Plate of stacked potato kugel

Kugel

Name: Kugel
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4-6 as a side
Cuisine: Jewish
Ingredients: 6 tbsp rapeseed or sunflower oil or schmaltz (chicken fat), plus extra for the dish; 2 medium onions; 900g starchy potatoes (such as Maris Piper), peeled; 1 egg lightly beaten; 1 tsp garlic powder; small handful of parsley finely chopped

Victoria Prever

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Serves 4-6 as a side

Easy

Prep: 20 mins

Cook: 1 hr

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Make this traditional Jewish staple made from grated potatoes, onion, eggs, and oil or schmaltz (chicken fat), baked until crisp on the outside and soft inside

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

6 tbsp rapeseed or sunflower oil

or schmaltz (chicken fat), plus extra for the dish
2 medium onions
900g starchy potatoes

(such as Maris Piper), peeled
1 egg

lightly beaten
1 tsp garlic powder
small handful of parsley

finely chopped

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Nutrition: Per serving

kcal263
fat12g
saturates1g
carbs32g
sugars4g
fibre4g
protein5g
salt1.69g

Method

step 1

Lightly oil a roughly 20cm square or circular oven dish or tin. Halve the onions through the stem and root, then peel them. Trim the tops, then grate coarsely using the large holes of a box grater or the grater insert of a food processor.
step 2

Heat 2 tbsp of the oil or schmaltz in a large frying pan over a medium heat and fry the grated onions until lightly golden and soft. Transfer to a large bowl along with the fat you cooked them in, if there's any left in the pan.
step 3

Grate the potatoes using the box grater, then tip onto a clean tea towel. Squeeze out as much water as you can into a large bowl or jug. If any of the white starch has sunk to the bottom of the bowl or jug liquid, drain off the water, reserving the starch.
step 4

Heat the oven to 200C/180C fan/gas 6. Put the potatoes and starch in the bowl with the cooked onions along with 3 tbsp oil, the egg, 2 tsp salt and the garlic powder. Season well with black pepper. Stir well to combine, then spoon into the dish. Press down lightly to compact the mixture, then brush the surface with the remaining oil or schmaltz.
step 5

Bake for 45 mins-1 hr until the top is golden brown and crisp, and the centre soft when pierced with a knife. Serve hot with the parsley scattered over the top.

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