The Ina Garten Potato Kugel Recipe is a classic, comforting dish perfect for holidays or family dinners. This dish is crispy on the outside and soft on the inside.
Made with simple ingredients like potatoes, onions, eggs and a little oil, it is easy to prepare yet delicious.
Many people love its golden-brown crust and smooth, creamy interior. Today, I will show you how to make Ina Garten Potato Kugel step by step with simple instructions anyone can follow.
My Experience With This Ina Garten Potato Kugel
I first made this recipe for a family Shabbat dinner. The aroma of onions and baked potatoes filled the kitchen. The kugel came out golden and crispy on top while staying soft inside.
Everyone loved the texture and flavor. It was easy to slice and serve, and leftovers tasted just as good the next day.
Making this dish reminded me why Ina Garten’s recipes are so popular—they are simple, reliable and full of flavor.
Recipe Card Info
- Recipe Name: Ina Garten Potato Kugel
- Servings: 8
- Prep Time: 20 mins
- Cook Time: 1 hr 15 mins
- Total Time: 1 hr 35 mins
- Course: Side Dish
- Cuisine: Jewish / American
- Calories: 250 kcal per serving
Equipment List
- Large mixing bowl
- Box grater or food processor
- Wooden spoon
- Measuring cups and spoons
- 9×13-inch baking dish
- Oven mitts
Ingredients You Need for Ina Garten Potato Kugel
- 4 large russet potatoes, peeled and grated
- 1 large onion, peeled and grated
- 3 large eggs, beaten
- ½ cup vegetable oil
- ½ cup matzo meal or breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: pinch of nutmeg for warmth
Step-by-Step Guide
1. Preheat the Oven
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with oil for non-stick cooking.
2. Grate Potatoes and Onion
Peel and grate potatoes and onion. Use a box grater or food processor for quick and even shredding.
3. Drain Excess Liquid
Place grated potatoes and onions in a clean towel. Squeeze out extra moisture to avoid soggy kugel.
4. Mix Ingredients
In a large bowl, combine potatoes, onion, eggs, oil, matzo meal, salt and pepper. Mix thoroughly for even flavor.
5. Transfer to Baking Dish
Spread the mixture evenly in the greased baking dish. Smooth the top with a spoon for even cooking.
6. Bake the Kugel
Bake uncovered for 1 hour to 1 hour 15 minutes. The top should be golden brown and crispy.
7. Let it Cool Slightly
Allow the kugel to cool for 5–10 minutes before slicing. This helps it hold its shape better.
8. Serve Warm
Cut into squares and serve warm as a side dish. Garnish with fresh herbs if desired.
Tips to Make the Best Ina Garten Potato Kugel
- Squeeze out excess moisture from potatoes and onions for a crispier top.
- Use fresh russet potatoes for best texture and flavor.
- Preheat oven fully before baking to ensure even cooking.
- Let the kugel rest slightly before slicing to prevent falling apart.
- Optional: add a pinch of nutmeg for extra warmth and flavor.
Common Mistakes to Avoid
- Not draining potatoes and onions, which causes soggy kugel.
- Using waxy potatoes, which don’t crisp well.
- Skipping eggs; they help bind the mixture.
- Not spreading mixture evenly, leading to uneven cooking.
- Removing too early from oven, which keeps it soft and undercooked.
Serving Suggestions
Serve this Ina Garten Potato Kugel with roast chicken, brisket or holiday turkey. It’s a perfect addition to Shabbat or festive dinners. Pair with a simple salad for a balanced meal.
This dish also tastes great with a dollop of sour cream or applesauce on the side. Its warm, comforting flavor complements both meat and vegetarian mains.
Variations You Can Try
- Add grated carrots or zucchini for extra vegetables.
- Use sweet potatoes for a sweeter, colorful twist.
- Sprinkle paprika or smoked paprika on top for flavor and color.
- Mix in sautéed mushrooms or spinach for added richness.
- Replace matzo meal with panko breadcrumbs for extra crunch.
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F for 10–15 minutes to maintain crispiness.
- Microwave works, but top may lose its crunch.
- Freeze individual slices for up to 1 month; reheat in oven for best results.
- Cover with foil while reheating to prevent drying out.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 5 g |
| Fat | 12 g |
| Carbohydrates | 32 g |
| Fiber | 3 g |
| Sugar | 2 g |
Health Benefits
Potatoes provide potassium and vitamin C. Eggs add protein. Using moderate oil and baking keeps this dish lighter than frying. Onions contain antioxidants and add natural flavor without extra calories.
This dish offers comfort, nutrition and flavor in one simple side. It’s a great addition to balanced meals or festive dinners.
Ina Garten Potato Kugel Recipe
Ingredients
- 4 large russet potatoes peeled and grated
- 1 large onion peeled and grated
- 3 large eggs beaten
- ½ cup vegetable oil
- ½ cup matzo meal or breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: pinch of nutmeg for warmth
Instructions
Preheat the Oven
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with oil for non-stick cooking.
Grate Potatoes and Onion
- Peel and grate potatoes and onion. Use a box grater or food processor for quick and even shredding.
Drain Excess Liquid
- Place grated potatoes and onions in a clean towel. Squeeze out extra moisture to avoid soggy kugel.
Mix Ingredients
- In a large bowl, combine potatoes, onion, eggs, oil, matzo meal, salt and pepper. Mix thoroughly for even flavor.
Transfer to Baking Dish
- Spread the mixture evenly in the greased baking dish. Smooth the top with a spoon for even cooking.
Bake the Kugel
- Bake uncovered for 1 hour to 1 hour 15 minutes. The top should be golden brown and crispy.
Let it Cool Slightly
- Allow the kugel to cool for 5–10 minutes before slicing. This helps it hold its shape better.
Serve Warm
- Cut into squares and serve warm as a side dish. Garnish with fresh herbs if desired.
Notes
- Squeeze out excess moisture from potatoes and onions for a crispier top.
- Use fresh russet potatoes for best texture and flavor.
- Preheat oven fully before baking to ensure even cooking.
- Let the kugel rest slightly before slicing to prevent falling apart.
- Optional: add a pinch of nutmeg for extra warmth and flavor.
Read More: Ina Garten Bacon Potato Frittata Recipe
FAQs about Ina Garten Potato Kugel Recipe
Can I make this dish ahead of time?
Yes, prepare the mixture a day before and bake before serving for fresh, warm kugel.
Can I use a food processor to grate potatoes?
Yes, a food processor speeds up grating and ensures even, uniform potato pieces.
Is this recipe gluten-free?
Replace matzo meal with gluten-free breadcrumbs for a safe, gluten-free version.
Can I add cheese to this kugel?
Yes, grated cheddar or Parmesan works well for extra flavor. Add before baking.
How can I make it extra crispy?
Bake uncovered and ensure excess potato liquid is squeezed out for a golden, crunchy top.
Final Thoughts
The Ina Garten Potato Kugel Recipe is a classic, comforting and flavorful side dish. Its crispy top and soft interior make it a family favorite.
Easy to prepare with simple ingredients, it pairs beautifully with meats or holiday meals. With tips and variations, you can customize it for your taste.
Once you try this recipe, it will become a staple at your table, perfect for Shabbat, holidays or cozy weeknight dinners.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!