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Shared by Shannon Sarna

Potato Kugel

Yield: 8-10 servingsTime: 20 min + 40-50 min inactive

Shared by Shannon Sarna

Potato kugel seasoned with paprika.
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Potato Kugel

Yield: 8-10 servingsTime: 20 min + 40-50 min inactive

Shannon Sarna’s recipe for one of the most iconic Jewish dishes hails from her husband’s grandmother, Baba Billie, who made the crispy-edged and creamy-hearted dish so well that Shannon’s bubbe said it echoed her own grandmother’s shabbat specialty. 

Shannon’s husband has become the torchbearer of Billie’s version, making it for every holiday.

Read more about Shannon's story in "Shannon Sarna’s Potato Kugel is Her Family's Comfort Food". For the full effect, serve this potato kugel alongside Shannon’s braised chuck roast.


  • 1⁄3 cup olive oil
  • 8 medium Yukon Gold potatoes, peeled
  • 2 medium-large onions
  • 5 large eggs
  • 3⁄4 cup matzo meal or gluten-free matzo meal
  • 1 1⁄2 tablespoons fine sea salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • Sweet or hot paprika for garnishing
  • Coarse sea salt for garnishing
Main CoursesShabbatPareveGluten FreeNorth America


  • Step 1

    Preheat the oven to 375°F. While the oven is heating, pour the olive oil into a 9-by-13inch glass or Pyrex baking dish and place the dish in the oven for the oil to heat up.

  • Step 2

    Whisk the eggs together in a large bowl.

  • Step 3

    Using a food processor or the coarse side of a hand grater, shred the potatoes and onion together into a large bowl.

  • Step 4

    Add the shredded potato and onion, matzah meal, fine salt, pepper, and garlic powder to the bowl. Mix until combined.

  • Step 5

    When the oil has heated for about 10 minutes, remove the baking dish from the oven.

  • Step 6

    Add a small spoonful of the potato mixture, and if it starts sizzling, it is hot enough. If not, put the baking dish back into the oven for a few minutes.

  • Step 7

    When the oil is ready, add the entire potato mixture and spread in an even layer, using an offset spatula or large spoon.

  • Step 8

    Sprinkle the top with paprika and coarse sea salt.

  • Step 9

    Bake for 40 to 50 minutes, until crispy around the edges and golden brown on top.

  • Step 10

    Remove from the oven and allow to cool slightly before cutting into squares.

  • Step 11

    Serve warm or at room temperature.

Excerpted from Modern Jewish Comfort Food: 100 Fresh Recipes for Classic Dishes from Kugel to Kreplach byShannonSarna (Countryman Press). Copyright © 2022. Photographs by Doug Schneider.