Crispy Potato Kugel

When many people hear “kugel,” visions of a sweet egg noodle casserole first come to mind, delighting many and confusing others. Savory potato kugel, however, is almost universally pleasing. Landing in between a latke and a Spanish tortilla in flavor and texture, potato kugel is, like all kugels, a baked casserole common in the Ashkenazi Jewish culinary tradition. Filled with grated potato, onion, and egg, it’s a no-brainer side dish for high holidays, like Rosh Hashanah and Passover, or weekly shabbat, but it’s welcome on the table any day alongside meaty mains such as braised brisket or roast chicken.Where latke mixture must be squeezed extremely dry to fry into crisp pancakes, potato kugel’s creamy texture comes from leaving some of that liquid in the mix. Using mayonnaise in the filling—and to grease the pan—instead of traditional schmaltz or olive oil helps ensure the kugel bakes off moist, rich, and crisp—never dry or greasy. Fat wedges of potato kugel are excellent topped with a dollop of sour cream and a sprinkle of chopped chives (but, of course, if you’re keeping kosher and serving meat alongside, you’ll want skip the dairy).Head here for more Rosh Hashanah recipes.