Best Potato Kugel Recipe - Jamie Geller

Note: Be very careful with glass, extreme temperature changes can cause it to shatter.
Recipe: www.joyofkosher... | Jamie Geller shows you how to make her recipe for Potato Kugel in individual cups. The best part about them is that every piece is a crusty corner piece, so nobody has to fight over that coveted crunch.

[@FriendlyPitbull1]

My Lithuanian Grandmother made this Pre-WWII when she was married and living in Poland. She worked for a Jewish family there and was taught their cooking. She made the greatest Chicken Soup ever! Being Roman Catholic and having a butcher husband she put fried bacon into her Kugel. It was the tradition of our family for decades but, nobody knew how she made it. Thanks for showing the recipe. My Grandmother also grated the potatoes by hand! The work she did for a family of nine! She should have had our luxuries of food processors!

[@alegiadubrutz5212]

Hi! I am American Lithuanian and my family makes a dish called Kugelis. For Kugelis we grate the potatoes by hand and also the onion we fry up bacon like you mentioned we add the eggs but also we also add evaporated milk to it. Then we add salt and pepper and put it in the oven for about an hour. You can look up videos on how to make Kugelis on KZbin and there are also recipes on Google. Message me if you have any questions.

[@beecharmer31326]

Bacon...BOO!

[@Serai3]

A food processor would not get the same results. The blades would pull too much liquid out of the potatoes, and they come out limp. Some things really do have to be done by hand. :)

[@lauriekendrick2121]

I agree with the science. But she’s wearing a wig, so in the tradition of orthodox modesty for over observant wonen , she just might be an orthodox ic Jew and won’t mix meat and dairy, every day use. Just a guess.

[@Mindy56743]

I just wanted to let you know I have gone kosher due to health issues and everything I had cooked for ages had no taste until I found your site. Tonight I made this and my whole family loved it. Thank you so much for helping me serve foods that are healthy and tasty for my family without spending hours in the kitchen.

[@paulfeiger]

Purchased several 4oz ramekins. Just used them to make Shabbat Potato Kugel. Used your amazing recipe, of course. Turned out fantastic, everyone wanted more! Can't thank you enough!

[@popsicle_907]

I just love your way of presenting. You get right to it, you don't spend time on a bunch of extraneous blather, I love it. I'm going to make this delicious looking bite and follow you for others. You are a good speaker and I look forward to many ideas from you.

[@americanallthewayredneck3917]

grew up eating chopped liver matza ball soup kugle pickled herring bagels and lochs and gefilte fish..We all crammed into my nannys kitchen in the bronx..I will always cherish those family memories😀

[@Srossartist]

Jamie, you saved me! I was waiting for a yummy potato kugel recipe and now I have one that I’ll use forever! Love you and love your videos! Hope to run into you again at Holy Bagel!

[@jaredini]

I love the way your deliver your instuctions, quick and simple and no messing! Love it! I do my kugel very similar way! Great vid!

[@alegiadubrutz5212]

I have finally caved in and I am going to buy a food processor to make some Lithuanian Kugelis which is similar to the Jewish Kugel. I am using some of the tips in this video when I make it like cutting the potatoes into fourths and grating the onion first. Thank you Jamie!

[@stacimathura9874]

If you don't have a grate function on your food processor, using a box grater is truly a labor of love/hazard to your fingers! Making this tonight :)

[@rose2fame1]

Hi Jamie, This potato kugel recipe looks great! I can't wait to try it. I'll let you know how well mine turns out. I really like the individual idea from your cookbook best. You make it look fun to cook. Thanks, Chaviva

[@adamchurvis1]

Jamie, I love your recipes, but you are making a critical mistake here regarding your advice on cookware. The reason why many are complaining of their glass casseroles shattering upon contact with the kugel mixture is because one should never -- and I do mean never -- pour cold or even warm ingredients into a hot glass container because the thermal shock causes a contraction more rapid than the structure of the glass can withstand, which causes it to shatter. One reason for this may be that you are fortunate enough to have an older Pyrex dish which, if it was manufactured before the mid-eighties, was made of a Borosilicate composition that withstands thermal shock somewhat well. This is the Pyrex many of us over a certain age grew up with. In the mid-eighties, the more expensive Borosilicate formulation was abandoned in favor of a cheaper soda-lime formulation that provided stronger impact resistance, yet failed to provide the same degree of thermal shock resistance the earlier Borosilicate formulation did. As a result, many old recipes tell cooks to do things like you are doing in this recipe, but they are no longer safe to do with modern Pyrex glassware. For these reasons you may want to use a heavy cast iron ceramic-coated dish, like the 2-1/4-quart Le Creuset Oval Baker, instead of any kind of glassware.

