28 Reviews of Lacy Potato Kugel

From: The Extravagant Little Cook

On Aug 15, 2008

A fantastic kugel. My cuisinart doesn't have a fine grater, so I put the potatoes through the shredder disk and then gave the shreds a few short pulses with the chopping blade to achieve the perfect texture. Here's a tip: if you cannot find potato starch (same as potato flour) where you live, you can substitute corn starch. There will be no difference in the result, except that it will not be kosher for passover. I added a clove of garlic when I pureed the onion because I love garlic. Also, I substituted chicken schmaltz for the 5 Tbsp of oil (but NOT the 1/4 cup oil) because I love that flavor. If you happen to have some gribenes on hand, it wouldn't hurt to toss that in, too. Still, this kugel is awesome as is. I baked it in two deep quiche pans and served it in wedges with brisket for Shabbat. It was a big hit with everyone at the table. Thanks!

From: Nancy Lapid

On Apr 7, 2004

This recipe is taken word for word from "Kosher by Design," a great cookbook by Susie Fishbein. It's really not right to post things without giving credit. It IS a great recipe, as are all the recipes I've tried from this cookbook. EDITOR'S NOTE: Recipe description updated 4/30/04

From: Chef Dudo

On Oct 28, 2006

What a luxury kugel! Absolutely fantastic. Deliciously creamy inside and a crunchy crispy crust on top. Made it in a 10 inch round pan to get the kugel a bit thicker as one reviewer suggested. What do you mean it freezes well? No chance for it to reach the freezer, it was devoured.....Will certainly make again (and then I might be able to comment if it freezes well.......) Thanks so much for posting.

From: chef 305256

On Apr 16, 2006

I made this for Passover with olive oil, heating the oil in the pan essentially turns the kugel into one giant (amd yummy!) potato latke. If you like your kugel thick like us, 9*13 may be too big a pan to use.

From: scancan

On Jan 27, 2008

I am a good cook but I can't get my potato kugels to stay good when re-heated; finally a recipe that does the job! This was enjoyed by all. I just had to come back and edit my comments because of the bad, bad review posted after me. This kugel is the best there is! Creaminess is a sign of a good kugel. Some people like theirs with shredded potatoes and matza meal which reminds me of latkes which I love very much but not in a kugel and I have yet to taste one made that way that I like. It just goes to prove there's no accounting for taste but take a chance and try this, I'm so glad I did.

From: Signe Crawford

On Jan 10, 2004

We loved them, but they were way too salty. Russets worked well, but new potatoes were too gummy. Potato flour worked in place of potato starch.

From: What's Cooking?

On Sep 24, 2006

Absolutely terrific. I made sure to add lots of ground pepper. It was a big hit and went over well for Rosh Hashanah. I used 6 very large potatoes and it filled up a 9x13 lasagna pan just right, and developed a nice thick crust on the bottom and browned well on top without burning. Crispy on the outside, creamy on the inside. Perfect.

From: Chef #821825

On Apr 20, 2008

I shredded rather than grating the potatoes. I also added 1/4 cup matzoh meal. It was excellent. Everyone wanted seconds!! I took the advise of the person who recommended reducing the water,

From: Miraklegirl

On Sep 26, 2005

This is the best potato kugel I have ever had. I was very skeptical about the starch and the water.. but it is amazing! Crispy outside, creamy inside. Delicious. Thank you.

From: FL mom baking

On Oct 16, 2007

Though it takes a bit more time to prepare than other potato kugels I've made, it's well worth the effort. My family raved about it. Next time I prepare this, I will reduce the water to 3/4 to 1/2 cup.