Our Perfect Potato Kugel Is Crisp on the Outside and Fluffy on the Inside (2024)

FAQs

Why is my potato kugel gummy? ›

A kugel can become gummy if the potatoes aren't properly drained and dried, the right potatoes weren't used, or the proportion of ingredients was off. Is potato kugel served warm or cold? While leftover kugel can certainly be enjoyed cold, this dish is normally served warm (or hot) for the best texture.

You'll know your kugel is done when an instant-read thermometer inserted in the center of the casserole reads 150 to 160°F, the topping is lightly browned, and the noodles have turned golden brown around the edges of the baking dish.

Potato kugel can be prepared in advance. Once cooked and cooled, cover it with plastic wrap and store in the fridge for up to 4 days.

Beat the eggs in a large bowl. Grate the potatoes into the eggs and stir to coat the potatoes with the egg to keep the potatoes from turning brown.

When breaking down the potatoes, it's important to take care not to "overwork" them. Violently breaking them down causes more starch to be released, which leads to stickier, pastier potatoes.

When too much starch gets released, the potatoes become gummy, gluey, and unappetizing. Overworking the potatoes can happen in a couple ways: either by simply handling them too much, or by using a food processor, blender, or similar tool, which mixes the potatoes too aggressively.

Potato kugel keeps well in the refrigerator for four to five days, as long as it's covered. You can eat a cold slice right out of the fridge, or reheat it in a 350 F oven, uncovered so the top can crisp, until hot. Kugel will also freeze well.

While kugel is best fresh from the oven, you can freeze it, wrapped well, then reheat ovenight.

Kugel may seem confusing if you've never had it before, because it can be made sweet or savory, leading you to wonder if it's a side dish or dessert (it's the former). Additionally, many enthusiasts will argue it's equally delicious served hot, warm, or cold, but that's up to you.

Potato Kugel Tips

Alternating the potatoes and onions while shredding helps minimize some darkening. You can also submerge the grated potatoes in a bowl of cold water, drain them well, and pat dry before mixing with the seasoned egg mixture.

How to reheat potato kugel? ›

The kugel reheats extremely well in a 350°F oven, uncovered so the top can crisp up additionally. Reheating time depends on the size of the piece being reheated, and at what temperature the kugel is when going into the oven.

Switch to the “kugel blade” or small shredder blade and process the potatoes. Pour the whole mixture into a 9×13 pan and mix well. Pour hot water on top (this gives the crust an extra crispy texture).

They need to be sliced open immediately. If you don't, they will retain water from the still-steaming center and turn dense and gummy. Quickly jab a serrated knife through each potato as soon as the pan has cleared the oven. Give them a gentle squeeze (with a hot-temp glove or towel) to create a vent.

Don't overmix the potatoes! For mashed potatoes that are smooth without being gummy, a potato ricer is your best bet. It gently presses the potato into fine pieces, so all that's left to do is add your liquid and a pat or two of butter.

The recommended method here is to press the potatoes through a ricer (instead of using a blender), which gives the soup a light and clean texture and eliminates the gluey consistency common in other recipes.