[@christylynn0100]

WOW, thank you for the info!!! Nice to know.

[@celtic0317]

Adam Churvis Too high heat for glass (Pyrex)

[@yourhighness4746]

You impress me, thank you for the information, now I have a reason to continuing keeping my old pyrex, Good to know.

[@ulrikelichtenfels9008]

Adam Chur

[@ulrikelichtenfels9008]

Adam Churvis .

[@SmadarPrager]

Beautiful!!! Applause to you. I learned something new and this is most exciting. I am so impressed by you; I am going to order your book. 2 copies, one to my daughter in law. Thank you & Shana Tova u Metuka, Ktiva ve Chatima Tova.

[@patiencesamwinga762]

Your kugel looks delicious. Will try it but of course with less oil. Thanks for sharing..

[@violinipiano]

Be careful when you put cold potatoes in hot glass pan. It'll crack. Happened to me years ago

[@montgomerycamjr]

Ahhhh, I love potato kugel! This looks deeeeelicious!

[@daphnelewis5109]

These turned out just great!

[@tonisanoedelacruz3668]

I am loving your recipes!! You have definitely introduced Kosher food to this Hawaiian Household! Aloha!

[@deathechovii]

Wouldn't adding the hot oil cook the eggs?

[@jarednil69]

I wanted to see the end result like the picture! Clickbait nono.

[@debstern1313]

looks amazing! just want to share that I vote for using Idaho potatoes and also to hand-grate at least 2/3 of the potatooes plus the onion too ... also, need to be very careful with hot sizzling oil...

[@theurbancamper5410]

I took your advice and put the glass purex dish in the oven and heated it up and once I put the room temperature potato/onion/egg mix in to the screaming hot dish, the dish exploded! I repeated the process, just not with preheating the dish and so far, so good.

[@xhriscastillejosisterjaret838]

What do 11 people have against potato kugel?

[@wandabengio6640]

Lol

[@stanleycohen]

39

[@andreapirringer7008]

:D

[@davidgottfried5819]

Up to 48. Probably anti-semites. LOL

[@dlgang]

probably it's the wine advertisement at the end ... wine has nothing to do with this dish

[@bikerchick9432]

Hi Jamie. Thank you so much for the wonderful recipe.

[@AxelSituation]

Jamie, I am making your famous potato kugel today and thinking of you. Stay safe

[@55Bluesgirl]

I wanted to see you cut this dish up How does it look when serving it ?

[@coraleibowitz9582]

FABULOUS....I decrease the oil and bake in an 8X8 pan.....DELISH! I also replace one potato with a piece of squash or carrots for a little color/flavor.

[@bostonpatriot613]

I'm surprised you don't wring the liquid out of the grated potatoes and onions. Is it not necessary? Thanks. You are adorable!

[@MsTAXITAXI]

nice I ask why you do not clean the potatoes thoroughly "eyes"

[@barbararasch8422]

Agree

[@donandmaureengetty3821]

Cause they taste great mate. That was a 4 year old question, i think you have got over it by now. But trust me, The spuds eye is on you

[@MRoth44]

Made this Kugel ten times and everyone loves it, thank you from The Zaidy who knows nothing. My one issue is the Pyrex pan, it has literally exploded on me three times. What do I need to know about Pyrex” ?

[@stevensiegel3947]

I wanted to compliment you on all your hard work in preparing these food videos. I have no doubt that you made something hard look very easy. Thank you for the entertaining and tasty video recipes.

[@usheamdawson8083]

Steven Siegel p

[@DDDRNY]

Thanks for sharing. Just wondering what potatoes are best for kugel. In Europe potatoes are better. Here in us i can't find which ones taste better. And i don't use oil , we use cup of very hot milk and bake with bacon and onion mix.

[@JOYofKOSHERwithJamieGeller]

Russet potatoes are best

[@LIZZIE-lizzie]

THANK YOU SO MUCH FOR SHARING ALL YOU KNOW AND THANK YOU for uploading your recipe ❣❣❣ My grandmother would give you her recipe for chicken soup and leave out the chicken 🥴🙄. That's why I appreciate the bakers and cooks who show us their techniques and personal twists and takes❣

[@aliw5256]

Looked so beautiful! Mine burned on the top and didn’t turn golden. What did I do wrong?🙁

[@alicecoppers8980]

Suggest using coconut oil as it has high burn temp over 425

[@jays2573]

Jamie, this video was sort of deceiving because it showed the cup potato kugel. I was expecting to learn to make the cup potato kugel. Even though you said in the video you were not going to make the cup potato kugel. The potato kugel looks yummy nonetheless. I'm just razzing that is to say I'm teasing you. Please take care and be safe. Shalom, shalom from the great state of Texas. :)

[@diannan8394]

Hello Jaime love this beautiful recipe thank you have a great day

[@r3b0rn_mike117]

Mmm Jewish Potato hash brown casserole

[@pothulasushanti4158]

I liked it but I loved the individual cup of potato kugel

[@EU-eb7xd]

Yes, I must take it upon myself to make a kugel. It would be my first attempt and hopefully there is some leeway as far as mistakes go.

