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Potato Kugel Cups

 

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Potato Kugel Cups
 

 

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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 : 1 hour
  • 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

  1. Preheat oven to 425 degrees F.
  2. Liberally oil six (6-ounce) Pyrex glass dessert dishes or custard cups. Place custard cups in a 9 x 13-inch disposable pan.
  3. Place the pan of cups in the oven to heat.
  4. Place eggs in a small bowl and beat. Add salt and pepper, mix well and set aside.
  5. Fill a large bowl with cold water and, as you peel potatoes, place them in the cold water to prevent browning.
  6. Heat remainder of oil in a small saucepan on the stove over medium-low heat.
  7. 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.
  8. 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.
  9. Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups.
  10. 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

Video

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

116 Responses to Potato Kugel Cups

  1. avatar says: mr

    Can you use muffin tins? How would this change the baking time?

    • Well, can you use the muffin tins or not? I would rather do it that way and have 12 done at once.

      • The answer is yes you can use muffin tins the bottom and sides won’t be as crispy as when you use glass but will still taste delicious and look good and make for easier cleanup – just be sure to oil the cups well for easy removal.

    • avatar says: ank

      hi, they look delicious, i will try to make them tomorrow… for the seder. Can i cover them with baking paper instead of foil?

    • My mom used to put yeast in her kugel, can I do it with this recipe?

  2. avatar says: cedelman

    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

  3. avatar says: helene

    Ingredients are not posted!

  4. I love how these look – so delicious and so pretty. Thanks

    • YAY – they are!

      • avatar says: roz

        my Cuisinart is broken and I was wondering if I could buy shoestring potatoes and then follow your recipe? I want the crunch and thought paper/foil lining muffin cups would work. I would have to adjust cooking time. any advice?

  5. avatar says: djguest

    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.

  6. avatar says: cguest

    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.

  7. avatar says: Amy

    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.

    • It’s really! hard to get food to stay crispy once it’s been in the fridge and then reheated for shabbos on a hot plate or in a warming drawer. One thing I am careful to do is not cover it completely otherwise the moisture and condensation that comes from reheating just drips back into the kugel and makes the top wet and soft. I cover it loosely with a piece of foil and flip the foil every once an a while before too much moisture can develop.

  8. avatar says: mybobba

    I am thinking of using this for a large Seder , could these be done ahead and reheated without losing the quality and crispy tops.?

  9. 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.

  10. avatar says: mybobba

    Thank you… I will be taking this for a large Seder and really appreciate the reheat instructions.. You really are SPECIAL.

  11. avatar says: anngeri

    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.

    • whaaaat!!???!!! I love this idea!!! am totally steeling and and going to try it. much easier than standing by and manning 4 frying pans at once and I won’t smell like i just came off a shift at a fast food restaurant!

  12. avatar says: SF2OAK

    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.

    • I actually go back and forth and use either or I find red skinned to be creamier in consistency they also don’t brown as quickly once peeled.

  13. 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.

    • oy vey so sorry – large as in VERY LARGE! you want each potato to be btwn 12-16oz, ideally closer to 16 – but in that range should be fine. Also you can cook it longer to set it — once the top is to your liking loosely cover with foil (usually I just lay a cut sheet on top (not wrapped around the edges bc I don’t want to lose the crisp) and keep it going for another 20-30 minutes at 375 degrees F

      • avatar says: CraigE

        Double Oy Vey! Following your 6 potatoes approximately 12 ounces each and then multiplying to use an 8×11″ glass pan, I used approximately 6 pounds of potatoes. I had enough to fill a glass pan that was 10×14″ to the brim! Haven’t finished baking yet but we are sure going to have a lot of left over! LOL

        • that is a double OY VEY – 6 large potatoes at around 12 ounces each can work for a deep dish 9-inch round or a deep dish 8 x 11-inch for a larger crowd I use 9 potatoes and bake in a deep dish 9 x 13-inch pan

    • avatar says: MrsWolfe

      Also you have to drain the potatoes after grating them. Tons of water will come out when you squeeze them into a colander. Maybe that’s why yours were a runny mess.

