Serves 10–12


  • ⅓ cup olive oil
  • 2 onions
  • 10 large potatoes, peeled
  • 7 eggs
  • 2 tsp. salt
  • 1 tsp. pepper


Preheat the oven to 375˚F / 190˚C. Pour the oil into a 9x13-inch pan and place the pan in the oven to preheat. In a food processor, puree the onions. Change to the grating blade and grate the potatoes into the onions. Empty this into a large bowl, without draining off the liquid. Add the eggs, salt, and pepper to the bowl and mix well with the potatoes and onions. Remove the pan from the oven and slowly pour in the kugel batter. Be careful because the oil can splatter. Bake for 1½ hours, loosely covering the kugel with foil if it starts to get too brown on top.

Either use two large frying pans or only make half of the recipe at a time. The batter will not fit into one frying pan. Prepare the kugel batter as instructed in the oven method. Omit preheating the oil. Then heat the oil in a large frying pan over a medium-high flame. Pour the batter into the frying pan, reduce the flame to medium, and cook it about ½ hour until it is nicely browned on the bottom. Turn the kugel over and cook it on the second side for another 20 minutes, or until it is done.


Potato kugels cut best after they have been refrigerated several hours or overnight. Kugel freezes well — just make sure to wrap it airtight. After defrosting, reheat the kugel again for another 20 minutes so it will taste fresh.