[@devorahfriedlander9139]

Wonderful video, thanks for sharing

[@rme1383]

this isn't what was on the picture

[@sukaynanathani7246]

rme1383 Exactly!

[@GpD79]

1:26 She mentions it's the same recipe found in her book. The only difference is that she made them in pyrex cups instead of one big pan. I bet they could be made in muffin tins too, except those are usually metal.

[@nicolejansens9317]

J'adore votre cuisine je cherche une recette originale du gefilte fich merci

[@rosalindacorenstein2292]

I'M drewling...for passover...thanks and shalom from Mexico city

[@LaughLikeLilach]

could you please mention which blessing one must make on each of your recipes? :)

[@melahatkavak8109]

Looks yummy and delicious thank you

[@tamicawreaks2361]

Joy of Kosher,,, It looks great and I will try it in muffin tray, Im sure it will work same way,, But not in glass ive had two bad experiences with it both times exploded and What a Mess...

[@dlgang]

temperature need to stay below 375 for glass

[@diannan8394]

Yummy so delicious thank you for recipes sharing ✌️🍀✨💖🙏🏼

[@jaredadamengel]

This recipe was great. But where can i get the mashed potato style version? It's served every shabbos at the kiddush club and its to die for

[@mcomeslast]

On the Chabad website, under videos, A Taste of Shabbos, she makes one like that.

[@mrsnathan4132]

This is perfect, thank you so much!!

[@55Bluesgirl]

Have you ever eaten a Russet potato Oh my The best tasting yellow flesh potato for potato chips, french fries, or potato pancakes with just sauteed apples with cinnamon Tastiest potato yet

[@nanlev613]

Okay Jamie here’s my question: If I were to boil the potatoes so they become soft and then mash them and then add all the ingredients and bake it, what will the end result be?

[@timbehrend]

I would have put the potato shreds into a tea towel and wrung out as much liquid as possible for crunchier results.

[@a.rosesrbleu9580]

Or a ricer works real nice too! Good idea....Got that idea from someone making excellent hash browns...

[@imisstoronto3121]

me too, and add some matzo meal.

[@dbadner74]

Thank you for this recipe. Never made kugel before but the quarantine is forcing me to be creative in the kitchen. The only downside is that there weren’t any leftovers after dinner.

[@JOYofKOSHERwithJamieGeller]

LOL, I will take that as a good sign.

[@conniejeanklein5375]

My favorite is the sweet apple noodles kugel

[@DianaBradley-to9zh]

The recipe says Idaho. But you say Red in your video. Which should I use and how many pounds ?

[@11Urraka06]

How delicious and simple too! -- Delish food.- look forward to more videos.

[@galacticcentral6178]

Add a grated peeled and cored apple, tastes even better

[@lolly2222aa]

I hear that the oven is preheated at 425 and then it drops to 375. Which is it for the entire cooking time?

[@dlgang]

beware: pyrex shouldn't go above 375

[@sherikatz2919]

How much salt & pepper do you add ? Thank you.

[@rockyz5236]

Thanks! Great recipe! My kids love it!!

[@robinrymshaw6653]

I will definitely have to try this I love potatoe kugel😋❤️❤️😋

[@jenlegler]

it said it was a recipe for individual kugelis but it made one big one

[@ephie48]

ערב טוב וחודש טוב. אפשר גם בלי לקלף את תפוחי האדמה? כל הכבוד על קידוש שם שמים הגדול שאת עושה. שבת שלום.

[@gashmius1k]

☹️Tried three times and the Kugal came out mushy. I'm not convinced her's didn't either. She ends the video before she cuts into it.

[@Ea-Nasir_Copper_Co]

SlamCheese I assume you’re using the red potatoes and not russets, so my suspicion is that your potatoes have been sitting in storage at the warehouse or wholesaler’s, something you can’t know or do a thing about! You’re only lucky that the Pyrex didn’t explode!

[@imisstoronto3121]

My mother would shred the potatoes, and as they sat moisture would be released. She would remove some of the water, and she would also add some matzoh meal. Her kugel always came out well, never mushy.

[@sherikatz2919]

I noticed she didn’t squeeze out the potatoes after they came out of the food processor. May that’s why they come out mushy.

