A golden-crusted classic made with simple ingredients, this Ina Garten-style potato kugel is crisp on the outside, creamy on the inside, and destined to become your go-to side dish for holidays and cozy dinners alike.
When it comes to comfort food, few things rival a perfectly baked potato kugel—and while Ina Garten hasn’t released an official recipe for it, this version is everything you’d expect from her kitchen: simple ingredients, beautifully balanced flavors, and a technique that lets each component shine.
Think buttery shredded potatoes, golden onion, and just enough egg to hold it all together, all baked until the top is irresistibly crisp.
Whether you’re serving it alongside a roast chicken for Friday night dinner or as part of a holiday feast, this Ina Garten-inspired potato kugel brings warmth and familiarity to the table with minimal fuss.
It’s earthy, savory, and always a crowd-pleaser—especially when served straight from the oven.
Why You’ll Love This Recipe
This potato kugel is all about rich, savory flavor with the perfect contrast of textures. The inside stays tender and fluffy thanks to a mix of potatoes and onions, while the edges get crispy and golden from hot oil and a well-preheated baking dish.
Inspired by Ina Garten’s cooking philosophy, this version keeps the focus on fresh, high-quality ingredients, a few classic techniques, and thoughtful seasoning.
It’s just as welcome at a Hanukkah table as it is at Sunday supper, and it makes fantastic leftovers (if you’re lucky enough to have any!).
What You’ll Need
- 6 medium russet potatoes, peeled and shredded
- 1 large yellow onion, grated or finely chopped
- 3 large eggs
- ⅓ cup all-purpose flour
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon baking powder
- ¼ cup vegetable oil (plus more for greasing pan)
- Optional garnish: chopped fresh parsley or chives
Pro Tips
- Squeeze excess moisture from the potatoes and onions using a clean kitchen towel to ensure crispiness.
- Use hot oil in the baking dish to help create that golden crust on the bottom and edges.
- Bake uncovered to allow steam to escape—this helps the top crisp beautifully.
- Grate potatoes by hand for the best texture (but a food processor will save time).
- Let it rest for 5–10 minutes before slicing for cleaner servings.
Tools You’ll Need
- Box grater or food processor with shredding disc
- Large mixing bowl
- Clean kitchen towel (for squeezing moisture)
- 9×13-inch glass or ceramic baking dish
- Spatula or spoon
- Oven mitts
Substitutions and Variations
- Gluten-free? Swap flour for potato starch or gluten-free all-purpose blend.
- Add herbs: Mix in chopped thyme, rosemary, or dill for a flavorful twist.
- Want it richer? Use duck fat or schmaltz (rendered chicken fat) instead of vegetable oil.
- Low-carb version: Sub half of the potatoes with grated zucchini (squeezed dry).
- Make minis: Bake in muffin tins for individual kugel cups.
Make Ahead Tips
- Grate and prep ingredients a few hours ahead—store potatoes in water to prevent browning, then dry well before mixing.
- Fully bake ahead and reheat in the oven at 350°F uncovered for 15–20 minutes until crisp again.
- Freezes well: Freeze cooled kugel in slices and reheat from frozen, covered with foil, then crisp uncovered.
How to Make Ina Garten-Inspired Potato Kugel
Step 1: Preheat and Prepare Pan
Preheat oven to 375°F. Pour 2 tablespoons of oil into a 9×13-inch baking dish and place it in the oven while it preheats.
Step 2: Grate and Squeeze Potatoes and Onion
Grate potatoes and onion using a box grater or food processor. Transfer to a clean towel and squeeze out as much liquid as possible.
Step 3: Mix the Kugel Batter
In a large bowl, whisk eggs. Stir in flour, baking powder, salt, and pepper. Add shredded potatoes and onions, then mix until fully combined.
Step 4: Transfer to Hot Pan and Bake
Carefully remove hot baking dish from oven. Pour potato mixture into the dish and spread evenly. Drizzle remaining oil over the top. Return to oven and bake for 60–70 minutes, or until golden brown and crisp on top.
Step 5: Cool Slightly and Serve
Let kugel rest for 10 minutes after baking. Slice into squares and serve warm, garnished with fresh parsley or chives if desired.
Leftovers and Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in oven or toaster oven at 350°F for 10–15 minutes to crisp the edges.
- Freeze individual slices and reheat directly from frozen, covered with foil, then uncovered to re-crisp.
Recipe FAQs
1. Can I make this without eggs?
You can substitute flax eggs (1 tbsp ground flax + 3 tbsp water per egg), but the texture may be softer.
2. What type of potato works best?
Russet potatoes are ideal for crisp edges and fluffy interior. Yukon Golds work too, but may be denser.
3. Can I halve the recipe?
Yes! Use an 8×8-inch dish and bake for 40–45 minutes.
4. Is this dish kosher for Passover?
It can be—just swap the flour for matzo meal and confirm all ingredients are Passover-approved.
Golden Edges, Tender Center, Pure Comfort
This Ina Garten-style potato kugel proves that with a few humble ingredients, you can create something truly spectacular. Crispy, golden, and deeply savory, it’s the perfect side dish for holiday tables or weeknight dinners alike.
Give it a try and let me know—did you keep it classic, or add your own twist? I’d love to hear how it turned out for you in the comments!
