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Forum -> Recipe Collection -> Kugels and Side Dishes
Perfect potato kugel-possible at home?



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ectomorph




 
 
    
 

Post Mon, Jan 14 2019, 1:38 pm
My family really loves the potato kugel at shul but we can't can't seem to approximate at home
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cm




 
 
    
 

Post Mon, Jan 14 2019, 1:39 pm
What do you like about the shul kugel, and what are you having difficulty with at home?
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ectomorph




 
 
    
 

Post Mon, Jan 14 2019, 1:46 pm
cm wrote:
What do you like about the shul kugel, and what are you having difficulty with at home?

- it's much higher and lighter than the one at home
- you bite into it and it's softer
- has this delicious light taste the one I make it home always is very cakey
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jewishmom6




 
 
    
 

Post Mon, Jan 14 2019, 1:46 pm
My husband looves this kugel. He wouldn't let me make any other recipes:
Overnight Potato Kugel:
5 lb potatoes, peeled
1 large onion
8 large egg
1 cup oil
½ cup boiling water
1½ Tbsp salt
⅛ tsp black pepper
Preheat oven to 350°F.
Grate the potatoes and onion. Mix in the eggs, oil and boiling water. Season with salt and pepper.
Transfer the potato mixture into a 9x13 inch pan. Bake for 2 hours, uncovered.
After 2 hours, cover tightly with 3 layers of foil. Place a pan filled with water on the bottom rack of water. Lower oven temperature to 220F and bake 8 hours or overnight.

I make and bake all in advance. On Thursday night I put it straight in oven for abt 1/2 hr on 350 with a pan of water underneath and then put on 200/220 for the night.
Its almost gone by the time shabbos comes...
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sitting




 
 
    
 

Post Mon, Jan 14 2019, 2:35 pm
The ones at shul have usually been heated for a long time . Try baking yours low and slow say a 9x13 for 2 hrs at least on 275.
Makes a big difference.
Also I find if your stingey on the oil and eggs you don't get the smooth texture.
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ectomorph




 
 
    
 

Post Mon, Jan 14 2019, 2:45 pm
sitting wrote:
The ones at shul have usually been heated for a long time . Try baking yours low and slow say a 9x13 for 2 hrs at least on 275.
Makes a big difference.
Also I find if your stingey on the oil and eggs you don't get the smooth texture.
got it! And the above recipe also seems to suggest that

Thank. You both
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mybusyima




 
 
    
 

Post Mon, Jan 14 2019, 4:02 pm
jewishmom6 wrote:
My husband looves this kugel. He wouldn't let me make any other recipes:
Overnight Potato Kugel:
5 lb potatoes, peeled
1 large onion
8 large egg
1 cup oil
½ cup boiling water
1½ Tbsp salt
⅛ tsp black pepper
Preheat oven to 350°F.
Grate the potatoes and onion. Mix in the eggs, oil and boiling water. Season with salt and pepper.
Transfer the potato mixture into a 9x13 inch pan. Bake for 2 hours, uncovered.
After 2 hours, cover tightly with 3 layers of foil. Place a pan filled with water on the bottom rack of water. Lower oven temperature to 220F and bake 8 hours or overnight.

I make and bake all in advance. On Thursday night I put it straight in oven for abt 1/2 hr on 350 with a pan of water underneath and then put on 200/220 for the night.
Its almost gone by the time shabbos comes...


I use this same recipe, I think it's from "Fresh and Easy" and it's definitely perfect!!!
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SuperWify




 
 
    
 

Post Mon, Jan 14 2019, 5:48 pm
mybusyima wrote:
I use this same recipe, I think it's from "Fresh and Easy" and it's definitely perfect!!!


I was just coming here to post the recipe when I saw it. Just made it this week, was very well worth the hassle! I got 2 round 9” and one loaf pan.
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ectomorph




 
 
    
 

Post Mon, Jan 14 2019, 6:26 pm
I'll definitely try it!
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4everhappy




 
 
    
 

Post Mon, Jan 14 2019, 8:09 pm
Seltzer instead of water makes it alot fluffier.
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hello 1




 
 
    
 

Post Mon, Jan 14 2019, 9:56 pm
Is this kosher salt or table salt?
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flowerpower




 
 
    
 

Post Mon, Jan 14 2019, 10:09 pm
sitting wrote:
The ones at shul have usually been heated for a long time . Try baking yours low and slow say a 9x13 for 2 hrs at least on 275.
Makes a big difference.
Also I find if your stingey on the oil and eggs you don't get the smooth texture.


I bake mine on 350 for 2 hours then overnight. That is probably what the shul does. They keep it in a warmer or something over Friday night.
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Soul on fire




 
 
    
 

Post Sun, Jan 20 2019, 2:40 pm
This is honestly the only potato kugel that I have ever made that actually tasted good. I was always a terrible potato kugel maker but this one changed that. I have also made it into overnight kugel by adding some more water. https://cookingwithtantrums.co.....ugel/
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naturalmom5




 
 
    
 

Post Sun, Jan 20 2019, 2:51 pm
ectomorph wrote:
My family really loves the potato kugel at shul but we can't can't seem to approximate at home


Do you mean a very commercial taste from a caterer as opposed to heimish
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ectomorph




 
 
    
 

Post Sun, Jan 20 2019, 2:53 pm
naturalmom5 wrote:
Do you mean a very commercial taste from a caterer as opposed to heimish
I haven't tried the above recipe yet so I'll hold off answering that question
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greenfire




 
 
    
 

Post Sun, Jan 20 2019, 3:08 pm
I've never met a potato kugel I didn't like ... however, the one thing I stay away from is adding fillers such as flour

ratio is usually one egg per potato the rest is flavour to your liking ... I add garlic to my ground mix

if you really want a professional cater-like version you need a meat grinder attachment to a kitchen-aid & voila
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nchr




 
 
    
 

Post Sun, Jan 20 2019, 3:15 pm
My mother makes the best 8 Potatoes, 5 Eggs, 1/4 cup oil, 1/4 cup seltzer, salt and pepper to taste. Do not use a food processor, grate it by hand.

Last edited by nchr on Fri, Dec 04 2020, 3:21 am; edited 1 time in total
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greenfire




 
 
    
 

Post Sun, Jan 20 2019, 3:23 pm
nchr wrote:
My mother makes the best potato kugel. It's the only food I miss since being vegan. 8 Potatoes, 5 Eggs, 1/4 cup oil, 1/4 cup seltzer, salt and pepper to taste. Do not use a food processor, grate it by hand.


grating by hand is essential imho ...

as for vegan ... replace each egg with 1 tbs flax seed mixed with 3 tbs hot water ... let stand 5 minute until it thickens
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Shuly




 
 
    
 

Post Sun, Jan 20 2019, 5:49 pm
Use the S-blade in the food processor and process until it's small pieces, but not mushy. This keeps your kugel fluffy.
You will have to empty the food processor bowl into a mixing bowl after processing each batch of potatoes and onions, so that the pieces that were already processed don't get mushy when you do the next batch.
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carnation




 
 
    
 

Post Sun, Jan 20 2019, 11:19 pm
The Braun food processor's kugel blade gives the same results as hand grated.
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