Ina Garten Potato Kugel

Some recipes surprise you. This one didn’t. It delivered exactly what I hoped: golden edges, a soft, savory center, and the kind of aroma that draws people into the kitchen. I’ve made it for Passover, casual dinners, even brunch—it’s always the first thing gone.

Here’s what made it Ina-level for me.

What Most Get Wrong

Most kugels turn out bland or soggy. This one doesn’t—because of two things:

• Well-squeezed potatoes. Ina’s not explicit about this, but it makes or breaks the texture. Less water = crispier top and better structure.
• The bake time. Long and slow at 350°F, so the edges set and the inside cooks through without drying out.

Ingredients That Pulled Weight

• Russet potatoes – High starch gives the kugel body. Waxy potatoes don’t hold together as well.
• Onions – Two full onions sound like a lot, but they melt into the kugel and keep it moist.
• Eggs – Five eggs for binding. I whisk them separately before mixing—they distribute more evenly.
• Vegetable oil – I use a neutral one (like sunflower or canola) so the flavor stays balanced.
• Salt + pepper – Generously used. I added a pinch more salt after tasting the raw mix.

Swaps That Actually Worked

• Half sweet potatoes – Subbed in 5 sweet potatoes for a richer, deeper flavor. Balanced it with extra black pepper.
• Olive oil instead of veg oil – Slightly fruitier flavor. Worked best when served warm.
• Mini kugels in muffin tins – Great for brunch. Bake 45–50 minutes and watch the edges.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Texture was gummy	Didn’t squeeze potatoes	Use cheesecloth or clean kitchen towel
Top didn’t brown enough	Oven not hot enough	Don’t overfill the pan; use metal not glass
Bland flavor	Under-salted the mix	Taste raw mix before baking

How to Make Ina Garten’s Potato Kugel

1. Preheat oven to 350°F. Grease a 9×13-inch metal or ceramic baking dish with 1 Tbsp vegetable oil.
2. Grate potatoes and onions. Use a food processor or box grater (large holes). Work quickly to avoid browning.
3. Squeeze well. Wrap grated potatoes and onions in a clean towel and wring out as much liquid as possible.
4. Mix. In a large bowl, whisk eggs. Stir in oil, salt, and pepper. Add the grated, squeezed vegetables and mix thoroughly.
5. Bake. Transfer to the baking dish and spread evenly. Bake 1½ to 2 hours, until deeply golden on top and set inside.
6. Rest + serve. Let cool 10–15 minutes before cutting. The kugel will firm up as it rests.

Notes From My Kitchen

• I check the top after 90 minutes. If it’s not golden, I turn on convection for the last 10 minutes.
• For a slightly crispier base, I preheat the greased pan for 5 minutes before filling.
• Tastes even better the next day—cold or reheated.

What Pairs Well

• Main dishes: Brisket, roast chicken, or baked salmon.
• Sides: Steamed green beans, cucumber salad, sautéed mushrooms.
• Sauces: Applesauce, horseradish, or a spoon of sour cream.

Quick Questions, Real Answers

Q: Can I make this ahead?
Yes—bake it fully, cool, and refrigerate. Reheat covered at 350°F until warmed through.

Q: Can I freeze it?
Absolutely. Wrap tightly once cooled. Freeze up to 3 months. Thaw in the fridge overnight before reheating.

Q: Is this gluten-free?
Yes. No flour or breadcrumbs needed—just potatoes, eggs, and seasoning.

Try More Recipes:

• Ina Garten Potatoes Anna
• Ina Garten Sweet Potato Casserole
• Barefoot Contessa Mustard Roasted Potatoes