Traditional Potato Kugel is, in essence, a Jewish casserole with an emphasis on crispiness. Shredding the potatoes and onions ensures that you get the most savory flavor per bite and that every bite has both crunch and wonderful potato fluffiness. Perfect for Friday night dinners and special potlucks, Traditional Potato Kugel is fantastic on its own or as part of a fish or chicken dinner with the family. Get ready to nosh on this dish!

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  • 2 large yellow onions, peeled, shredded
  • 5 pounds of russet potatoes, peeled, shredded
  • 6 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon baking powder
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chives or green onions, finely chopped


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Brush a 9×13-inch baking dish with oil.

Step 3 –Working in batches, place handfuls of shredded onions and potatoes into a clean kitchen towel. Wrap the towel up and use it to squeeze out all of the excess liquid into a bowl. Reserve the liquid.

Step 4 –Transfer the drained onions and potatoes to another bowl.

Step 5 –Let the excess liquid sit until the starch solids settle on the bottom of the bowl, about 5 minutes.

Step 6 –Pour off the liquid slowly, leaving the potato starch at the bottom of the bowl. Discard the liquid.

Step 7 –In another large bowl, beat the eggs well.

Step 8 –Beat in the oil, reserved potato starch, baking powder, salt, and pepper.

Step 9 –Pour the egg mixture over the potato and onion mixture, tossing to combine.

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Step 10 –Place the prepared baking dish in the oven to preheat for 5 minutes.

Step 11 –Carefully transfer the baking dish from the oven and fill it with the potato mixture.

Step 12 –Bake until golden and potatoes are tender, about 1 hour.

Step 13 –Turn the oven to broil until golden on top, about 2 minutes.

Step 14 –Sprinkle with chives or green onions before serving.