    • avatar says: MrsWolfe

      My family loves this recipe. The hardest part is getting them in the oven at the exact perfect time so they are hot and ready to eat when we arrive at the meal after seder, fish and soup. Also, they are fantastic the day after. Just heat in a little olive oil on the stovetop or pop into the oven.

      • Thanks MrsWolfe for sharing all your tips! So happy your family loves this recipe!

  14. I made this potato kugel for the first time this shabbos, and it was UNBELIEVABLE. It went so quickly; I wish I had made a second one! Awesome recipe!

  15. This is a go-to favourite in our family!! I’ve added a full pound of fresh spinach, processed down in the machine, directly to the mix and added an extra egg for a colourful, healthy cup. Or shredded carrot. Or even red cabbage! Everyone loves it and it’s great for a crowd, or after school snack. Freeze a few and use them for breakfast! It is a flexible side dish that’s genius in the perfect pre-measured size. Thank you for changing our routine!

    • ahhh yay!!! I love this idea and embarrassed I didn’t think of it myself :-) sounds gorgeous and delish!

  16. do these come out well if done in cupcake tins ?

  17. I always use glass but I know people make them in cupcake pans and even disposable cupcake tins — just make sure each is well greased/oiled. Let us know how it comes out.

  18. avatar says: Laura

    Hi Jamie,

    Can I use a 9×13 glass baking dish or an 8x8x2 glass baking dish?

  19. 8×8 — if using a 9 x 13 you will need 9 LARGE! potatoes — and of course will have to adjust all the other ingredients to 1 1/2 times the recipe, enjoy :-)

    • BTW – deep dish glass baking dishes are best – and that’s what I use.

  20. avatar says: dlbs

    Jamie, I am so excited about making this for my family this Monday evening. Please, can you tell me if it’s “doable” to prepare the mixture the night before, for baking the next day? I don’t know if the mixture holds up by keeping it overnight. – and thank you SO very much for sharing your beautiful recipe and many helpful replies above! Happy Passover to all.

    • Hi Dlbs and Happy Passover to you! So happy you are enjoying the site… so I don’t advise making the mixture the night before — BUT these reheat nicely so you can in fact bake them the night before and rewarm – but rewarm loosely covered with a piece of foil so as not to form too much condensation since we don’t want them to get soggy — I usually just lay a piece clean tin foil on top when re warming on my hot plate (and check it and flip it if condensation starts to form)

  21. avatar says: mil zem

    tried pot. kugel cups and found them very good with exception. too oily and too salty. I will try again with less oil and salt and post my findings. thanks for all the great recepies

  22. avatar says: Judy

    When you take the shredded potatoes out of the Cuisinart, do you press out the extra liquid or include it? Thanks!

    • No need to squeeze out any liquid just include everything – super easy

  23. Hi Dlbs and Happy Passover to you! So happy you are enjoying the site… so I don’t advise making the mixture the night before — BUT these reheat nicely so you can in fact bake them the night before and rewarm – but rewarm loosely covered with a piece of foil so as not to form too much condensation since we don’t want them to get soggy — I usually just lay a piece clean tin foil on top when re warming on my hot plate (and check it and flip it if condensation starts to form)

  24. avatar says: Judith

    Hello! I just saw this recipe and it looks great – ‘love recipes with very few ingredients! Question: Can one use schmaltz instead of olive oil? I look forward to your response – thanks!!

  25. avatar says: Lois

    This looks so delicious. Could fine noodles be used instead?

  26. I’ve made these and they are fabulous

  27. avatar says: DEE

    PLEASE advise how many red skin potatoes to use

  28. Should I rinse the potatoes aftet they have been shredded in the Cuisinart? If not, will the potatoes turn grey?

    • I keep the potatoes once peeled in ice water to prevent browning (and as I cut them to size for the food processor feed tube I return them to the ice water) but after shredding if you work quickly they should absolutely not brown. Watch the video and as per the instructions shred the onion first, the eggs should be beaten, seasoned and ready to go, the oil/pan should already be warmed etc… then it’s just a matter of quickly (and carefully – its HOT oil!) combining everything and getting it into the hot oven.

  29. avatar says: Malka

    Hi, I’m trying this recipe without a food processor – will it still work if I grate all by hand?

    • yes of course (I used to do it like that all the time when my food processor broke :-) just work quickly so the potatoes don’t brown/oxidize.

