Mirj’s Potato Kugel Recipe: Classic Jewish Comfort Food

Introduction

Mirj’s Potato Kugel is a beloved traditional dish rooted in Eastern European Jewish cuisine, celebrated for its hearty, comforting qualities and its versatility as both a side dish and a main course. This dish combines the rustic flavors of grated potatoes and onions with the richness of eggs and a unique touch of walnut oil, creating a savory, crispy, and satisfying meal that appeals to a wide range of palates. Whether you are preparing for Hanukkah festivities, a family gathering, or seeking a wholesome weeknight dinner, this potato kugel offers a delicious and nutritious option that can be easily customized to suit dietary preferences. It embodies simplicity, flavor, and tradition, making it a favorite among home cooks and culinary enthusiasts alike. As part of the Love With Recipes platform, this recipe is curated to ensure maximum flavor, ease of preparation, and authentic taste, guaranteed to impress your guests and elevate your culinary repertoire.

Time

Preparation Time: 15 minutes

Cooking Time: 1 hour

Total Time: 1 hour 15 minutes

Needed Equipment

• Large mixing bowls
• Grater or food processor with grating attachment
• Measuring cups and spoons
• Silicone spatula or mixing spoon
• Oven-safe baking dish (preferably Pyrex or similar)
• Pastry brush or paper towels for greasing
• Oven mitts
• Cooling rack
• Knife and chopping board (for optional garnishes)
• Optional: food processor for quicker grating

Tags

Vegetable, European, Low Protein, Healthy, Kosher, Potluck, Hanukkah, Weeknight, Oven, Family-Friendly

Serving Size

This recipe yields approximately 8-12 servings, depending on portion size. It can be scaled up or down easily for larger gatherings or intimate meals.

Difficulty Level

Intermediate — requires some basic knife skills and familiarity with oven baking techniques but is straightforward enough for most home cooks to master with proper guidance.

Allergen Information

• Contains eggs
• Contains walnuts (walnut oil)
• Potential cross-contamination with gluten if prepared in a shared kitchen

Dietary Preference

Vegetarian, Dairy-Free (if walnut oil is acceptable), Kosher (if ingredients are certified)

Course

Main Course / Side Dish

Cuisine

Eastern European Jewish Cuisine

Ingredients

Instructions

Step 1: Preparing the Potatoes and Onion

Start by thoroughly washing the potatoes to remove any dirt or residual soil. If you prefer, peel the potatoes, although leaving the skin on can add extra texture and nutrients. Using a high-quality box grater or a food processor fitted with a grating attachment, grate the potatoes and onion separately. When grating by hand, exercise caution to avoid grating your fingers or nails—safety first! If using a food processor, process in pulse mode to achieve uniform shreds. Once grated, transfer the potatoes and onions to a clean kitchen towel or cheesecloth, and squeeze out excess moisture. Removing excess liquid prevents the kugel from becoming too watery and ensures a crispy crust during baking.

Step 2: Mixing the Ingredients

In a large mixing bowl, combine the grated potatoes and onions. Crack the eggs into the bowl and add the walnut oil. Use a sturdy spatula or mixing spoon to thoroughly incorporate all ingredients, ensuring an even distribution. The eggs act as a binder, helping the mixture hold together during baking, while the walnut oil adds richness and depth of flavor. Mix until the mixture appears cohesive, with no streaks of raw egg or liquid separating out. At this stage, you can also add optional seasonings like garlic powder, fresh herbs, or a pinch of cayenne for extra flavor, depending on your preferences.

Step 3: Seasoning and Flavor Enhancements

Season the mixture generously with salt and freshly ground black pepper. Incorporate paprika to add vibrant color and subtle smokiness; stir well to ensure even seasoning. Taste the mixture—if desired, adjust salt or spice levels accordingly. For a more complex flavor profile, consider adding chopped fresh herbs such as parsley, dill, or chives. These fresh herbs not only enhance the aroma but also add visual appeal to the final dish.

Step 4: Preheating the Oven and Preparing the Baking Dish

Preheat your oven to 350°F (175°C). Meanwhile, generously grease your baking dish—preferably a Pyrex or similar oven-safe glass dish—with olive oil. Use a pastry brush or a paper towel to ensure all surfaces are coated, preventing sticking and aiding in achieving a crispy crust. For an extra crispy crust, sprinkle a light layer of breadcrumbs or additional olive oil on the bottom before adding the mixture, although this step is optional.

Step 5: Transferring and Baking

Pour the potato-onion-egg mixture into the prepared baking dish. Use a spatula to spread the mixture evenly across the surface, pressing down gently to create a compact layer. Place the dish in the preheated oven and bake for approximately 1 hour. During baking, the kugel will develop a golden-brown top and crispy edges. To ensure thorough cooking, insert a toothpick or cake tester into the center; if it comes out clean, the kugel is ready. The internal temperature should reach at least 200°F (93°C) for safety and proper texture.

