Does potato kugel reheat well?

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.

Can I bake potatoes ahead of time and reheat?

Cool baked potatoes completely, place them in an airtight container or resealable plastic bag and refrigerate them. The USDA says they can be safely refrigerated for 3 to 4 days . Like all foods that have been cooked and cooled, potatoes should be reheated to at least 165 degrees F.

How long does potato kugel last in the fridge?

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.

How long to reheat kugel in the oven?

Sweet Noodle Kugel Preheat oven to 350°F. 2. Cover and heat for 30 minutes , or until item reaches desired temperature.

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

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Make potato kugel for an impressive Passover side dish or any time the mood strikes. It’s crispy on the outside and fluffy on the inside, like a giant potato latke.

Micah Siva, RD

Micah Siva is a trained chef, registered dietitian, recipe writer, and food photographer, specializing in modern Jewish cuisine. She runs Nosh with Micah, her personal blog.

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Updated January 23, 2024

The Best Potatoes for Kugel

Russet potatoes are the best potato for making kugel—their high starch content helps create a light and fluffy dish that becomes golden brown and crispy when baked. Whether you choose to peel your potatoes or not is your choice. I often skip that step to save time and reduce my food waste.

How to Buy and Store PotatoesREAD MORE:

The Trick for Crispy Kugel

The key to the perfect kugel is preheating the baking dish to ensure crispy edges. I also like to soak my grated potatoes in ice-cold water to remove any excess starches, then wring or squeeze out the liquid. This prevents a gummy kugel.

What Is Potato Starch?

Potato starch is made from the naturally occurring starch in potatoes. It’s a fine, powdered substance that is great for thickening and binding. It is not the same as potato flour but does work similarly to cornstarch. Find potato starch in the flour aisle of your grocery store, typically right beside the cornstarch. It’s key in this recipe since it helps bind the kugel together without imparting any flavor.

Our Perfect Potato Kugel Is Crisp on the Outside and Fluffy on the Inside (5)

Easy Variations

Want a cheesy twist? Add 1/2 cup grated Parmesan cheese to the potatoes.
Can’t find matzo meal? Substitute equal amounts of all-purpose flour instead—it won’t be suitable for Passover, but great for the rest of the year.
Get colorful! Add a grated carrot, or replace a potato with an orange sweet potato.

A "Classic Meets Modern" Passover MenuREAD MORE:

How to Make It Ahead

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. Reheat in a 350°F oven until warmed through in the center and re-crisped.

You can also freeze kugel. Wrap in plastic wrap and then foil and store for up to 3 months. Reheat at 250°F for 1 1/2 to 2 hours, or defrost in the fridge and reheat using the instructions above.

How to Freeze Lasagna and Other CasserolesREAD MORE:

Our Perfect Potato Kugel Is Crisp on the Outside and Fluffy on the Inside (6)

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Noodle Kugel

Potato Kugel

Prep Time30 mins

Cook Time60 mins

Total Time90 mins

Servings8to 10 servings

Ingredients

6 tablespoons olive oil, divided
4 pounds russet potatoes
2 medium yellow onions
6 large eggs
1/3 cup matzo meal
1/2 cup chopped fresh parsley, plus more for serving
2 tablespoons potato starch
1 teaspoon kosher salt, plus more for the top
1 teaspoon freshly ground pepper

Method

Preheat the oven to 400°F.
Grate the potatoes:
If desired, peel the potatoes (this is optional). Using the shredding disc of a food processor or the largest hole of the box grater, grate the potatoes.
Soak the potatoes and prepare the pan:
Add the potatoes to a large bowl of ice water. Let soak for 10 minutes. Drain well and place in a clean kitchen towel. Gather up the edges and squeeze out any excess water. This step removes excess starch so that your kugel does not turn out gummy.
Add the potatoes to a large, dry bowl.
Add 3 tablespoons of olive oil to a 9x13-inch baking dish and place it in the oven to warm up.
Prepare the onions and combine the ingredients:
Meanwhile, peel and grate the onions using the food processor or box grater. Drain any excess liquid and add the onions to the potatoes.
Add the eggs, matzo meal, parsley, potato starch, salt, and pepper. Use a spatula or large spoon to mix well until combined.
Bake:
Carefully transfer the potato mixture to the heated baking sheet and spread out into an even layer. Drizzle with the remaining 3 tablespoons of oil and sprinkle with salt.
Bake until deep golden brown and a knife pierces the kugel easily, 60 to 70 minutes. Top with additional chopped parsley.
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Nutrition Facts (per serving)
339	Calories
11g	Fat
50g	Carbs
10g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 8to 10
Amount per serving
Calories	339
% Daily Value*
Total Fat 11g	15%
Saturated Fat 2g	11%
Cholesterol 112mg	37%
Sodium 198mg	9%
Total Carbohydrate 50g	18%
Dietary Fiber 5g	18%
Total Sugars 3g
Protein 10g
Vitamin C 20mg	101%
Calcium 61mg	5%
Iron 3mg	17%
Potassium 1122mg	24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.