Cooking Guide
Traditional Potato Kugel
A beloved Ashkenazi Shabbat classic: crisp and deeply golden on the outside, tender and savory on the inside. This version balances a crackling crust with a moist center — an ideal accompaniment to roast chicken, brisket, or cholent.
- Jewish
- Side
- Contains
- eggs
- gluten-free
Cooking Guide
Step 1
1Preheat the oven to 220°C (425°F) and place the baking dish in the oven with the 2 tablespoons of schmaltz or oil while it heats.
The Why
Preheating the fat in the pan itself is what gives kugel its signature crackling bottom crust — the potato mixture starts sizzling and crisping the instant it hits the pan.
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Version history
- v1current7/27/2026