, shred onion by rubbing across the larger holes of the box grater. Add cottage cheese, Cheddar cheese, 4 tablespoons of the chives, the garlic, nutmeg and eggs.
- Drain potatoes; rinse under running water. Drain well, using hands to press out as much excess water as possible. Add potatoes to cheese mixture in bowl; season with salt and pepper. Mix well; spoon into baking dish.
- Bake 1 hour or until golden brown; sprinkle with remaining chives.
Nutrition Facts : ServingSize 1 Serving
CHEESY POTATO KUGEL
A great addition to a roasted meat dinner! It goes well with chicken, beef, pork or turkey. I often use frozen hashbrowns that have been thawed to cut down on prep time AND you can make it the night before and bake for an additional 10 minutes! (cover and refrigerate overnight)
Provided by mostrah
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large frying pan, saute onion in butter until tender.
- Do not brown.
- Remove from heat and add potatoes.
- Toss cheese with flour, salt and pepper.
- Add cheese mix to potatoes.
- In a small bowl, combine eggs and cream.
- Stir into potato mixture.
- Spoon into a greased 9 inch pan.
- Bake, uncovered for 20-30 minutes or until golden brown.
- Cool for a minute after removing from oven and serve.
Nutrition Facts : Calories 342.1, Fat 19.2, SaturatedFat 11.2, Cholesterol 151.2, Sodium 833, Carbohydrate 28.8, Fiber 2.7, Sugar 2.2, Protein 14.3
CRISPY POTATO KUGEL
At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke; the potatoes are shredded, not sliced, there are eggs but no flour, and it's got crispy edges and a creamy interior. Sounds dreamy, doesn't it? The most annoying parts of this kugel are also the most important: grating the potatoes (I use a box grater, but you can use a food processor with the shredding blade) and wringing out their moisture. For that, I use my hands and a colander or strainer to save a kitchen towel or a cheesecloth, but you can use those, if you like. Traditionally made in a casserole-style baking dish, this kugel starts off in a cast-iron skillet, but a stainless-steel skillet would do the job, and honestly so would a baking dish, just know you may be sacrificing that crunchy underside.
Provided by Alison Roman
Categories vegetables, side dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
- Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it's drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
- Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
- Cook the potatoes, rotating the skillet occasionally to promote even browning, until it's golden brown on the edges and up the sides, 10 to 12 minutes.
- Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
- Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.
POTATO KUGEL
The secret to keeping your potatoes their whitest is to switch back and forth when grating the potatoes and onion in your food processor or box grater. -Ellen Ruzinsky, Yorktown Heights, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.
Nutrition Facts : Calories 210 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 515mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
CHEESY POTATO KUGEL
Potato kugel is a traditional Jewish dish, it is delicious! It is served at any meal, I can't imagine a Jewish celebration without a kugel!
Provided by Allrecipes Member
Categories Side Dishes
Time 2h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Place potatoes in a colander and squeeze out moisture.
- In a large bowl combine eggs, salt, pepper, oil and onion. Place potatoes and cheese in the bowl and mix well. Pour mixture into the prepared loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Raise heat to 450 degrees F (230 degrees C) and bake for 5 to 10 minutes until browned, serve hot.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 21.1 g, Cholesterol 86.7 mg, Fat 15.2 g, Fiber 2.7 g, Protein 10.4 g, SaturatedFat 6.3 g, Sodium 176.8 mg, Sugar 1.5 g
OLD FASHIONED POTATO KUGEL
I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.
Provided by basg101
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
- Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
- Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g
POTATO KUGEL
Take a healthy hashbrown, plump it up with more potatoes and a few eggs, and slowly bake it for a couple hours and you'll get this potato kugel. Its crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen.
Provided by Francis Lam
Time 2h30m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
- Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
- Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
- Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams, TransFat 0 grams
LACY POTATO KUGEL
I have been eating potato kugel all my life - take it from me, this one is the absolute best. It's from the "Kosher Palette Cookbook" it is crispy on the outside and creamy and, well, 'lacy' on the inside. It freezes very well so I usually double the recipe. Enjoy!
Provided by Kishka
Categories Potato
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees.
- Saute diced onion until nicely caramelized and golden.
- While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
- Squeeze out liquid and place in a large mixing bowl.
- Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
- Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
- Sprinkle starch on top.
- Pour boiling water over starch and stir thoroughly.
- Pour 1/4 cup of oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow oil to burn.
- Carefully pour mixture into pan and bake for 20 minutes.
- After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.