Step 6: Cooling and Serving

Once baked, remove the kugel from the oven and allow it to cool for 5-10 minutes on a cooling rack. Cooling helps the structure set, making it easier to cut and serve. Slice into squares or wedges using a sharp knife. Serve warm, garnished with fresh herbs if desired. This dish pairs wonderfully with sour cream, applesauce, or a fresh green salad for a complete meal. The texture should be crispy on the outside and tender within, with the flavors melding beautifully.

Preparation Tips

• For an even more flavorful kugel, add a teaspoon of garlic powder or chopped garlic into the mixture before baking.
• To ensure maximum crispiness, bake the kugel uncovered and consider broiling for 2-3 minutes at the end—watch carefully to prevent burning.
• Use a food processor for rapid grating, but always check for safety to avoid injury.
• For a gluten-free version, avoid adding breadcrumbs or flour. The natural moisture from potatoes and eggs is sufficient for binding.
• Experiment with different herbs and spices to customize the flavor profile—thyme, rosemary, or smoked paprika work particularly well.

Nutritional Information (Per Serving)

Tips and Tricks

• For a more flavorful crust, sprinkle grated Parmesan or a blend of shredded cheeses on top before baking.
• Adding a few slices of cooked bacon or smoked salmon can elevate the dish for special occasions.
• If you prefer a softer kugel, cover it with foil during the first 45 minutes of baking, then remove for the last 15 minutes to crisp the top.
• To prevent the mixture from sticking excessively, always ensure the baking dish is well-greased and perhaps dusted with a light layer of flour or breadcrumbs.
• Leftovers can be frozen; wrap tightly in plastic wrap and reheat in the oven at 350°F until warmed through.

Add-ons and Variations

• Incorporate chopped cooked spinach or kale into the mixture for added greens and nutrients.
• Mix in shredded carrots or zucchini for additional color and sweetness.
• Use a combination of different potatoes—sweet potatoes for a sweeter flavor or purple potatoes for visual appeal.
• Experiment with different oils such as avocado or sesame for unique flavor profiles.

Side Dishes

• Fresh green salad with lemon vinaigrette
• Homemade applesauce or sour cream
• Steamed or roasted seasonal vegetables
• Pickles and fermented vegetables for a tangy contrast

Improvements

• For a richer flavor, add a splash of white wine or a dash of smoked paprika to the mixture before baking.
• To achieve an even crispier top, sprinkle a thin layer of panko breadcrumbs mixed with Parmesan cheese before baking.
• Use a mandoline slicer for uniform potato slices if you prefer a layered or more refined presentation.
• Incorporate a touch of honey or maple syrup into the mixture for a subtle hint of sweetness that balances the savory elements.

Save and Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F for about 10-15 minutes or microwave until warmed through. For longer storage, portions can be frozen individually wrapped in plastic wrap and placed inside a freezer-safe bag or container. When ready to serve, reheat in the oven still wrapped in foil to maintain moisture and crispness. This dish can also be prepared in advance and baked fresh when needed, making it perfect for busy weeknights or meal prepping.

FAQ

Can I make this dish vegan?

Yes, substitute eggs with flaxseed or chia seed gel (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use vegetable oil instead of walnut oil for a nut-free version. Be sure to add extra herbs and spices to compensate for flavor loss from eggs.

Is walnut oil necessary?

Walnut oil adds a distinctive nutty flavor and richness, but it can be substituted with other mild vegetable oils such as canola, sunflower, or avocado oil, depending on dietary restrictions or flavor preferences.

How do I ensure the kugel is crispy on top?

Bake uncovered at the recommended temperature, and for an extra crisp crust, broil for 2-3 minutes at the end, keeping a close eye to prevent burning. Using a light coating of oil or breadcrumbs on top can also enhance crunchiness.

Can I add cheese?

Absolutely! Shredded cheese such as cheddar, Swiss, or Parmesan can be sprinkled on top before baking for a cheesy variation, which adds creaminess and flavor.

Conclusion

Mirj’s Potato Kugel embodies a timeless culinary tradition, blending humble ingredients into a dish that is both satisfying and elegant. Its versatility allows for endless customization, making it suitable for various dietary needs and occasions. Whether enjoyed as a main or a side, this kugel promises a delightful balance of crispy edges and tender interior, enriched by the aromatic touch of walnut oil and herbs. Perfect for family dinners, festive celebrations, or cozy nights, this recipe stands as a testament to the warmth and richness of homemade comfort food. As always, the Love With Recipes community encourages experimentation—so feel free to adapt this recipe to your taste and dietary requirements, ensuring every bite is tailored to your preferences.

References

Traditional Jewish Cooking: A Collection of Classic Recipes and Modern Variations by Joan Nathan.

Jewish Cooking in America by Joan Nathan.