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Classic Potato Kugel

Classic Potato Kugel
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Potato Kugel is a baked potato casserole with delicious, crunchy edges. The ingredients for this potato kugel recipe are simple. Potatoes, onion, salt, pepper, Heinen’s cage free eggs, and Heinen’s extra virgin olive oil come together in a delicious casserole your family will love.

Don’t forget to top with a dollop of sour cream and some fresh dill or chives to complete the dish!

close up of Potato Kugel in white baking dish

While traditionally associated with Jewish celebrations, its appeal spans across cultures, making it a beloved dish for many.

With just a handful of basic ingredients, this recipe offers a fuss-free, yet delicious, option for family dinners or gatherings. Whether you prefer to elevate the flavors or keep it simple, one thing is certain—this Potato Kugel recipe offers wholesome goodness!

Why You’ll Love This Recipe

  • Embrace the versatility. This kugel is delicious for a special occasion, but also easy enough to make for a weeknight dinner.
  • Streamline your prep process. Utilizing a food processor makes grating potatoes and onions effortless and convenient.
  • Elevate your culinary experience. The superior quality of Heinen’s cage free eggs and Heinen’s extra virgin olive oil ensures every bite is imbued with freshness and flavor that tantalizes the taste buds.

Classic Potato Kugel

Classic Potato Kugel


  • 10 large russet potatoes, washed and peeled
  • 1 large white onion
  • 5 Heinen’s cage free eggs
  • 1/2 Tbsp. salt
  • 1 Tsp. black pepper
  • 1/3 cup Heinen’s extra virgin olive oil
  • Sour cream, for serving
  • Fresh chives or dill, for serving


  1. Heat the oven to 400℉.
  2. Grease a 9×13 oven-safe baking dish. Set aside.
  3. Grate potatoes and onion using a grater or food processor grate plate. Remove excess moisture by pressing the liquid in a kitchen towel over the sink. Squeeze out as much moisture as possible.
  4. Combine the potatoes, onion, eggs, salt, black pepper and olive oil in a large bowl. Mix well, until combined.
  5. Transfer the potato mixture into the prepared 9×13 baking dish.
  6. Bake for 1 hour or until golden brown.
  7. Serve with sour cream and fresh chives or dill.
Christina Musgrave

By Christina Musgrave

Christina Musgrave is a recipe developer, food photographer and food writer. She’s always looking forward to her next meal. Her blog, Tasting with Tina, is a celebration of easy yet delicious recipes that help busy families create delicious meals and memories in their homes.

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