Get potato kugel really quickly (and really crispy) in your Betty Crocker.
Let’s start with the basics. The Betty Crocker pizza maker (or just Betty Crocker, or even more affectionately, “the Betty”) is a countertop appliance that’s super versatile. From pizza to salmon to French fries to pasta, chicken and cookies, you can really make anything you make in the oven or on the stove top. The nonstick surface can be wiped clean for easy care. Its size and capabilities make it the best travel appliance for kosher users.
When I mentioned to the BCP team that I heard people make potato kugel in the Betty Crocker they said, “Really? What do you gain?”
This all sounded familiar. I remember the first time Shaindy Neiderman wrote us a post about the Betty Crocker back in 2018 those team members asked the same question. Why do we need the appliance instead of using the oven or stove top? Since then they’ve become huge fans (Renee will be sharing some ideas she uses it for in the coming days).
So I called Shaindy who first introduced it to us and asked my team’s question: “Why make the kugel in the Betty Crocker? What do you gain?”
This is what she told me:
- It tastes like stove top kugel – aka a giant latke! But without the mess! You get a crispy top and bottom vs. oven kugels where you only get crispness on the sides.
- Regular kugel can take 2 hours in the oven. In a Betty Crocker, it takes 30 minutes!
Start by greasing a lined Betty Crocker.
You can use any kugel recipe. We tried it with Shaindy’s recipe below and our basic recipe. If you use our basic recipe, or your 5 lb kugel recipe, you’ll need half of the kugel mixture for the Betty Crocker.
We also tried it with and without a parchment round. While it’s slightly crispier without, we found it’s easier to take in and out of the Betty Crocker with a parchment round.
Cover and cook until browned on bottom, and lightly browned on top (around 20 minutes).
Cover with another piece of baking paper, and another spatula. Flip over onto a tray/baking sheet.
Tip: If you don’t have parchment paper/rounds, once cooked, slice in half, and flip each half.
Edited to add: Since the post went live we’ve gotten lots of comments.
Many people keep the Betty closed and bake the kugel for 1 hour.
Others place a towel down on the counter and simply flip the Betty Crocker over to bake on the other side (dome side down).
Slide back into the Betty, removing the bottom parchment completely.
Continue to cook until both sides are golden and crispy.
- 5 large Idaho potatoes, peeled and grated (Idaho potatoes will give you crispier ends vs. golden potatoes.)
- 5 large eggs
- ½ cup seltzer
- ½ cup oil
- ½ tablespoon salt
- ¼ teaspoon black pepper
- Combine all ingredients.
- Grease a lined Betty Crocker.
- Add to Betty Crocker, cover and cook until browned on bottom, and lightly browned on top (around 20 minutes).
- Flip kugel, cover and cook for an additional 10-15 minutes, until both sides are golden and crispy. Enjoy!
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