  30. You have recaptured my childhood! I have searched for recipes for the kugel cups to be as good as when I grew up. They never were until I tried your recipe. They look the part and they are the part! thank you!

    • YES YES YES!!!! Nothing better than receiving a comment like this!!! Oh Rene I am so happy! EnJOY!

  31. avatar says: sharin

    seems like a lot of oil for 6 large potatoes. is 3/4 cup correct?
    Also says 6 custard cups, seems like to much potato for 6 custard cups?

    • So it is heavy on the oil – I love it like that but you can certainly get away with using less oil – about a 1/2 cup should work well. Also, if you fill each 6-ounce cup to the top then it should be sufficient but it’s possible if your potatoes are really large that you may need an extra cup.

      • avatar says: Joanne

        One time saver is to buy shredded
        potatoes during the year and use them for this recipe…Much easier.

        • I have never seen pre-shredded potatoes… where are they in the refrigerator section? How cool. Would definitely save time!

  32. avatar says: leah

    if I want to alter the recipe to make it with 5 lbs of potatoes- how do I do that? I find it easier to make sure I get the measurement correct since large is subjective?
    also I’m thinking about doing it with red potatoes and leaving the skin on- would that work?
    Thirdly I don’t think I have such a thin stringy attachement on my food processor, what should I use? Thanks

    • Hey Leah: answers to your Qs
      1) the recipe was developed with 6 LARGE potatoes — each potato should be btwn 12-16oz, ideally closer to 16oz.
      2) I often make it with red skinned potatoes and its just divine – I have never done it with the skin on but that should work fabulously – please write back and let us know. 3)Use the blade the produces “shoestring” like shreds – the standard food processes shredding disk with medium sized holes will work perfectly. Great Luck!

  33. I have an electric cupcake baker that was given to me as a gift. I’ve never used it but was thinking abut making individual potato kugels in that. Has anybody tried it?

    • I am sorry I am not familiar with that piece of equipment. I hope someone from the community can comment and help you.

      • Rita – I just did some research and don’t believe potato kugel will work in an electric cupcake baker – so sorry.

  34. avatar says: Fran

    Absolutely fantastic recipe!

  35. avatar says: stephanie

    Cant wait to try..they look amazing!!!

  36. avatar says: Gershona

    These look fantastic!
    One problem: My crazy oven only works right at 350 degrees F; will this work? How should I adjust the time?
    I was also thinking of adding parsley; what do you think?

    • ok no problem at all – you will just need to keep it in for at least 90 mins. Cooking parsley for that long (in the potato and egg mixture) may just turn the color to black instead I would sprinkle with fresh chopped parsley before serving.

  37. avatar says: Suzan

    Your recipe looks devine. Do you think ceramic ramekins will give the same crispy result as glass custard cups?

    • I haven’t tested it so I can’t be sure but I know people are using disposable muffin tins and still loving the recipe so the ramekins are worth a shot (if that’s what you have :-) .

  38. avatar says: roz

    my Cuisinart is broken and I was wondering if I could buy shoestring potatoes already cooked-in a bag -and then follow your recipe? I want the crunch and thought paper/foil lining muffin cups would work. I would have to adjust cooking time. any advice?

    • Hey Roz – sorry about your Cuisinart :-( … I haven’t tried the precooked shoestring potatoes but I think in theory this could work – I am guessing 30-45 mins cooking time total.

  39. avatar says: Jillian

    Hi there!
    This recipe looks great! I’m anxious to try but wondering if I could bake these individual potato cups using a muffin tin.
    Any advice would be appreciated! Thanks!!

    • ok so a few pointers 1. grease the tin cups really! really! really! well! 2. note that you need a knife to loosen the edges… so a knife can scrape and ruin the coating on your muffin tin 3. you can cupcake liners but then the crunch will only be on the top (which is still good!)

  40. avatar says: Rachel

    Hag sameach v’ kasher! Looking forward to trying this for first Seder next week :-) I keep rereading the recipe and find it hard to believe that the shreds of a 16-oz. potato (+ egg + oil) will fit into a 6-oz. Pyrex dish (X 6). Am I missing something? Thanks!

