Potato Knish Kugel
A family-style potato knish filling baked as one golden kugel instead of wrapped in individual dough. Boiled potatoes, sauteed onions, eggs, flour, and oil create a substantial, sliceable side with an egg-and-sesame top. The family card already gives the pan, temperature, and bake time; this version simply clarifies how to divide the oil and how to tell when the center is set.
Ingredients
Equipment
Method
- Preheat the oven to 350 F / 175 C. Grease a 9×13-inch baking pan lightly, using a small amount from the measured oil if needed.
- Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook 18-25 minutes, until very soft when pierced with a fork.
- While the potatoes cook, heat 2 tablespoons of the measured oil in a skillet over medium heat. Add the onions and cook 10-12 minutes, stirring often, until soft and lightly golden.
- Drain the potatoes very well. Return them to the hot pot for 1 minute so excess steam can escape, then mash until mostly smooth.
- Add the sauteed onions, remaining oil, 4 eggs, flour, salt, and pepper. Mix until evenly combined with no dry flour pockets.
- Spread the mixture evenly into the prepared pan and smooth the top without packing it down too firmly.
- Brush the surface with the beaten egg and sprinkle evenly with sesame seeds.
- Bake uncovered for about 1 hour, until the top is deep golden and the center feels firm rather than loose when the pan is gently shaken.
- Let stand 15-20 minutes before cutting so the slices hold together cleanly.
Notes
Recipe #136
Category: Kugels, Sides & Knishes
Yield: 1 (9×13-inch) kugel
Method: Boil, mash, and bake
Prep: About 35 minutes
Bake: 350 F / 175 C for 1 hour
Difficulty: Beginner-friendly
Recipe Details
Kosher: Pareve. Texture: Soft, savory mashed-potato center with a browned, lightly crisp sesame top. Best feature: All the comfort of potato knish filling with much less shaping work.
Oil Amount Clarified
The family recipe lists 3/4 cup oil and separately tells you to saute the onions. To avoid accidentally adding extra fat, use the measured 3/4 cup total: reserve 2 tablespoons for the onions and mix the remainder into the potatoes. The original 350 F / 175 C, 1-hour bake is preserved.
What a Beginner Should Look For
Potatoes: Very soft before mashing. Batter: Thick enough to mound on a spoon, with no dry flour visible. Finished kugel: Deep golden top, set center, and edges beginning to pull slightly from the pan.
Drain the Potatoes Well
Extra potato water can make the kugel heavy and gummy. Drain thoroughly and let steam escape for a minute before adding the eggs and flour.
Beginner Tips
- Cut the potatoes into similar-size chunks so they cook evenly.
- Do not add the eggs until the potatoes have stopped steaming heavily.
- Use the measured oil for both sauteing and the kugel mixture.
- Smooth the top gently so the egg wash stays on the surface.
- Rest before slicing; the kugel firms as it cools slightly.
- Add 1/2 tsp garlic powder for a slightly fuller savory flavor.
- Use a mixture of white and black sesame seeds on top.
- Bake in two smaller pans and freeze one for later.
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