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Preheat the oven to 425 degrees. Bring a large pot of water with 2 tablespoons kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges. Carefully transfer the potatoes in one ...
- What Is A Potato Kugel
- Potato Kugel Ingredients
- How to Make Potato Kugel
- Quick Recipe Tips
- What to Serve with Potato Kugel
- How Long Does Potato Kugel Last in The Fridge
- Can You Freeze Potato Kugel
- How to Reheat Potato Kugel
- Potato Kugel Nutrition Facts
- Try More Ina Garten Recipes
Potato Kugel is a traditional Jewish dish that is made with shredded potatoes, onions, eggs, and various seasonings like kosher salt and black pepper. This traditional Potato Kugel is often served at holiday gatherings or for Passover. It’s called “Potato Kugel” because ‘Kugel’ is a term for a baked casserole in Jewish cuisine, and this particular ...
Nonstick cooking spray2 tablespoons schmaltz (chicken fat) or olive oil2 small onions, finely diced (about 1 1/2 cups)2 sprigs thymePreheat and Grease:Preheat the oven to 375°F and spray a 9-by-13-inch glass baking dish with nonstick spray.Cook Onions:In a medium skillet, melt the schmaltz or heat the olive oil. Add onions, thyme, and pepper. Cook until onions are softened, about 3-4 minutes. Remove thyme sprigs.Prepare Potato Mix:Transfer the cooked onions to a large bowl and add the thawed hash brown potatoes and chives. Mix gently.Prepare Egg Mix:In a separate bowl, whisk together the eggs and kosher salt.Let the cooked Potato Kugel cool for 10-15 minutes before serving. Sprinkle each portion with more chives.
The best side dishes to serve with Potato Kugel are: 1. Poached Salmon 2. Stir-Fried Vegetables 3. Baked Chicken Breast 4. Sautéed Brussels Sprouts 5. Roasted Root Vegetables 6. Baked Pork Chops 7. Zucchini Fritters 8. Green Bean Almondine
Cooked Potato Kugel can last in the fridge for about 3-5 days. To store leftovers correctly, let it cool to room temperature, wrap it tightly in plastic wrap or aluminum foil to stay fresh, and then place it in the fridge.
Yes, Potato Kugel can be frozen for up to 2 months. Simply wrap the cooled kugel tightly in plastic wrap and aluminum foil, then freeze. Thaw in the fridge before reheating.
Reheat leftover Potato Kugel in the oven set to 350°F for about 20-25 minutes, or until warmed through.
Serving Size: 1 of 8 servings 1. Calories: 250 2. Total Fat: 10 g 3. Saturated Fat: 2 g 4. Carbohydrates: 33 g 5. Dietary Fiber: 4 g 6. Sugar: 2 g 7. Protein: 9 g 8. Cholesterol: 140 mg 9. Sodium: 556 mg
- Dinner
- 250
- American
Jun 13, 2023 · At first glance, this recipe seems quite ordinary. A short ingredient list full of staples you probably already have on hand leads into the expected process of cutting and roasting. But its genius lies in its simplicity. Ina doesn't ask you to overseason, letting the minced garlic, salt, and pepper impress on their own.
May 20, 2022 · 1. Boil the potatoes in 2 quarts water. I used 3 quarts of water, but recommend 2 quarts instead so that there’s a higher concentration of salt to water to season the potatoes. 2. Use olive oil. Instead of vegetable oil, use olive oil or another flavorful fat for more flavor in the finished potatoes.
Mar 22, 2024 · Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well. Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top.
- Side Dish
- 2 min
- 353
With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down. Bake the potatoes for 30 to 35 ...
- Ina Garten
Preheat the oven to 425 degrees. Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper.
