Kugel – pronounced “kugl” – is a sweet or savory casserole associated with Ashkenazi Jewish cuisine. It’s typically served on the Sabbath and High Holidays and is a great “fix-it-and forget-it” dish that anyone can make. Potato kugel is basically an eggy potato latke batter with a few alterations. Unlike latkes which are fried and tend to be greasy and full of cholesterol, kugel batter is poured into a lightly greased baking dish and baked until the eggs are set. It makes a GREAT breakfast on its own and a tasty lunch when paired with a light salad. It’s cheap, easy, and foolproof to make!
Inspired by my friend, the founder of the Jews for Bacon Facebook group, I paired this kugel with some pancetta (a kind of Italian-style bacon) I crisped on a baking sheet in the oven for 10 minutes, but you can leave it out if you're vegetarian, kosher, or halal.
Here’s How You Do It
Difficulty Level: Easy
Prep time: 5 - 10 Minutes
Cook Time: 45 Minutes
Serves 4 to 6
4 Cups Grated Potatoes – Any variety will do
6 Large Eggs
½ Teaspoon of Onion Powder
½ Teaspoon of Garlic Powder
½ Teaspoon of Oregano
¼ Cup of Grated Cheese – Use whatever you like
Salt and Pepper – To Taste
½ Cup of Milk – Optional – Milk does add bulk to the eggs, but it’s not necessary
1 Mixing Bowl
1 Wooden Spoon
1 Box Grater
Measuring Cups and Spoons
1 Baking Dish
Cooking Spray or Butter or Margarine for greasing the pan
Preheat the oven to 350 oF.
Grease your baking dish.
Mix all the ingredients together in a bowl.
Pour the batter into the pan.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Cool on a trivet on the counter for 10 minutes and serve!
-Samantha R. Gold
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