recipe for kugel

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The Best recipe for kugel

Kugel has always been a comfort dish for me, something that feels like home when life gets busy. It’s the kind of meal that’s easy to make ahead—just bake it once and enjoy it for days—and it’s always a hit with my kids. They love the cheesy, pillowy texture, and the way it holds up well with their favorite toppings like applesauce or sour cream. I’ve made it for family gatherings, potlucks, and even just as a cozy weeknight dinner when I want something hearty but not too heavy. It’s also surprisingly versatile; you can make it with a lighter egg noodle base or a heartier potato version, and it’s naturally gluten-free if you swap in the right noodles. Plus, it’s packed with fiber and protein from the eggs and cheese, making it a satisfying meal that won’t leave you feeling sluggish afterward. It’s the kind of dish that feels special, whether you’re serving it at Thanksgiving or just craving something warm and familiar.
Classic German Potato Kugel with Tomato Sauce

Classic German Potato Kugel with Tomato Sauce

4.8 from 961 votes

A comforting, steamed potato casserole topped with a tangy tomato sauce—perfect for weeknight dinners or holiday gatherings. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Potato Dough
  • 2 lbs (about 4 medium) potatoes, peeled and cubed
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 large egg
  • 1/2 cup milk
For the Tomato Sauce
  • 1 cup canned tomato sauce
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

👨‍🍳Directions

  1. 1
    Preheat oven to 375°F. Boil potatoes in salted water until fork-tender (about 15 mins). Drain and let cool slightly.
  2. 2
    In a large bowl, whisk flour, salt, and pepper. Add cooled potatoes, egg, and milk. Mix until just combined—do not overwork.
  3. 3
    Transfer dough to a greased 9×13-inch baking dish. Cover with foil and bake for 20 mins.
  4. 4
    Preheat oven to 400°F. In a saucepan, heat tomato sauce, garlic, and olive oil over medium heat until fragrant (2 mins). Simmer for 5 mins.
  5. 5
    Remove foil from kugel. Pour sauce evenly over the top. Bake uncovered for 15–20 mins until golden and bubbly.

🔧Equipment

  • Steamer basket
  • Baking dish
  • Mixing bowls
  • Whisk

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14💛Saturated Fat: 3❤️Cholesterol: 35🧂Sodium: 750🌾Total Carbs: 55🥦Dietary Fiber: 4🍬Sugars: 7🥩Protein: 12

📝Notes

Tips: For extra richness, fold in 1/2 cup shredded cheese before baking. Serve warm with a side salad or crusty bread.

Watch Video Of How Classic German Potato Kugel with Tomato Sauce Works

This kugel is a crowd-pleaser because it’s hearty, comforting, and easy to serve in big batches—perfect when you want to feed a crowd without stress. Its layers of noodles, eggs, and cheese stay together well, so it holds up at gatherings, and the slight crispness on top makes it feel special without being fussy. It’s a reliable choice for holidays, potlucks, or just a cozy night in with family.

❓ Frequently Asked Questions About German Potato Kugel with Tomato Sauce

What is the best way to reheat kugel after it’s baked?

Cover the baked kugel with foil and place it in a preheated oven at 350°F for 15–20 minutes, stirring once halfway through. This keeps it moist without drying out. If reheating from raw, bake uncovered at 375°F for 20–25 minutes until fully set.

Can I make this kugel ahead of time?

Yes! Assemble the kugel in a greased baking dish, refrigerate overnight, then bake as directed. The flavors meld better, and it reheats beautifully. For extra crispiness, broil for the last 2 minutes after baking.

What if I don’t have a baking dish?

Use a 9×13-inch baking pan (greased well) or a loaf pan for a taller kugel. For a free-form shape, shape the dough into a loose ball or log and place it on a parchment-lined tray, then cover with foil while baking.

How do I know when the kugel is done?

It’s ready when the edges are golden brown and the center is firm but still slightly jiggly (like custard). Insert a knife—it should come out clean. Overbaking can make it dry, so check at 30 minutes and cover if needed.

Can I substitute the egg wash for a lighter finish?

Skip the egg wash entirely, or brush only the top layer with beaten egg before baking. For extra shine without browning, mix 1 tablespoon melted butter with the egg wash.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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