Crispy Potato Kugel Recipe (Passover Friendly)

A close-up of a golden-brown potato kugel casserole with a crispy top in a white dish, surrounded by small plates with fresh greens and a green cloth, on a light-colored surface.

5 from 1 vote

Crispy Potato Kugel Recipe (Passover Friendly)

This Potato Kugel is crisp and golden on top, tender in the middle, and full of savory flavor from onions, scallions, garlic, and thyme. It is a classic Jewish holiday side dish that is naturally gluten-free and perfect for Passover or any special dinner.

Prep Time20

Cook Time1 10

Resting Time10

Total Time1 40

Course: Side Dish

Cuisine: American, Mediterranean

Diet: Gluten Free

Servings: servings

Calories: 229kcal

Author: Gwen Wolken

Equipment

Ingredients

5 pounds russet potatoes about 10 medium
2 whole yellow onions large
6 large eggs
2 teaspoons salt
½ teaspoon black pepper
4 whole garlic cloves minced
4 scallions (green onions) minced
1 tablespoon thyme fresh leaves, chopped
6 tablepsoons potato starch or corn starch
¼ cup extra virgin olive oil divided

Instructions

Place a 9x13 baking dish into the oven. Preheat the oven to 400℉, letting the dish heat up.
Peel the potatoes. Using a food processor or hand grater, grate the potatoes into large shreds. Place the shreds into a large mixing bowl and cover with cold water. let the shreds sit for 5-10 minutes.
5 pounds russet potatoes
Peel and shred the two large yellow onions in the food processor or grater. Reserve.
2 whole yellow onions
In a medium mixing bowl, whisk together the eggs, salt, and pepper until fluffy.
6 large eggs, 2 teaspoons salt, ½ teaspoon black pepper
Drain the potato shreds into a colander, pushing down firmly on top of the shreds with your hands to push out excess liquid. Or, use a dishcloth and add the potatoes, twisting the cloth to get rid of the water.
Place the potatoes into a large bowl. Add the seasoned eggs, grated onion, garlic, scallions, thyme, and potato starch. Use your hands to mix until well combined.
4 scallions (green onions), 4 whole garlic cloves, 1 tablespoon thyme, 6 tablepsoons potato starch
Take the preheated baking dish out of the oven.
Quickly pour in 3 tablespoons of the olive oil, then use a pastry brush to spread the oil around the bottom and sides of the dish.
¼ cup extra virgin olive oil
Carefully spread the potato mixture into an even layer in the baking dish.
Drizzle the remaining 1 tablespoon of olive oil over the top.
Bake uncovered at 400℉ for 60-70 minutes until the top is golden browned.
Let it sit for 5-10 minutes before slicing and serving.

Notes

If it seems to be browning too fast (before the center is cooked), cover the kugel with foil. You want it to have a nice golden-crust. If it isn't brown enough, place the kugel under the broiler for a few minutes.

This kugel tastes best when served hot.

Russet potatoes gave me the best texture but Yukon Gold potatoes can work. The finished kugel will be a little softer.

Be sure to drain and squeeze the shredded potatoes very well before mixing everything together, since too much moisture is one of the main reasons potato kugel turns out soft or watery.

This kugel can be made earlier in the day and reheated before serving. For the best texture, reheat it in the oven rather than the microwave so the edges stay crisp.

You can make this recipe a little more traditional by leaving out the scallions, garlic, and thyme, or keep those in for a more flavor-forward version. Potato starch works best here for Passover and gluten-free baking, but cornstarch can be used if needed outside of Passover.

Nutrition