Best Grandmas Jewish Potato Pudding Recipes

OLD FASHIONED POTATO KUGEL

Old Fashioned Potato Kugel image

I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.

Provided by basg101

Categories Side Dish Potato Side Dish Recipes

Time 2h

Yield 24

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
10 potatoes, peeled and grated
2 onions, peeled and grated
5 eggs
⅓ cup vegetable oil
2 teaspoons salt
1 teaspoon black pepper

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g

KARTOFFEL KUGEL (ASHKENAZIC POTATO PUDDING)

Kartoffel Kugel (Ashkenazic Potato Pudding) image

This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.

Provided by Gil Marks

Categories Passover Kosher Kosher for Passover Potato Casserole/Gratin Onion Side

Yield 6-8 servings

Number Of Ingredients 8

Ingredients

1/2 cup schmaltz or vegetable oil
6 medium or 4 large russet potatoes (about 2 pounds), peeled
2 medium yellow onions, chopped (about 1 cup)
3 large eggs, lightly beaten
About 1 teaspoon salt
Ground black pepper to taste
1/4 cup gribenes (poultry cracklings) or grated carrot, optional
About 1/3 cup matza meal or all-purpose flour

Steps:

Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.
Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.
Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter.
Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.