    • Recipe calls for 12-16oz potatoes. The low end of the range make 6 FULL 6-oz pyrex cups the higher end of the range will yield an additional 1-3 cups.

  41. avatar says: Elizabeth

    will the potato kugel cup recipe work without the onions? This dish needs to be gluten and onion free. Thanks!

    • yes sure but then add an additional small potato to make up for the onion.

  42. avatar says: Leslie

    If you bake as cupcakes how long and at what temperature?

    • Same temp depending on size 15-25 minutes less than the 6 oz pyrex glass cups.

  43. avatar says: Jay

    I don’t have a food processor and found already shredded potatoes called “Simply Potatoes” …..How many bags of the simply potatoes should I use? thanks so much!!!

  44. Has anyone ever tried mini muffin tins?
    If muffin tins are non-stick, do you still oil them?
    Thanks.

    • I have found that even in non stick muffin tins YOU must oil/grease well and even then they are hard to loosen and pop out. You will need a knife to help loosen which can scrape and ruin the finish/coating on your non stick pans – I wouldn’t recommend unless you oil really really really well and or use muffin papers (but then the crunch is only on top)

  45. avatar says: Nancy

    I’m interested in the number of bags of pre-shredded potatoes too. Anyone find pre-shredded onions?

  46. avatar says: Joni

    Followed the recipe exactly. These were not only delicious, but looked so pretty too! YUM!!! So much easier than potato pancakes. Thanks so much for a great recipe.

    • YAY JONI!!!!!!!!!!!! It is like a (really FAT!) baked potato pancake.

  47. Great kugel recipe! I made it in pie pans and cut in wedges– filled two 9 inch, non- deep dish pans perfectly. My potatoes were pretty large, so I also added an extra egg. Perfect dish for the week– my hungry teens are panicked that they will not have enough to nosh on for the holiday– they are already sick of anything that tastes like matzah or matzah meal

  48. Delicious!
    My family said no more fried latkes, just make potato cups.

    I used my daughters brand new pampered chief brownie pan. They came out crusty and delicious.

  49. avatar says: Shirley B

    I used store bought ready to use peeled potatoes, and they don’t turn brown. You can also use frozen peeled potatoes too.
    Happy Fressing from Glasgow Scotland

    • WOWZERS!!!! I am just totally blown away that you found your way here from Glasgow Scotland (and I am replying from Israel!!!)I so totally love the internet! Shabbat Shalom Shirley B!

  50. avatar says: mk

    Can the individual potato kugel cups be baked, frozen and then reheated?
    (I’d like to get a head start on the 3 day Yomim Tovim)

    • I don’t love freezing and reheating potato kugel it really compromises the consistency. In terms of what I like to prep in advance and freeze: Soups: yes, Stews: yes, Meatballs: yes, Matzah Balls: yes, Brisket: yes, Baked Goods/Desserts/Breads: yes. Potato kugel, potato based recipes, and chicken: no.

  51. i think you left out on your recipe for potato kugel cups is either flour or matzo meal.can you let me me know so i can make them for the holiday?

    • Hi Julie! So sorry for the late response I was traveling. I didn’t live out either the recipe is as posted above. Hope you love it!

  52. Can I add a packet of yeast to the potato kugel. My mom used to do it that way

    • uhm I guess you could in theory but I have never heard of it or tried it myself so I can’t vouch for it personally.

  53. avatar says: Tanya K

    I just finished my “trial run” before making these to bring to my in-laws for Rosh Hashana this Wednesday. Creamy and delish!!! I used the red potatoes and shredded them and the onion by hand (cheese grater) and baked them in a 12 cup muffin tin for 45 minutes. Perfection! I will reheat these later tonight for dinner on a cookie sheet at 400 degrees for 7 minutes. I will not place in Tuperware until completely cooled before reheating. Thanks so much. I look forward to trying more of your recipes.

    • OMG OMG OMG!!!! by hand, divine! Thanks so much for “testing” them out and for sharing your feedback.

  54. avatar says: Daphne

    It seems to me like following the instructions as written would cause the oil in the cups to completely burn by the time the potato mixture is ready.

    • Everything is about timing here. The oil in the cups doesn’t burn BUT if you are concerned so just place the cups in the oven at step 6 – when you put the oil on the stovetop.

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