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Potato Kugel


4 baking potatoes, peeled and grated
1 stick unsalted butter
chopped parsley and dill
2 large white/vidalia onions chopped
4 large eggs
2 cups sour cream
1/2 cup Matzah meal
2-3 chopped portabello mushrooms
4 garlic cloves


  • In a large skillet, heat 4 tablespoons of butter over medium heat until foamy and cook parsley and garlic for a few minutes. Then add onion and cook until softened.
  • Add mushrooms and dill, remaining butter and S & P and stir until mushrooms are soft.
  • In a separate bowl, mig eggs, sour cream and matzah meal.
  • Preheat over to 375 and butter a 13x9 dish. Mix potatoes and onion mixture into sour cream mixture. Spoon into baking dish and bake for 50 minutes or until golden brown.