Passover Potato Kugel

Passover Potato Kugel is a Jewish pudding or casserole. It is a traditional Ashkenazi accompaniment to Passover meals. Potato is the main ingredient, but other foods used in preparing kugel include eggs, vegetables, fruit and cheese.

Kugel can be served as an entree, dessert or a side dish. Potato kugel can be made sweet or savory, depending on the cultural tradition of the cook or personal taste preferences. Popular variations on Passover potato kugel include apple cinnamon potato kugel and low-fat versions of the basic recipe.

If you're looking for a few new recipes for making potato Kugel for Passover or would like to learn how you can make your own, this page links to several variations on the dish and instructions on how to make Kugel for Passover.

1. Typical recipe has approximately 280 calories per serving
2. High in Vitamin C and Vitamin B6

(Keep in mind that different recipes have different nutritional values)

To make a classic and traditional potato kugel for Passover, you'll need:

• Vegetable oil
• 6 potatoes (russet)
• 1 yellow onion (large)
• 4 eggs
• 1 tsp salt
• Pepper to taste
• 6 tablespoons of matzo meal

• Instructions:

1. Preheat your oven to 375 degrees
2. Grease a baking dish with oil, let it heat up in the oven for a few minutes
3. Wash, shred and drain the potatoes getting them as dry as you can (try absorbing water with paper towels)
4. Grate onion and mix in with the potatoes
5. Mix potatoes, onions, beaten eggs, pepper, salt and matzo meal
6. Add ingredients into the preheated baking dish and bake for about an hour