Nutrition Facts : Calories 278, Fat 12, SaturatedFat 1.9, Cholesterol 62, Sodium 425.7, Carbohydrate 37.5, Fiber 4.7, Sugar 2.7, Protein 6.3
KITTENCAL'S CHEESY GROUND BEEF POTATO KUGEL
This is total comfort food, if you love potato kugels you will really enjoy this recipe! This is not a creamy kugel, it is more on the dry side, the longer you bake it the more crispy it will be. To save some time the ground beef can be made up to one day in advance and refrigerated just heat in the microwave before using in the recipe, also you can grate the potatoes a day in advance and refrigerate covered in a large bowl of cold water, just make certain to hand-squeeze out excess moisture before using. This kugel can be served as a side dish or a main meal, I serve this topped with recipe#204187
Provided by Kittencalrecipezazz
Categories Potato
Time 1h15m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet cook the ground beef with onion and garlic until no longer pink; drain fat and return to skillet, add in salt (or seasoned salt) and black pepper to taste and continue to cook until well browned (about 12-15 minutes) set aside.
- Using the coarse end of a grater shred the potatoes, then hand-squeeze out the excess moisture in the shredded potatoes, then place into a large bowl.
- Add the lightly beaten eggs, onion, cheddar cheese, 1/4 cup vegetable oil and ground beef mixture; using clean hands mix until completely combined (at this point you can season with more salt and pepper if desired to suit taste).
- Transfer the mixture into a greased 13 x 9-inch baking dish then spread out with a spoon.
- Sprinkle with grated parmesan cheese.
- Place the baking dish onto a large baking sheet (this will protect oven from any oil splatters).
- Set oven to 375 degrees (second-lowest rack).
- Cook uncovered for about 50 minutes to 1 hour (for a more drier and crispy texture bake for 1 hour).
Nutrition Facts : Calories 514.1, Fat 27, SaturatedFat 11.9, Cholesterol 148.7, Sodium 424.4, Carbohydrate 43, Fiber 4.7, Sugar 4.7, Protein 25.9
SWISS POTATO KUGEL
I've enjoyed cooking and baking ever since I was small. I'd rather read a cookbook than a best-selling novel. I thoroughly enjoy planning a sumptuous dinner for my family. We have a daughter who loves potatoes of any kind. I believe she could eat this dish and pass over all the other goodies on the table.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in butter until tender. Remove from the heat; add potatoes. Toss cheese with flour, salt and pepper; add to skillet and blend well. In a small bowl, combine the eggs and cream. Stir in the potato mixture. Spoon into a greased 9-in. square baking dish. Bake, uncovered, at 350° for 20-30 minutes or until golden brown. Cool for 5 minutes; cut into squares. Garnish with tomato and thyme if desired.
Nutrition Facts :
THE BEST (AND EASY!) POTATO KUGEL
This is a recipe my mother took from the local newspaper years and years and years ago, and it's delicious. The recipe is by Donna Fleishman. Perfect for Passover, or any Jewish holiday, really.
Provided by TracyFL
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 350 degrees.
- Grease a 1 1/2-quart baking dish with the oil.
- In a mixing bowl, beat the eggs well before stirring in the rest of the ingredients in the order given.
- Pour into prepared pan.
- Bake 1 hour.
- Let set about 10 minutes before serving.
Nutrition Facts : Calories 98, Fat 8.6, SaturatedFat 1.5, Cholesterol 69.8, Sodium 463.3, Carbohydrate 2.6, Fiber 0.3, Sugar 0.5, Protein 2.6
CHEESY LATKE KUGEL
This recipe blends two Jewish culinary giants--latkes and kugel--into a magnificent, cheesy blend of deliciousness.
Provided by ostfeldg
Categories Potato
Time 1h30m
Yield 1 3-quart baking dish, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- NOTE: food.com did not recognize "frozen latkes" as an ingredient, so I used "frozen hash brown potatoes" instead. These are an acceptable substitute, but frozen latkes are preferred.
- Heat frozen latkes in oven per package directions to the point where they are reheated, but not yet fully crispy, usually about 1/2 to 2/3 of the package direction cooking time, or about 10 minutes in a 425 degree Fahrenheit oven. Set aside to cool. When cooled to room temperature, shred the latkes by hand.
- Preheat oven to 350 degrees Fahrenheit. Oil or spray a 13x9-inch (3-quart) baking dish with cooking spray.
- Heat 1 tablespoon butter in a skillet, add chopped onion, and sauté over medium-low heat for about 7 minutes until soft but not brown. Add garlic and cook another minute.
- In a separate bowl, combine cooked onion, garlic, chives, sour cream, cottage cheese, Cheddar cheese, Swiss cheese, eggs, pepper, mustard powder, and 1 teaspoon of the salt.
- Reserve approximately 3/4 cup of the shredded latkes for crust. Fold the rest of the shredded latkes into the onion-cheese mixture and combine by hand.
- Pour mixture into baking dish and spread evenly.
- Melt the remaining 3 tablespoons of butter and add the remaining 1 teaspoon salt, paprika, and Parmesan cheese. Add the remaining shredded latkes and combine by hand.
- Spread the latke-Parmesan mixture evenly over the top of the mixture in the baking dish.
- Bake about 1 hour or until set with a golden brown crust.
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