No, this is not the same as your standard potato kugel. But overnight kugel is a classic and it’s easy to learn the technique.
I first wrote a basic kugel recipe to make the perfect potato kugel. Then there was a post answering the question: “Can you freeze potato kugel?” (Yes, you can if you know how to warm it up!). Then, we showed you how to make kugel look elegant (you can!) and I wrote how to make a Shtriemel Kugel aka a Rebbish Kugel (there is a crockpot version and oven version).
However, the recipe I’m sharing here is the original overnight kugel recipe that I shared in Fresh and Easy Kosher Cooking.
- 5 lbs potatoes (idaho or russet), peeled
- 1 large onion
- 8 extra large eggs
- 1 cup canola oil
- ½ cup boiling water
- 1½ tablespoons table salt
- ⅛ teaspoon black pepper
- Preheat oven to 350⁰F.
- Grate onions and potatoes. Mix in eggs, oil, and boiling water. Season with salt and pepper.
- Transfer the potato mixture to a 9x13 inch pan. Bake uncovered for 2 hours.
- After 2 hours, cover very tightly with 3 layers of foil. Place a 9x13 pan filled halfway with cold water on the bottom rack of the oven. Place the covered kugel on the oven rack directly above the water. Lower oven temperature to 220⁰F and bake for 8 hours or overnight.
Want a high tall kugel? Try the Shtreimel Kugel recipe (disposable pot version).
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