Potato Kugel (Crisp Top, Custardy Center)
A traditional potato kugel with a deeply golden, crisp top and a soft, custardy center. Built on starch control, proper moisture balance, and hot fat for the right crust.
Equipment
- Box grater or food processor with coarse grating attachment
- Large mixing bowl
- Clean kitchen towel or cheesecloth
- 9x13 baking dish or 12-inch cast iron skillet
- Oven
Ingredients
- 2 ½ pounds russet potatoes peeled
- 1 large yellow onion peeled
- 3 large eggs
- ⅓ cup schmaltz or neutral oil plus more if needed for the pan
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 tablespoon potato starch optional
Instructions
- Preheat the oven to 400°F.
- Add ⅓ cup schmaltz or neutral oil to a 9x13 baking dish or 12-inch cast iron skillet and place it in the oven to heat while you prepare the kugel mixture.
- Using a box grater or food processor, grate 2 ½ pounds peeled russet potatoes and 1 large yellow onion.
- Transfer the grated potatoes and onion to a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible.
- Place the drained potato and onion mixture in a large mixing bowl.
- Add 3 large eggs, 1 ½ teaspoons kosher salt, ½ teaspoon black pepper, and 1 tablespoon potato starch, if using. Mix just until combined.
- Carefully remove the hot baking dish or skillet from the oven. The fat should be shimmering.
- Spread the potato mixture into the hot pan. It should sizzle as it hits the fat.
- Return the pan to the oven and bake for 50 to 60 minutes, until the top is deeply golden brown, the edges are crisp, and the center is set but still tender.
- Let the kugel rest for 10 to 15 minutes before slicing and serving.
Notes
Notes
Russet potatoes are the right choice here. Their higher starch content helps create structure and a more custardy interior.
Squeezing out excess moisture is critical. Too much water will steam the kugel instead of allowing it to set and crisp properly.
Schmaltz gives the best flavor, but neutral oil works well if needed.
For the best crust, make sure the fat is fully hot before the potato mixture goes into the pan.
Russet potatoes are the right choice here. Their higher starch content helps create structure and a more custardy interior.
Squeezing out excess moisture is critical. Too much water will steam the kugel instead of allowing it to set and crisp properly.
Schmaltz gives the best flavor, but neutral oil works well if needed.
For the best crust, make sure the fat is fully hot before the potato mixture goes into the pan.
