Yukon Gold Potato Kugel

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

Is there anything more comforting than a slab of potato kugel? Dense and substantial, succulent and soft, this is Jewish soul food at its best. In the old days, kugel would be made moist and palatable by the addition of schmaltz and gribenes (chicken fat and cracklings). These days, I take advantage of the creamy texture and naturally buttery flavor of the Yukon gold potato to make a kugel that’s loaded with flavor, not fat. (Okay, sometimes I use a little schmaltz—just a little—for frying