Kugel, a Yiddish word often translated as “pudding” is a favorite Ashkenazi Jewish food. It is often enjoyed hot on Friday night as part of the main course of the Shabbat dinner. Classic variations include lukshen kugel (made with egg noodles) or potato kugel, made with grated or pureed potatoes.


  • 10 Yukon Gold potatoes
  • 1 small onion
  • 4 eggs
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 3/4 cup oil
  • Cooking oil spray


  1. Peel the potatoes and onion and place them into a bowl of cold water.
  2. Mix the eggs, salt, pepper and oil together in a large bowl.
  3. Use a food processor or box-grater to grate the onion and potatoes, then add the grated mixture to the eggs and spices. Mix.
  4. Pour the batter into a greased 9x13 inch pan. Spray the top with cooking oil spray.
  5. Bake at 400°F for 75 minutes.