Potato Kugel Cups
Recipe
Potato Kugel Cups
This delicious potato kugel is based on my friend Lauren's recipe and she swears by using red-skin potatoes. The cup idea comes from my husband's best friend Adam's mom, Geanie (what a mouthful). Hubby remembers going to their house on Saturday nights and raiding the fridge for these cups. The best part about them is that every piece is a crusty corner piece, so nobody has to fight over that coveted crunch.
Times
- Prep Time : 15 min min
- Cook Time : 60 min
- Ready Time : 1 hour, 15 min
Servings
4 to 6 servings
Ingredients
- 3/4 cup olive oil, divided
- 3 whole eggs
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse black pepper
- 6 large Idaho potatoes
- 1 large onion, quartered
Directions
- Preheat oven to 425 degrees F.
- Liberally oil six (6-ounce) Pyrex glass dessert dishes or custard cups. Place custard cups in a 9 x 13-inch disposable pan.
- Place the pan of cups in the oven to heat.
- Place eggs in a small bowl and beat. Add salt and pepper, mix well and set aside.
- Fill a large bowl with cold water and, as you peel potatoes, place them in the cold water to prevent browning.
- Heat remainder of oil in a small saucepan on the stove over medium-low heat.
- Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips.
- Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that weren’t processed properly.
- Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups.
- Bake at 425 degrees for 1 hour, or until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter.
Tips
To make this as a potato kugel pie, bake in a 9-inch round glass baking dish for about 1 hour or longer, depending on desired crunchiness.
Contributed by: Quick & Kosher
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Can you use muffin tins? How would this change the baking time?
for some reason when I look at the recipe the ingredients do not show, only the instructions
- can you please list the ingredients?
thank you
I fixed it.
Ingredients are not posted!
I love how these look – so delicious and so pretty. Thanks
MMMM! Baked latkes – less mess and burnt oil smell in the house. And fewer calories, to boot! Those in the photo are made of VERY FINELY shredded potatoes. My Cuisnart does not have such a blade, just medium shred. I’ll try it, anyway.
This was delicious! I baked it in a 9″ glass pie plate. My Cuisinart, too, has only a medium blade, and it works fine, thought I suspect a finer shred would hold together a bit better. I would definitely go with the red skinned potatoes — they add a nice bit of moisture and make the kugel lighter. My guests really appreciated that it did not have any matzo meal in it, so no matzo taste.
This was delicious! Any tips for reheating? It didn’t stay crispy on Shabbat. We left it in the big Pyrex pan and put it on the hot plate.
I am thinking of using this for a large Seder , could these be done ahead and reheated without losing the quality and crispy tops.?
Hi All — so happy you are loving these as much as we do. Ok so this is what I do regarding reheating – but please note it will never be as incredibly crispy and perfect when enjoyed straight out of the oven/or soon thereafter but if out of the oven is an A+++! this is how I reheat for an A result: once cooled using a knife I loosen and unmold and place in a pan or tin in the fridge. When reheating I do a few things. 1. Make sure the kugel cups are not overcrowded in the pan, 2. wipe away any moisture in the pan that may have accumulated in the fridge 3. use a fresh piece of tin foil or turn the tin foil that was on top of the pan upside down this way you don’t have any of the condensation/moisture that accumulated dripping down into you cups as they warm, making them soggy. 4. I loosely cover them by just laying a piece of tin foil on top (don’t secure and close) just enough to trap in the heat but not enough to steam the cups — all these tips help them retain and regain their crispiness from fridge to hot plate/oven. *Note when making this a large round the crispy top effect is really ruined by the fridge — the best you can do is follow the tin foil tips above — the cups have crispy bottoms an sides that do retain some crisp when reheated as per above.
Thank you… I will be taking this for a large Seder and really appreciate the reheat instructions.. You really are SPECIAL.
Since I don’t have custard cups or muffin tins for Passover I added 2 tablespoons of matzo meal and using an ice scream scoop placed mounds full on my silicon cookie sheet. It yielded about 24 latkes with crisp edges and much enjoyment from my sons. May sure your sheet has an edge or liquid may run off before latkes seal.
How come you friend whose recipe it is specifies red skinned potatoes but you specify Idaho potatoes- completely different & I’m sorry if I missed it but can you address this.
When I made it, it was a runny mess and very oily. When you say 6 large potatoes…what do you mean poundage wise? That might have been my problem.