Crackletop Potato Kugel

Preparation info
  • Yield:

    8 to 10

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

It practically defines crackle, tastes deeply of earthy spuds, is richly flavored with salt and oil: what could make a better crust for a kugel than the potato chip? Simply crush the chips with your hands and sprinkle lavishly over the oniony potato batter before baking.

The best-quality kosher-for-Passover chips I’ve found are plain, so I like to stir in some prepare toppings during the rest of the year from your favorite purchased flavored chips.