[@gwendolynnhanisch7089]

This looks great.

[@mhennessee]

Love your recipes! Thank you for the videos!

[@linrosenquist]

Did you squeeze the liquid out from the potato/onion mixture?

[@toritopihuas]

That looks delish!

[@blueshorecreative3146]

I know this was a long time ago, biut a very handy recipe for a non-jewish australian who happens to love potato dishes. Maybe it's the Irish in me, maybe it's just potatoes.

[@dawngayle9175]

Why all the negative comments? WELL this is the internet .This was a lovely video thanks for sharing it.💟⚘⚘⚘

[@dawngayle9175]

@Patricia Westervelt very well said!⚘⚘⚘

[@Lot-4656]

She lost weight in time .i made this ,absolutely fantastic.

[@adlerjll]

Best potato Kugel I've had. thanks!

[@analynpalmonesquinones6885]

i try to make that recipe

[@christopher3386]

Why didn't you remove the "eyes" from the potatoes? Easy to do with the end of your peeler.

[@gracelilyyoshua328]

Kindly cut, serve and taste ... So we could get close up pics of the finished product ... And kindly post link to the video of single serve potato kugel recipe please... Thanks 😘

[@flemingcourt]

It's all there. Do the math!

[@phlarrdboi]

What other dishes would you guys serve this with?

[@mjmas61]

You could serve this with roasted chicken, Turkey or brisket. Would also work with salmon, or even a quiche or frittata.

[@imisstoronto3121]

this batter could be used for potato latkes. My mother would serve it with chicken soup. It is dee-licious.

[@Daphna101]

Very well done..will make it tommorrow.

[@countryhome7668]

My son doesn't like onions, so what else can I add instead of onions?

[@hometreasuresii]

nothing

[@plantloverfreya]

Jamie, you rock!

[@LittleKosherLunch]

This looks delish! Thank you!

[@GpD79]

Looks really good! Although, I'd be worried that the shock of putting in cold potatoes into that hot glass pan would shatter the pan. Just a few weeks ago, we were baking spaghetti squash, and the pan shattered in the oven! Not fun!

[@Alkes777]

GpD79 She added sizzling oil to the mixture before it went into glass pan. I made it twice. One time I forgot to add the sizzling oil first and it was a disaster. The second time I remembered and it was a beautiful thing.

[@bernadettemendoza8058]

A must make it soon. Thanks!

[@anniemanni]

can i put sweet potato instead of regular potato?

[@KBAFourthtime]

Why do you bake the oiled pan empty before adding the batter?

[@mercedesnunez869]

Mmm,yummy,looks so good.

[@joannab-k3542]

Fortunately my pan did not explode and I could enjoy the taste of kugel. :)

[@mintjestory]

Looks so good😋

[@paulinesaraf9214]

Thank you/Tried it. fANTASTIC!!

[@MaryChrapliwy]

looks delicious - I'm going to make this this week

[@TamTam6306]

Has anyone frozen this? How did it come out after being warmed?

[@aiducha]

Fantastic!! I will make it today. Jag Sameaj!

[@zvaigzduute]

oh dear oh dear... first oil... then eggs...

[@marilynmaloch9239]

If the onions were supposed to brown on top why did you mix them in through out the kugel? I like your shows

[@andier.9201]

The onions are NOT supposed to brown on top. They are supposed to be mixed in with the potato.

[@anniewilkins2620]

Looks pretty good, she could have cut into it to let us see. The recipe called for Idaho potatoes but she said she specifically uses red potatoes, a bit misleading...

[@anyesstanton1490]

When l added the hot oil, the eggs got scrambled :(

[@alegrefeliz7579]

Excellent presentation and looks delicious. Sub.👍

[@joshuabrande2417]

looking for a recipe for Kreplok. ````n`not sure of spelling or pronunciation. They seemed to be Jewish pierogi or ravioli. Maybe you know. Grandmother would make them a long time go. Thanks.

[@beecharmer31326]

Jamie this recipe looks amazing I'm going to try to pull this off for Shabbos tomorrow fingers crossed Baruch Hashem!! I love you and I'm so happy that I found your channel a while ago how are you making out living in Israel lucky you!!

[@lb3848]

I have eaten kugel made like this. Tastes like paste. I always soak my potatoes for at least five minutes AFTER they are grated. Gets rid of all that nasty starch. Also, who ever heard of using olive oil? Schmaltz makes all the difference.

[@imisstoronto3121]

my mother had a 'schmaltztop" in her fridge, and topped it up every friday afternoon. She stopped it when fat became the latest 'don't eat'. But it had a lot of flavour!!

[@neilbarnett3046]

Her kitchen is bigger than the ground floor of my house!